Orange crust candied fruit

1 serving


Soak crusts of thick-skinned oranges for two to three days in cold water, changing water three times a day. Then boil for 30 minutes in water, drain it, lower the crusts into hot syrup, sleep from the heat and stand for 5- 6 hours. Then put it on the heat again, bring it to a boil and cook it 5 - 7 minutes. Again remove from the fire and stand for 10 - 12 hours, and so they repeat 5 - 6 times. At the end of the cook, add citric acid and, having removed it from the heat, hold for 2- 3 hours, then cast it into a colander and let the syrup be sliced, then spread the candied fruits on a dish or tray and dry. Store in cans or boxes.