Many of us love mandarins, but certainly not everyone knows that not only the flesh is suitable for eating. Application can also be found for crusts. And the delicacy will be very tasty. We suggest you to prepare candied fruits from mandarin crusts, and we will help you in this. The case is certainly painstaking, but the result is worth it. If the candied candied fruits are often too dry, and the dyes are probably there, the homemade candies are juicy, fragrant and in their quality you will be 100% sure.
How to make candied fruit from a mandarin at home?
Ingredients:
- tangerine peel - 500 g;
- sugar - 1 kg;
- water - 200 ml.
Preparation
Before the preparation of candied fruit, crusts of mandarins are thoroughly washed, then cut into small squares or stripes. Then fill them with water at room temperature and soak for 3 days. At the same time, water needs to be changed every day for 3 times. After that, the water in which the crusts were settled, merge, and instead of it we add water for syrup in the calculation of 100 ml for 250 g of crusts, put on fire, bring to a boil and cook for about 10 minutes , stirring. Now the crust can be filtered, and add sugar to the liquid and boil until thick, stirring so that the syrup does not burn. The received mass is filled in with crusts and we leave for 10-12 hours, so that they are impregnated. After that, we put them on the fire again and pester them for them to boil. Again, throw the crusts into a colander, so that the remaining liquid will glass. We put the tangerine candied fruits on a table or baking tray with an even thin layer, so that they dry out. Usually in a day the dainty is ready. It can be used in its pure form, or it can be used in baking.
Candied tangerines from mandarin skins - express recipe
The previous recipe for making candied fruits is wonderful, but requires patience and time. If you want to do everything quickly, the next recipe is for you.
Ingredients:
- mandarin skins - 200 g;
- sugar - 400 g;
- citric acid - to taste;
- water;
- salt.
Preparation
Peel the pile in a saucepan, pour in water (about 1.5 liters), put on fire, bring to a boil and boil for 10 minutes. Throw the crusts in a colander, rinse them under running water and again pour water with the addition of half a teaspoon of salt. Salt is needed in order to remove the bitterness from the crusts. Bring to a boil, again, boil for 10 minutes, rinse and the third time we repeat the procedure. After this, the crust is again thrown back to the colander and cut into not very thin straws or simply arbitrarily divided into pieces. In the saucepan pour out the sugar, add a glass of water, bring to a boil. Now we put the peel in the syrup and cook until almost full boiling. Pieces of skins should become almost transparent. Now that the candied fruits are almost ready, we throw them back into the colander, thereby letting off the syrup residue. You can roll them in sugar or powdered sugar and dry them. To do this, you can simply leave them open in the air, and you can lay them on a baking tray
Also, you can prepare candied fruits from tangerines for future use: you can sterilize cans and candied fruits in them, cover them with a lid, and keep in a refrigerator. And then use it on your own. By the way, the syrup is also not in a hurry to pour, it will make an excellent impregnation for cakes.
Candied fruit can be prepared only from mandarin crusts, and you can make assorted, and use the crusts of any citrus: orange and lemon and grapfruit are suitable. Why good things disappear, if you can cook such a delicious treat!