Candied lemon or orange peel - Kandirane kore od limuna ili narandze

Candied lemon or orange peel

 

      Now it has lemons and oranges all year long so you can always make this delicacy. It's delicious and you use what you normally throw.

     When you peel the lemon or orange, do not throw the peel. A delicious sweet snack can be made from it. Believe it is very dependency to start with this, because when you start eating,  it hard to leave it, and here's how they get ready.

Components:

- Lemons or orange peels - can both

- Crystal sugar - the amount of weight of peels

- Water - ½ weight of the weight of peels

Preparation:

     Lemons and / or orange peels put in water. Peels hold in water three days, and water changing twice daily. After 3 days, the peels becomes softly and the bitterness from them is released.

     Place the peel in water to cook and leave it 2-3 minutes to boil. Then filter it. Put the peel in the water again and repeat the procedure. It should be cooked 3-5 times to peel be soft.

     Boiled peel filtered as well as possible (do not squeeze) and cut them into stick or dice - as you like more. 

Put the sugar (weight of cut peels) and water (½ weight of dried peels) to be cooked until syrup is made. Put the drained peels in syrup and mix. In the beginning, the masses are dilute because there are still water in the peels, but very quickly it thickens and begins to adhere. When all the water is evaporated, remove the sticks onto the baking paper sprinkled with sugar, place them one by one and not over each other, sprinkle sugar over them and let them dry. Peels is sucked for a few days and it is more beautiful to eat, but it can be eaten already tomorrow. Dried peels can stand for a long time. The longer the claims are, the more crisp. 

       The life time is until it is eaten, it depends on you.

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Kandirane kore od limuna ili narandze

     Sada ima limuna i narandzi preko cele godine tako da ovu poslasticu mozete uvek da napravite. Ukusno je a koristimo ono sto obicno bacate.

    Kada oljustite limun ili narandzu ne bacajte koru. Od nje se moze napraviti ukusna slatka grickalica. Verujte vrlo je zarazno poceti sa ovim jer kad pocnete da jedete tesko ih ostavljate, a evo kako se spremaju.

Sastojci:

-          Korice od limuna ili narandze – moze i jedne i druge

-          Kristal secer  - kolicina koliko su teske korice

-          Voda – ½ tezine korica

-          Secer za posipanje

Priprema:

     Kore od limuna i/ili narandze potopiti u vodu. Potopljene kore treba tri dana da stoje u vodi s tim sto se voda menje dva pute dnevno. Posle 3 dana kore malo omeksaju i oslobodi se gorcina iz njih.

     Staviti kore sa vodom da provri i ostaviti 2-3 minuta da vri pa procediti. Iscedjene kore staviti u vodu i ponoviti postupak. Treba 3-5 puta kore prokuvati i procediti da lepo omeksaju.

     Prokuvane kore dobro ocediti u cediljki (ne stiskati) pa ih iseci na zilijen (stapice) ili kockice – kako vam se vise svidja. 

Staviti secer (tezina isecenih korica) i vodu ( ½ tezine iscedjenih korica) da se kuva dok se ne napravi sirup. U sirup spustiti iseckane korice i mesati. U pocetku se masa razredi jer u koricama jos ima vode ali vrlo brzo se zgusne i pocne da se lepi. Kad sva voda ispari izvadite kandirane stapice na pek papir koji ste posuli kristal secerom, razredite da nisu slepljene ili jedna preko druge, pospite secerom i ostavite da se suse. Korice se suse nekoliko dana i sto se vise suse lepse su, ali mogu da se jedu vec sutra dan. Osusene korice mogu dugo da stoje. Sto duze stoje tvrdje su, hrskavije. 

     Rok trajanja je dok se ne pojedu, zavisi od vas.