5 best recipes for making candied tangerine peels at home

After eating tangerines, a large amount of peel remains, especially during the New Year holidays. These peels can be reused as candied peels. They are perfect for tea parties and can be used as a substitute for candies and chocolates. Candied fruit is added to pies and cakes to impart a citrusy flavor and aroma. It's worth exploring recipes for making candied tangerine peels at home.

What are the benefits of tangerine peels?

Tangerines contain water, vitamin B, ascorbic acid, and carotene. The fruit has 53 kcal per 100 g and is rich in minerals and microelements such as calcium, magnesium, copper, potassium, iron, and phosphorus.

The beneficial substances are primarily found in the tangerine peel, which also has anti-inflammatory and antibacterial properties. This makes it suitable for further use.

After heat treatment, 70% of vitamins and minerals are retained in the zest.

Candied tangerines are recommended for consumption in the following cases:

• problems with the digestive organs;
• bronchitis;
• dry cough;
• cold;
• nail fungus;
• high blood pressure, arrhythmia.

Mandarin peel is candied separately or combined with lemon, grapefruit, or orange zest.

Where is candied tangerine peel used?

Candied mandarin oranges are eaten as a standalone sweet and used as a filling for baked goods. Chopped candied fruit is used to decorate cakes, muffins, pies, pastries, and Easter cakes. Candied fruit is added to tea instead of sugar – this improves the taste of the drink and gives it a citrus aroma.

How to make candied fruit

The main preparation process involves simmering the citrus peels with sugar syrup over low heat. It's important not to let the granulated sugar burn, as it will darken and impart a bitter taste. It's recommended to use large saucepans for this process to prevent the syrup from boiling over.

You can add a spicy, piquant flavor to the dessert using cinnamon, vanilla, anise, cardamom, and cloves. Dry the peels in a well-ventilated area. Place the peels on a wire rack greased with sunflower oil. Place a parchment-lined baking sheet underneath to catch any excess oil. When properly prepared, the fruit should not stick together, resembling jam.

Preparing the main component

To make a delicious, juicy treat, choose organic, unwaxed fruit. Avoid overripe, unripe, bruised, or damaged fruit. Peel the fruit, wash, and cut into squares, diamonds, or triangles.

After washing, place the chopped peels in cold water and let them steep for 72 hours. Change the water 1-2 times a day to remove the bitterness and speed up the peel's swelling. Transfer the peels to a saucepan, cover with water, and simmer until tender.

Cooking dessert on the stove

You can make candied peels from 1 kg of prepared tangerine peels. Add water, bring to a boil, simmer for 8-10 minutes, and strain through a colander. In a separate container, make a syrup from 1 kg of granulated sugar and 1.5-2 cups of water.

Place the cooked fruit in the hot liquid and bring to a boil. Remove from the heat and let steep for 4-5 hours, covered. Boil the peels again and let them cool for 24 hours. Repeat the cooking process two more times.

Once the peels are fully cooked, they are mixed with citric acid. Flavorings and alcoholic tinctures can be added to enhance the flavor. The fruit is scooped out of the liquid with a slotted spoon, placed on a wire rack, and dried in the oven.

Classic drying recipe

Mandarin peels are dried naturally—outdoors, on a balcony, in direct sunlight. An oven, microwave, or fruit dehydrator can speed up the drying process.

To prepare candied fruits you need to stock up on:

• tangerine peels 1 kg;
• sugar 800 g;
• water 250-300 ml;
• 1 pinch of salt.

Step-by-step cooking process:

• The crusts are washed, placed in cold water, salted, and left for 5-6 hours.
• The water is drained, salted water is added, and the infusion is left to infuse for another 6-7 hours.
• The raw materials are squeezed out and dried on a paper/waffle towel.
• In a separate container, mix water with sugar and boil until it is completely dissolved.
• Pour the peels into the syrup, reduce the heat, and cook for 10-15 minutes, stirring occasionally.
• Remove the mixture from the heat and let it steep for 60 minutes. Repeat the cooking process, cool the peels, and drain the liquid.

The crusts are spread on a baking sheet and placed in a preheated oven at 55-60 ^OPlace in the oven. Dry the ingredients for 60 minutes, taking care not to let them dry out.

A quick way to prepare candied fruits

You can save cooking time by following this recipe. This citrusy treat is made with:

• 200 g tangerine peel;
• sugar 400 g;
• citric acid ½ tsp;
• water 1.5 l;
• 1 pinch of salt.

Cooking technology:

• The washed peels are placed in a container, filled with water, placed on the stove, boiled, and simmered for 8-10 minutes.
• The raw material is strained through a colander and rinsed under the tap. The peel is covered with water, salt (0.5 teaspoon) is added, and the mixture is brought to a boil.
• The cooking procedure is repeated 3 times, the skins are strained in a colander and chopped.
• In a separate container, mix water (250 ml) with sugar and bring to a boil. Place the peels in the syrup and simmer until clear.
• The mixture is strained through a colander and dried in the oven for 45 minutes.

It's recommended to store candied tangerines in sterilized jars. Close them tightly with lids and refrigerate. There's no need to discard the sugar syrup—you can use it to soak a cake or pie.

Spicy candied tangerines

Cinnamon will add a spicy flavor to the preserve. This homemade fruity treat is an ideal replacement for store-bought candies loaded with preservatives, colorings, stabilizers, and flavor enhancers.

Spicy citrus candied peel is prepared with:

• tangerine peels 1 kg;
• sugar 800 g;
• water 300 ml;
• cinnamon 0.5 tsp;
• 1 pinch of salt;
• powdered sugar.

Step-by-step preparation:

• The skins are washed, covered with water, salted, and left for 5-6 hours.
• The water is changed and left for 6 hours. The liquid is drained and the skins are dried.
• In a separate container, make a syrup from sugar and water. Place the peels in the hot liquid and simmer for 8-10 minutes over low heat.
• The pan is removed from the heat and allowed to cool. The mixture is boiled again, strained, cooled, and the peels are dried.

The crusts are placed on a baking sheet and placed in an oven preheated to 60-70 ^OBake in the oven for 60 minutes, turning occasionally. Once completely cool, roll the candied fruit in powdered sugar and transfer to a jar.

How and where to store winter preparations

To store candied tangerine peels, you will need an airtight container. The candied slices are placed layer by layer in a sterilized jar, with parchment paper between each layer. The mixture can be stored in a refrigerator, cellar, or basement for up to six months. Fruit prepared using the quick recipe can be stored in an airtight container for up to 14 days.