Orange peel candied fruit

1 serving


crusts taken from oranges are cut into small squares or diamonds, placed in glassware, poured with cold water replaced daily and kept for 4-5 days. Then it is removed from water, put into dishes, boiled till softness, then it is thrown in colander and allowed to drain with water. after that, it is necessary to weigh the crusts in order to determine the required amount of sugar. Sugar syrup is prepared. boiled orange crusts are lowered into boiling syrup, boiled till syrup thickens, then laid out on a dish sprinkled with a layer of sugar sand and allowed to cool. put in a jar, pouring each layer of crusts with fine sugar sand.