Candied fruits

Wash the oranges thoroughly in hot water with a brush. Cut off the peels with a sharp knife. Place them in a saucepan, cover with boiling water and cook for 5 minutes. Drain, rinse the peels in cold water and return to the pan. Fill with cold water and cover with a plate on top so that the crusts are immersed in water. Leave it overnight.

Drain the peels in a colander and rinse again in cold water. Dry and cut into strips.

Weigh the prepared peels. Pour as much sugar into a saucepan as the peels weigh. For every 100 g of sugar, take 35 ml of water. Place the saucepan on the fire and bring to a boil. Place the crusts in the syrup, reduce the heat to low and cook for 1.5–2 hours - the syrup should be almost completely absorbed and the crusts should become transparent.

Add lemon juice to the saucepan, stir and cook for another 5 minutes. This will prevent the candied fruit from becoming sugary and will allow it to remain translucent and soft.

Preheat the oven to 100°C. Place the crusts in a sieve to drain any remaining syrup. Line a baking tray with baking paper or place a silicone mat. Place the crusts at a distance from each other and place in the oven for 2 hours. Cool.

Roll the finished candied fruits in fine sugar or dip in melted chocolate. Store in a tightly sealed container. You can add a little cinnamon to the sugar that is sprinkled on the finished candied fruits.