Tangerine jelly
Did you know that jelly is a very nutritious and high-calorie dish due to the starch content in its composition. According to old Russian traditions, this drink has always been considered not only very healthy, but also a nutritious dessert dish. Especially if you cook it in thickness similar to the jelly in which the spoon stands. Try, for example, making jelly from tangerines, and you will see for yourself how unique it is.
These fruits, rich in vitamin C, will not only fill the drink with useful substances, but also give it a special taste and a very pleasant color. For a sharper sensation, you can also add a little citric acid to it, thereby adding a slight sour tint.
You can cook tangerine jelly during the New Year holidays, when this representative of citrus fruits is usually available in large quantities in almost every home (especially where there are children). By the way, preparing this healthy drink is an excellent way to use sour or, on the contrary, completely tasteless tangerines. Don't let the goodness go to waste.
So, to prepare a little more than one and a half liters of a not very thick drink, you will need the following set of ingredients:
•500 g of fresh citrus fruits;
•150 g granulated sugar;
•50 g.potato (corn will also work) starch;
•2 g citric acid (can be replaced with freshly squeezed lemon juice).
If you want a thick drink, increase the amount of starch by 50%.
The preparation time for any jelly (both fresh and frozen) is no more than half an hour.
The cooking method is so simple that any child who knows how to operate a stove can handle it.
So, let's get to it.
Remove the peel from the tangerines, divide into slices and place in gauze, folded at least in half, squeeze the juice from the citrus.
You can first crush the juicy fruit directly through cheesecloth using an ordinary masher (the one you use to make mashed potatoes), and only then squeeze it out. You will get about a glass of juice. Pour one and a half liters of water into a saucepan, boil it, throw the squeezes into it, and cook for seven minutes.
If you wish, you can add the peel along with the squeezes, of course, after thoroughly washing it first. Strain and squeeze out the contents of the pan, add sugar, juice and citric acid to the resulting tangerine broth, stir and place over high heat.
After boiling, dilute the starch in a partial glass of cold water and pour it into the pan in a thin stream, while stirring with a whisk.
As soon as the thickened liquid boils, turn off the pan, the jelly is ready. You can safely pour it into glasses and start enjoying its tangerine taste.
Happy drinking!
These fruits, rich in vitamin C, will not only fill the drink with useful substances, but also give it a special taste and a very pleasant color. For a sharper sensation, you can also add a little citric acid to it, thereby adding a slight sour tint.
You can cook tangerine jelly during the New Year holidays, when this representative of citrus fruits is usually available in large quantities in almost every home (especially where there are children). By the way, preparing this healthy drink is an excellent way to use sour or, on the contrary, completely tasteless tangerines. Don't let the goodness go to waste.
So, to prepare a little more than one and a half liters of a not very thick drink, you will need the following set of ingredients:
•500 g of fresh citrus fruits;
•150 g granulated sugar;
•50 g.potato (corn will also work) starch;
•2 g citric acid (can be replaced with freshly squeezed lemon juice).
If you want a thick drink, increase the amount of starch by 50%.
The preparation time for any jelly (both fresh and frozen) is no more than half an hour.
The cooking method is so simple that any child who knows how to operate a stove can handle it.
So, let's get to it.
Remove the peel from the tangerines, divide into slices and place in gauze, folded at least in half, squeeze the juice from the citrus.
You can first crush the juicy fruit directly through cheesecloth using an ordinary masher (the one you use to make mashed potatoes), and only then squeeze it out. You will get about a glass of juice. Pour one and a half liters of water into a saucepan, boil it, throw the squeezes into it, and cook for seven minutes.
If you wish, you can add the peel along with the squeezes, of course, after thoroughly washing it first. Strain and squeeze out the contents of the pan, add sugar, juice and citric acid to the resulting tangerine broth, stir and place over high heat.
After boiling, dilute the starch in a partial glass of cold water and pour it into the pan in a thin stream, while stirring with a whisk.
As soon as the thickened liquid boils, turn off the pan, the jelly is ready. You can safely pour it into glasses and start enjoying its tangerine taste.
Happy drinking!
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