How orange peel is made without sugar

 

How orange peel is made without sugar

Candied fruits are particularly popular during the Christmas season. Both orange slices and the orange peel can be candied. The candied orange peel is called orange peel, which is used in stollen or fruit bread, for example. In industrial production, the peel of bitter oranges is usually used because they have very thick skin. Since these are rarely available for sale, you can also use sweet oranges if you want to make orange peel yourself. Ideally, you should choose oranges with the thickest possible skin.

Unfortunately, candied oranges or orange peels usually consist of at least 65 percent sugar. But you can also do without, as the following recipe shows you:

Ingredients:

Ø  Four organic oranges

Ø  1,200 ml water (to boil)

Ø  500 ml water (for the syrup)

Ø  400 g xylitol

 

Preparation:

Ø  Peel the oranges with a zest because the peel should be completely free of the white skin.

Ø  Cut the bowl into thin strips and put them in a saucepan with 600 ml of water.

Ø  Let the mixture cook on high for about 8 minutes.

Ø  Pour off the water, add another 600 ml of water and repeat the previous step.

Ø  Pour off the water again and add the xylitol and 500 ml of water.

Ø  Let the mixture boil and then simmer gently for about 1 hour so that syrup is formed and the shells are translucent.

Ø  Now the mixture is poured through a sieve, where you drain the peel well.

Ø  Dry the orange peel at room temperature on a rack for 24 hours.

Ø  Now cut the orange strips into small cubes and store the orange peel in a well-sealable glass jar in the refrigerator.

Ø  Industrially produced orange peel usually contains preservatives such as sulfurous acid, which extends the shelf life. The homemade orange peel should be used after about three weeks, also because the aroma suffers during storage.

Make orange jam without sugar

The ancient Romans already enjoyed orange marmalade, at least a forerunner. Refined industrial sugar did not exist back then, of course, which is why the jam was even healthier. Boiled grape juice was used as the most important sweetener.

You too can make your orange jam sugar-free, for example, with the help of the sweetener xylitol. The so-called gelling Zucker is gelling sugar that contains xylitol instead of sugar and the vegetable pectin as a gelling agent.

Ingredients:

Ø  Ten organic oranges (the peel of 2 oranges, the juice of 6 oranges, the fillets of 4 oranges)

Ø  Two organic lemons (the zest and juice of 2 lemons)

Ø  One vanilla pod

Ø  Gelling Zucker (ratio 2: 1)

Preparation:

·        After washing the citrus fruits with warm water, use the zest ripper to rub the peel of 4 oranges and two lemons.

·        Squeeze the juice from 6 oranges and two lemons.

·        Cut from 4 orange fillets, which you then divide.

·        Now mix the fruit juice, the orange fillets, and the zest and weigh everything.

·        Now make a mixture of 2 parts of fruit and 1 part of preserving sugar, cut open the vanilla pod, scrape out the pulp, and add this and the pod to the citrus mixture.

·        Bring all to a carbuncle and simmer for about 3 minutes.

·        Now remove the vanilla pod and fill the hot orange marmalade into sterile mason jars, which are tightly closed, to keep them safe

 

How oranges are filleted

If you want to squeeze oranges, all you have to do is cut them in half. If you want to cut the pulp into slices or cubes, a little more effort is required= to cut off the peel from the top and bottom of the orange, then scratch the peel vertically five to six times around so that you can easily peel off the peel parts. Another variant is to peel the orange in a spiral-like an apple. But you often damage the fine skin of the carving so that you no longer receive complete carving.

Filleting is probably the noblest and, at the same time, the most difficult way of making oranges ready for the kitchen. Chefs are well trained in filleting oranges, but even amateur cooks can do it wonderfully with a little practice and instinct. Use care when filleting oranges as follows (or see the above-linked video):

·        Use a shrill knife to cut off a piece of the orange at the base of the stem and on the opposite side so that it can stand on aboard.

·        Then start at the cut surface and thinly cut the peel and the white skin strip by strip all around downwards.

·        Now take the peeled orange in your hand and cut out the pulp fillets over a bowl between the separating membranes. You can use the captured juice further.

Interesting recipes with oranges

Whether enjoyed neat or in the form of fruit juice: oranges simply taste wonderfully aromatic. In addition, the citrus fruits can also enhance breakfast muesli and hearty dishes such as salads or risotto and shine in desserts.

Healthandbeautytimes         themarketingguardian  imtechies  techiesguardian  healthsunlimited

 

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