Any housewife can please her family with delicious homemade delicacies, for example, delicious and healthy candied pumpkin, today we will look at a simple recipe in the oven with and without oranges, as well as delicious Turkish ones with nuts.

This is a great treat to use in baking or just eat with tea.

Vitamins are well preserved in them, so it is great way treatment of winter vitamin deficiency. Many fruits, berries and even vegetables are suitable for making.

Of course, the most delicious food is always homemade. Let's try to make homemade candied pumpkin using one of the simple recipes using the oven. The delicacy will turn out to be incredibly healthy and tasty.

To prepare candied fruits you can also use orange and tangerine peels.

Now it is not difficult to get pumpkin; in the autumn-winter period it can be purchased both as a whole and in ready-made peeled and chopped form. To prepare this dessert, you can purchase ready-made peeled and chopped pumpkins; this will make your work easier, however, it is better to use the whole vegetable.

So, how to make candied pumpkin, let's look at simple recipes for preparing this delicacy at home.

Recipe No. 1

Of course, the fruits should be ripe, bright orange: they are sweeter and have a richer taste.

We will need:

• 700 grams of sugar,
• glass of water,
• about 2 kg of vegetable pulp,
• a couple of oranges,
• vanillin, cinnamon, powdered sugar and cloves to taste.

1. Peel the oranges and divide them into slices.
2. Cut the pumpkin into strips.
3. Pour water into the pan, then add sugar. After boiling, cook until the sugar is completely dissolved.
4. Dip vegetables and fruits into syrup. Boil for 7 minutes.
5. Remove from stove and cool. Can be left from evening until morning.
6. Repeat the entire procedure twice more every 8–10 hours.
7. Remove the oranges and place the pumpkin strips in a colander, draining off any excess liquid.
8. Line a baking sheet with baking paper and spread the almost finished goodies in an even layer.
9. Place the pan in the oven for 5 hours at low temperature.
10. Mix the spices. Roll candied fruits in the mixture.
11. Place the sweets in jars and store in the refrigerator. The syrup can also be saved to later be used when cooking jelly and compotes.

Cooking candied fruits in the oven using this simple recipe It will take you about 2 days to prepare the vegetable, however, the resulting delicacy is worth the effort.

Recipe No. 2

To prepare candied pumpkin in the oven using our second simple recipe, you will need the following ingredients:

• half a kilo of pumpkin
• 150 g sugar,
• one lemon,
• a couple of tablespoons of honey,
• powdered sugar.

Preparation:

1. Wash the vegetable and cut into small pieces or strips. You don’t have to cut off the crust – it turns out even more interesting.
2. Place in a deep bowl and add sugar. Place in the refrigerator for 10–12 hours. So she will give juice.
3. You need to save the juice, it will be needed later.
4. Cut the lemon and grind it. Then stir with honey and sugar until the latter dissolves.
5. Strain.
6. Add pumpkin juice to the mixture and cook until thickened.
7. Then cook a little more, stirring constantly.
8. In total, cooking will take about an hour.
9. Cover a baking sheet with parchment and place the half-finished sweets on it.
10. Dry in a fan-ventilated oven for 20 minutes (at 40 degrees).
11. Roll in powdered sugar and enjoy!

As you can see, this recipe is a little simpler than the first, however, this does not mean that it is less tasty.

Recipe No. 3

And finally, our third recipe, it is the most unusual and most delicious.

Step-by-step photo recipe candied pumpkin - “Turkish sweets”

This recipe is a little more complicated than the two described above, but candied pumpkin prepared in this way will not only delight, but also surprise your loved ones and friends. Tasty and unusual, let's get started!

Probably many of us have thought about the benefits of store-bought sweets. Or rather, about their harm - about dyes, preservatives, unknown E and other additives. Not to mention sugar. But what to do? Sometimes you really want something sweet. Then, we decide, we will protect ourselves from harmful caramels and candies by replacing them with candied fruits. But are they useful? At first glance it seems so. These are just fruits boiled in sugar syrup and dried. But look at the candied fruits available for sale: they are unnatural bright color eloquently speaks of the fact that dyes were mixed into them for “presentation”. And no matter what the traders say, they say, those green ones are made from kiwi, and these orange ones are made from mangoes, they are all made from a hard pineapple stalk. And the food industry has learned to give any color. It’s better to buy plain-looking candied fruits or make them yourself. By the way, not only fruits, but also vegetables are suitable for this. Today we will look at how to make candied pumpkin. The recipes for this delicacy are very varied. Choose any one and go for it!

Candied pumpkin: ingredients

If we are going to prepare dessert, then we cannot do without sugar. Some of the sand must be ground into powder in order to roll the finished products in it. The first pressing question in how to prepare candied pumpkin is: which vegetable to choose? After all, since this mahogany crop came to us from Central America, many varieties have been bred. We choose the most ordinary pumpkin - orange color. They tend to be the most sugary. It is better not to take Japanese gray pumpkins and flat fruits. They have too much starch. You won't get marmalades, but hard, sweet crackers. Large, ripe, “pot-bellied” fruits are suitable for candied fruits. If you don't like the taste of pumpkin itself, this is not a reason to refuse the treat. Orange or lemon, as well as various spices (vanillin, cinnamon, cloves) will allow you not to feel the unpleasant cloyingness of the vegetable in the finished dessert.

Candied pumpkin: preparation

The process of making this type of dessert can be described by the formula: soaking in syrup and drying. Initially, candied fruits were made from grapes, dates, and figs in hot climates. The fruits were drying there under the scorching rays of the southern sun. The northerners invented a lot of recipes for candied fruits - and not only from exotic figs, but also from more affordable products, including vegetables. You can soak the fruits in sugar, or you can simply boil them in syrup. Recipe No. 1 suggests making these candied pumpkin this way. We clean the vegetable from peel and seeds. Cut the pulp (about two kilograms) into small cubes. Pour a glass of water into the pan and put it on the fire. Gradually add 700 grams of sugar. Stir until the crystals are completely dissolved. As soon as the syrup boils, add pieces of pumpkin and peeled, sliced ​​two oranges into it (you can replace them with lemons, then the candied fruits will be more sour). Cook for a little over five minutes. Turn off the heat and leave to cool. We repeat the procedure twice more with an interval of 10 hours. Then drain the contents of the saucepan into a colander. The syrup can be used as a base for compote or sweet sauces. We remove the oranges. Place the pumpkin pulp on a baking sheet lined with baking paper. Place in the oven on the lowest heat possible (with the door ajar) for five hours. In a bowl, mix powdered sugar, cinnamon, a little starch and vanilla. Roll the finished products in this sprinkle.

Recipe No. 2, faster

As you can see, preparing candied pumpkin is not a difficult task, but the process itself will take at least two days. Therefore, here is another recipe, faster. Cut the pulp (kilogram) into pieces. Prepare syrup from a glass of water and 400 grams of sugar. Place pumpkin and peeled orange/lemon into boiling liquid. Cook over low heat longer than in the previous recipe. Turn off the stove only when the pumpkin becomes soft. Place candied fruits on baking paper. Dry for about an hour in an oven preheated to 130 degrees. After complete cooling, sprinkle the candied fruits with a mixture of powdered sugar and cinnamon. Such products are good for filling pies and dumplings. Or you can roll them directly in syrup into jars.

Recipe No. 3, more intricate

Cut the pumpkin pulp into 2 centimeter cubes. Place in a deep saucepan. Sprinkle the pieces with granulated sugar - a glass per kilogram of pumpkin pulp. Place in the refrigerator overnight. In the morning you will see that the pumpkin has released juice. Place the pan on low heat and bring to a boil. Don't mix. Cool and pour the juice into 600 grams of granulated sugar. Let this syrup cook. When all the crystals dissolve, add 5 grams of citric acid. Pour hot syrup over pumpkin. Place on low heat and cook until the cubes become frosted glass and the syrup thickens like honey. Use a slotted spoon to catch the candied pumpkin, roll them in powdered sugar with the addition of grated zest and cinnamon, and place them on baking paper.

Recipe No. 4, fragrant and simple

Cut the pumpkin pulp (800 g), sprinkle with granulated sugar (0.5 kg) and put it in the refrigerator for several hours. We peel the orange and remove seeds, cut it into a blender, and make a puree. Pour the released pumpkin juice into the pan and add half a glass of water. Add orange puree and cinnamon stick. Bring to a boil. Without removing from the heat, add pumpkin pieces into the syrup. Stir and continue cooking for five minutes at low temperature. Cool completely. Place on low heat again and cook for five minutes. We repeat this procedure twice. Place candied pumpkin on paper. Place the baking sheet in the oven and bake for about an hour at 130 degrees. After cooling completely, roll the treat in powdered sugar on all sides.

Candied pumpkin in chocolate glaze

You will get delicious homemade sweets. Cut a medium sized pumpkin into large pieces and throw into boiling sugar syrup (3 cups of water and 5 cups of sugar). When the liquid begins to bubble again, turn off the heat and cool. We repeat the procedure 3-4 times with an interval of 6 hours. Place the pumpkin pieces on a sieve and let the liquid drain. Dry in the oven for 2-3 hours. Meanwhile, prepare the glaze. Mix 8 tablespoons of sugar, three teaspoons of cocoa powder, 70 grams butter. Add a drop of honey. We dilute this in four tablespoons of milk. Cook the mixture for 5 minutes over low heat. Dip the candied fruits one at a time into the hot glaze and place them on foil. In half an hour the sweets are ready.

Candied fruits can be made from various fruits and vegetables. The most popular is pumpkin. Every housewife can create such natural and healthy sweets on her own. Budget ingredients, a minimum of sugar and lemon juice - and you can already treat your friends and family to aromatic and delicious candied pumpkin.

Even an inexperienced cook can create such a delicacy. The main thing is to use fresh, high-quality products and strictly adhere to all the recommendations given below. The pumpkin should be fresh, aromatic and of the sweet variety, with dense and smooth flesh.

Using the same principle, you can create natural sweetness with other additives. To do this, you can add orange or lime juice, pieces of ginger or a cinnamon stick to the pumpkin mixture. Every time you will receive no less appetizing and aromatic sweetness. You can also make candied fruits from zucchini.

Candied pumpkin can be consumed as an independent dish, as well as as an additive to muffins, desserts and pies. To ensure that the pumpkin pieces are dense and do not fall apart, you need to leave them in the sweet syrup for at least 10-12 hours. This way you will get a bright, colorful and high-quality sweetness that can be served even on festive table. So today the site website will show how to make candied pumpkin at home. Let's write down the recipe!

Ingredients:

• Pumpkin - 1 kg;
• Lemon - 1 pc.;
• Sugar - 300 grams.

1. Take our pumpkin and wash it well. Peel the thick peel and cut out the fibrous part with the seeds. Cut the sunny fruit into small cubes.

3. Mix all ingredients thoroughly. Cover and leave the workpiece for 12-15 hours.

4. We wait until the juice comes out of the pumpkin and place it in a saucepan. Cook the pumpkin on the stove, bring to a boil. Boil for 2-3 minutes. You can add a slice of lemon.

5. Set aside the pumpkin preparation for 2-3 hours and repeat the procedure again. Strain the cooled pumpkin through a sieve.

6. Place the pieces of orange vegetable on food paper and place in the oven (120 degrees). Cook candied fruits for 2-2.5 hours (depending on the juiciness of the fruit).

Wash the pumpkin and peel it if it is not already peeled. Cut into several arbitrary pieces, removing the seeds.

Cut the pumpkin into cubes. Again, of any size, however, I advise you to try to work with a knife so that in the end you get blanks of the same size - during the drying process, candied fruits should be cooked for approximately the same amount of time, it’s more convenient, and if you have all the cubes of different sizes, then you will have to constantly pick out the finished pieces from the baking sheet, leaving the undried ones.

Wash the lemon and cut into thin half rings. Or not very subtle - be guided by your taste. In my version, you get dry, dry stripes that sit nicely on your tongue when you drink hot tea. The thicker version will be more like candied fruit.

Place a layer of pumpkin cubes in the pan and sprinkle with a little sugar.

Add lemon.

Again pumpkin, sugar, lemon - until the original ingredients run out.

Place the pan on the fire, bring to a boil, reduce the gas and simmer for about 5 minutes. Turn off the gas and wait for the pumpkin to cool. Ideally, half a day. Minimum – 2-3 hours.

Bring to a boil again, simmer slightly, turn off. As a rule, two similar approaches are enough - the pumpkin should be soaked in syrup and become soft, but not turn into puree and keep its shape perfectly. Sometimes a third approach is required - if the pumpkin is very dense and dry.

Drain the syrup (it can be used for soaking cakes and muffins, making liqueurs, jams, jellies, marmalade and other delicacies).

Place the pumpkin on parchment paper or a silicone baking mat in one layer. Optimally, if there is between the pieces short distance. Well, that's it, the active actions end there. Place the baking sheet in the oven, temperature – 100-120 degrees, no more. Sometimes you can open the door slightly and turn on the fan - this will allow the liquid to leave faster and reduce the cooking time.

Drying time depends on many factors (the size of the candied fruit, the type of pumpkin, its juiciness, the characteristics of the oven, etc.), on average it takes me about 4 hours. Check it, try it. Please note that after cooling, the candied pumpkin will become harder and a little drier - take this into account when deciding whether the dessert is ready.

You need to remove the candied fruits from the paper while warm - then they stick to the parchment forever, and you will have to eat them together with the crispy cellulose. Cooled candied fruits can be rolled in powdered sugar.

It is better to store in a tightly closed jar. That's all, actually.

Pumpkin (lat. Cucurbita) is the most popular symbol of the Western holiday Halloween. It is generally accepted that she was first born in South America(it is mentioned in the writings of the ancient Aztecs). We don’t ignore pumpkin either - they add it to porridge, make jam and make natural sweets (candied pumpkin).

How to make candied fruit from pumpkin

Making candied pumpkin is a simple process. The freshest, sweetest pumpkin needs to be cut into small, neat pieces (of the same size). Then lay the future delicacy in layers in a saucepan, then add 1-1.2 kg of sugar. It wouldn't hurt to add lemon, as it will add a pleasant citrus flavor and a little sourness.

After this, the mixture is put on the fire, boils and boils for a few more minutes. Next, the pumpkin pieces need to be removed, cooled, and dried. You can do it in the oven, or you can just do it in the air. To make the syrup drain faster, place the cubes on a plate or tray with a paper bed that will absorb excess liquid.

In an electric dryer

Pumpkin dried in an electric dryer has first-class taste and most closely resembles real candied fruits. Anyone can figure out how to cook it. For a good result, you need to select high-quality, ripe raw materials. Then the pumpkin is cut into equal slices, but large ones (the vegetable dries out very much in the dryer). Add the pieces to the prepared boiling syrup for candied fruits (sugar), and cook in the sweet liquid for 4-5 minutes. Finally, the boiled pumpkin slices are freed from liquid using a regular sieve and placed in the dryer for several hours.

In the oven

The easiest way to create candied pumpkin is in oven, because almost everyone has this technique. The method is far from complicated and advantageous. The process of making candied fruits in the oven is similar to the previous one. The fruit is peeled from the hard skin and cut into pieces no more than a centimeter wide and 3 to 10 cm long, as desired. Then simmer in sweet syrup and drain in a colander. When the liquid has drained from the slices, they are placed on a baking sheet and dried with the door open for about 3-4 hours.

In a slow cooker

The main purpose of a multicooker is to replace a classic saucepan. So, instead of cooking in a saucepan, pumpkin cubes are placed in a slow cooker and covered with sugar. In this case, you need to set the correct mode - “Frying” or “Baking”. The duration of this operation is 40 minutes. Candied fruits in a slow cooker turn into delicious orange lumps. But you can completely complete the drying process in an oven or dryer.

In the microwave

Pumpkin is cooked in the microwave extremely rarely, but such a simple method still exists. It is important not to forget about special dishes, because a microwave is a finicky appliance. You need to start by preparing the syrup. It comes out by mixing water with one glass of granulated sugar. The liquid is placed in the microwave for a period until the sugar is completely dissolved. The vegetable is then peeled, divided into small pieces and placed in a sickly sweet syrup. Additional ingredients can be lemon, cinnamon, cloves, vanillin.

The candied fruits are baked in the microwave for 10 minutes, then you need to take them out to stand for a while and repeat the previously performed steps, that is, put them in the microwave for 10 minutes. Repeat the steps until the syrup acquires a pleasant yellow tint. After this, you can dry the sweets in any of the ways.

Without oven

Candied fruits can be dried by placing them on special baking paper (parchment paper) and leaving them in the air. You can turn on the fan - as practice shows, this effective method. Dried sweets are no different from those made in the oven.

Homemade candied pumpkin recipe

If you are starting to prepare a delicacy for the first time, you should not experiment. Better to use classic recipe, which can be quickly and deliciously implemented at home. To do this, you only need the pumpkin itself, sugar and water.

You should start by choosing a vegetable. Its flesh should be intact and dense. When it is selected, you can start cleaning: remove the peel, remove the seeds. Then cut all the pulp into equal rectangles. To bleach the pieces, you can blanch them. You need to boil water in a saucepan, then immerse the pieces in boiling water.

Keep for 6-7 minutes, then remove and cool immediately. To add sourness to the treat, make sugar syrup with lemon juice. It is recommended to boil the pumpkin pieces in syrup for 4-5 minutes, then place them on a sieve and leave for several hours. Only then can you dry the pieces.

Simple recipe in the oven

• Cooking time: 6-7 hours.
• Number of servings: 5 servings.
• Purpose: for dessert.

The simplest recipe without additives is with sugar syrup. Although the sweets come out small sizes, they are nutritious and can saturate the body with energy for for a long time. A dish of medium calorie content is a source of nutrients for the body. Candied pumpkin can be eaten even while maintaining a diet.

Ingredients:

• pumpkin pulp – 1-1.5 kg;
• granulated sugar – 0.5 kg;
• purified water – 0.5 l;

Cooking method:

1. Having chosen a suitable pumpkin, peel its hard skin. Cut the formed piece of pulp in half, remove all the seeds.
2. Homemade recipe recommends cutting the pumpkin into equal pieces. This will ensure that the slices are cooked at the same time.
3. During this process, syrup is prepared from granulated sugar and water. Place pumpkin cubes there and cook for 4-5 minutes. Subsequently, they are pulled out and cooled for an hour.
4. The cooking and cooling procedure must be repeated, then place the pieces on a sieve.
5. Then dry in an oven preheated to 40° for 4 hours.

With lemon

• Cooking time: 6-7 hours.
• Number of servings: 5 servings.
• Purpose: for dessert.
• Type of cuisine: Russian.
• Difficulty: medium.

Candied fruits with lemon is one of those cases when you can cook tasty dish at no extra cost. The subtle aroma of citrus fruits and pleasant sourness give the recipe a special extravagance. The preparation requires no additional steps other than thinly slicing the lemons and peeling and then slicing the pumpkin itself.

Ingredients:

• average pumpkin head – 1-2 kg;
• drinking water – 0.5 l;
• fine sugar – 700g;
• ripe lemon – 1 pc.

Cooking method:

1. Pre-clean the main component. Chop into large equal pieces.
2. Prepare the syrup required for cooking. To do this, combine the pumpkin pulp with sugar and add the prepared chopped lemon slices. Drop into water, then cook for 4 minutes. Remove for an hour, after which, put back together and cook for 4 minutes. This is enough for the pulp to absorb the lemon juice.
3. Place the pumpkin part on a sieve and wait until the liquid drains. It will take an hour.
4. Finally, preheat the oven to 40 degrees and dry for 4 hours straight.

With honey

• Cooking time: 6 hours.
• Number of servings: 5 servings.
• Calorie content of the dish: 1010 kcal.
• Purpose: for dessert.
• Type of cuisine: Russian.
• Difficulty: medium.

Even doctors note the usefulness of honey, so adding it to dessert would be a smart decision. Crolled cakes with honeyNot too high in calories, but nutritious. Honey not only adds additional sweetness and pleasant taste, but also caramelizes the treat. If you want, you can experiment with spices and powdered sugar.

Ingredients:

• pumpkin – 1-1.5 kg;
• granulated sugar – 500 g;
• water – 0.5 l;
• honey - 3 tbsp. spoons.

Cooking method:

1. Peel the pumpkin from the peel and seeds. Then chop into large cubes.
2. Warm the water, add sugar and honey. Bring water to a boil to add the herbed vegetable.
3. Cook for no more than four minutes, then remove and cool for an hour. Then place in the same liquid and cook for 4 minutes. After they have expired, take them out again and dry on a sieve for 1 hour.
4. For complete readiness, all you have to do is dry the product in the oven, or lay it out on paper.

Sugarless

• Cooking time: 7-8 hours.
• Number of servings: 5 servings.
• Calorie content of the dish: 1000 kcal.
• Purpose: for dessert.
• Type of cuisine: Russian.
• Difficulty: medium.

What's notable here is complete absence sugar as such.Recipe for candied fruits without sugarchosen in rare cases, when they want to minimize the calorie content of the dessert, or if the dish is prepared for diabetics. Choosing honey as a base makes the taste of the delicacy more subtle.

Ingredients:

• Pumpkin – 1 kg;
• Water – 0.5 l;
• 2 tbsp. spoons of fructose (or honey, or all together);
• cinnamon or vanilla.

Cooking method:

1. Chop fresh pumpkin, peeled and removed from the inside, into squares. Prepare a solution of sugar and water, add fructose or honey (whichever is more convenient). Throw in some spices and boil.
2. Add pumpkin to the boiled syrup and cook over low heat for 20-30 minutes. Then start drying. Place on a sieve and leave for an hour, then air dry.

With orange in the oven

• Cooking time: 1 hour 30 minutes.
• Number of servings: 6 servings.
• Calorie content of the dish: 1400 kcal.
• Purpose: for dessert.
• Type of cuisine: Russian.
• Difficulty: medium.

Candied fruits with orange and lemon are a simple and delicious delicacy. This is the version of sweets that are good in any form, because adding orange and lemon will remove the “pumpkin” taste. The dish can not be dried and served a little damp, which will not affect its taste qualities. For full readiness the delicacy should be laid out on a mold and then brought to a dried state in the oven. This delicacy can be made with tangerine.

Ingredients:

• large orange - 1 piece;
• lemon – 1 piece;
• water – 0.5 l;
• pumpkin pulp – 1 kg;
• 0.5 kg sugar – 0.5 kg;
• a little spice.

Cooking method:

1. Cooking begins with peeling and cutting the main ingredient. Grind the orange and lemon in a blender. Then take a deep form, put all the fruits there and cover with sugar (sprinkle with spices on top).
2. Place in the oven for 40 minutes (at 180°).
3. After 20 minutes have passed, stir the fruit and bake for another 20 minutes.
4. It is advisable to cool candied pumpkin before using.

Cinnamon

• Cooking time: from 5 to 8 hours.
• Number of servings: 5 servings.
• Purpose: for dessert.
• Type of cuisine: Russian.
• Difficulty of preparation: medium.

Cinnamon is a classic seasoning for baked goods and any sweet dish.Candied fruits with cinnamonthey smell so richly that the smell can be felt from a distance, and the whole secret lies in long-term infusion of candied fruits in cinnamon syrup. Next, you should dry the pieces of delicacy in the oven or dryer.

Ingredients:

• water – 0.5 l;
• pumpkin – 1 kg of pulp;
• sugar – 0.5 kg;
• 1 teaspoon cinnamon;
• half a lemon.

Cooking method:

1. Peel the pumpkin and cut into rectangles or equal strips. Also cut half a lemon into thin semicircles. Mix.
2. Prepare a sugar decoction with the addition of cinnamon. Place the pumpkin-lemon mixture there and cook for 20 minutes. Leave everything for 3-4 hours so that the zakotovka is saturated with cinnamon aroma.
3. After four hours, remove the liquid using a sieve, you can sprinkle with powdered sugar. Dry the candied fruits in a natural way in the room or use the oven.

From frozen pumpkin

• Cooking time: 4 – 6 hours.
• Number of servings: 5 servings.
• Calorie content of the dish: 700 kcal.
• Purpose: for dessert.
• Type of cuisine: Russian.
• Difficulty: medium.

Freezing vegetables and fruits is an excellent solution, because it allows you to preserve beneficial features products, their vitamins and rich taste. The advantages of candied pumpkin from frozen pumpkin are that it is almost ready to use, because before freezing it is cleaned and cut. Therefore, you just need to take it out and start cooking.

Ingredients:

• fresh frozen pumpkin – 0.5 kg;
• water – 300 ml;
• sugar – 400 g;
• spices - to your taste.

Cooking instructions:

1. Prepare a sugar solution. To do this, combine water, sugar and boil these ingredients.
2. Throw the pumpkin into boiling water (without defrosting, this way it will retain valuable vitamins). Boil for 20 minutes, then cool for an hour and cook again for 10 minutes.
3. After heat treatment, leave the mixture on a sieve. Keep it like this for about an hour. Next, dry using one of the above methods for several hours.

For the winter

• Preparation time: 8 hours or 24 hours (drying at home).
• Number of servings: 5 servings.
• Calorie content of the dish: 700 kcal.
• Purpose: for dessert.
• Type of cuisine: Russian.
• Difficulty: medium.

Candied fruits for the winterprepared by people who care about their health. After all, such sweetness, in addition to its pleasant taste, contains a large number of useful substances. The secret of how long it does not spoil is hidden in prolonged drying. A homemade recipe will help you learn how to make delicious candied pumpkin last a long time.

Ingredients:

• pumpkin – 1 kg;
• water – 500 ml;
• sugar – 500 g.

Cooking instructions:

1. You need to start by cleaning the vegetable itself from the skin and entrails. Then cut into equal squares.
2. Homemade recipe involves boiling sugar syrup. To do this, combine water and sugar, possibly with spices.
3. Dip pumpkin cubes into boiling liquid and cook for 20 minutes. Subsequently, they are taken out and placed on a sieve. The liquid will drain completely within an hour.
4. Candied fruits for preparing for the winter are dried in the oven at 40 degrees for at least 6 hours. Drying in the room takes about a day.

Recipe with soda

• Preparation time: 2 days.
• Number of servings: 6 servings.
• Calorie content of the dish: 900 kcal.
• Purpose: for dessert.
• Type of cuisine: Russian.
• Difficulty: medium.

Home recipe for candied fruits with sodaThe cooking process is radically different from previous ones. Take them on if you are already confident in your culinary skills. Although candied fruits are simply amazing and incredibly tasty, you will have to make an effort before trying them.

Ingredients:

• ripe pumpkin – 1 (maybe 1.5) kg;
• water – 1.5 l;
• sugar – 0.5 kg;
• soda – 1 teaspoon;
• 1 lemon.

Cooking method:

1. Immerse the pumpkin, pre-cut into strips, into a liter solution of water mixed with soda. So the mixture should stand for 8 to 10 hours. After time has passed, remove the water and wash the pumpkin with clean water.
2. Combine sugar with two glasses of water and make syrup from them. Place pumpkin strips there and leave to soak for another 10 hours.
3. Then the syrup is poured into a separate bowl, chopped lemon is added there, the whole thing is boiled together with the pumpkin for 15 minutes.
4. After cooling, leave for another 8 hours. Drain the syrup, thoroughly clear the cubes of liquid using a sieve.
5. Finally, use the oven (preheat to 110° and open the door) and dry for 4 hours.

With citric acid

• Cooking time: 6 hours.
• Number of servings: 5 servings.
• Calorie content of the dish: 680 kcal.
• Purpose: for dessert.
• Type of cuisine: Russian.
• Difficulty: medium.

Do candied fruits with citric acideasily. The homemade recipe contains the same ingredients as other recipes. It will only replace the already familiar lemon lemon acid. You can also add chopped Walnut before preparing a healthy dessert according to a recipe proven over generations.

Ingredients:

• water – 0.5 l;
• pumpkins – 1 kg;
• sugar – 0.5 kg;
• citric acid - to taste.

Cooking method:

1. A ripe, high-quality vegetable needs to be peeled and cut into large slices.
2. Boil the syrup in a saucepan by mixing sugar and water.
3. Immerse the slices along with citric acid in a boiling solution.
4. Cook twice for ten minutes. Take a one hour break between cooking. After the second time, finally remove the slices and place them on a sieve. They will drain juice for about an hour.
5. Finally, place the vegetable pieces on a baking sheet and dry for 4 hours with the door open at 100°.

How to make candied pumpkin - cooking secrets

To avoid troubles during the cooking process, you can look at any recipe described above with a photo, and then pay attention to the cooking secrets. Here are some of them:

• Instead of sugar, you can use honey or fructose. Neither the taste nor the smell will be different.
• In order for such products to be stored longer, they must be dried very well. The main thing here is to get rid of moisture, which only contributes to spoilage of the product.
• It is better to choose a pumpkin that is ripe, but with dense flesh. A very soft or very hard pumpkin will not produce the desired effect.
• To achieve your favorite taste, you can add completely different products. For example, citrus fruits, nuts, raisins, spices, even carrots.

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