Made from the peel of Chuzhou oranges Candied orange peel cubes Chuzhou oranges are especially delicious, and the peel is too good to waste. Candied orange peel cubes can be eaten in sweet soup, in rice porridge, or made into popular candied orange peel toast or orange biscuits.

　　Ingredients:

　　120g orange peel

　　Plenty of water

　　115g rock sugar

　　50g white sugar + 40g

　　Two small airtight jars.

　　Instructions

　　1. Dice the orange peel. If you are extremely sensitive to bitterness, you should remove the white pith first.

　　2. Removing bitterness - Put the diced orange peel in a pot, add cold water and bring to a boil, pour out the water, and add cold water again and bring to a boil. The second time you boil it, the orange peel will sink to the bottom first, so when boiling the second time, open the lid and stir occasionally with a tool. As the water boils, the orange peel will gradually float up. At this point, keep the water boiling and cook for another 3 minutes. Remove the orange peel and pour out the water.

　　3. Boil the sugar syrup - Rock sugar is difficult to melt, so boil it first. Add a bowl of rock sugar and bring to a boil, then add 50g of white sugar and bring to a boil, keeping the water boiling over medium heat. When the liquid in the pot starts to thicken, add the orange peel.

　　4. Simmer over medium-low heat until the bubbling sound becomes louder, the liquid becomes less and thicker, and turn off the heat when it is almost like honey.

　　5. After cooling, the consistency of the liquid is like honey. If the water is too much and a little thin at this time, you can heat it in the microwave for a few minutes to quickly evaporate the water.

　　6. Scald the airtight jars with boiling water for one minute, let them dry, and let them dry for a while longer, because hot water evaporates faster. (Even a little water is fine. The candied fruit has a high sugar content and is not easy to spoil. The amount made is small, the whole family can share it, and it will be used up quickly.) Put 3g of white sugar, fine sugar, or soft sugar at the bottom of each jar, then a layer of orange peel, 3g of white sugar, then another layer of orange peel, and so on. Put four layers of white sugar and four layers of orange peel, and seal with 8g of white sugar.

　　7. The white sugar will quickly be soaked by the liquid. This is a comparison of the two jars, one minute apart. A jar was left unsealed on the surface for taking photos to show the state of the orange peel, and the sugar was sealed after taking the photos.

　　Tips

　　1. For the orange peel, I didn't remove the white pith because after twice the de-bittering process and boiling in the sugar syrup, you can't taste the bitterness. I personally think that the thicker orange peel can enrich the texture. If you don't like the white pith, process it first.

　　2. When boiling the sugar syrup with orange peel, pay attention to stirring and cooling. The sugar syrup is extremely hot, so don't use a high heat, otherwise it is easy to spill and boil over.

　　3. You can pour all the white sugar into the pot and boil it, then let it air dry for a few days, and wait for the sugar crystals to settle on the surface of the orange peel. But in this way, dust cannot be avoided. Without a drying box, layer the sugar, seal it with a layer of sugar, and put it in the refrigerator for several days. It is more hygienic and the taste is also good.