It is generally accepted that conservation can be prepared only in the summer or early autumn, but we are convinced that in the winter it is easy to find unusual recipes for blanks. The recipe for compote of tangerines is one of them. We intend to consider several unusual and delicious recipes of the drink, which can be closed in cans or drunk immediately after preparation.
Compote of tangerines and ginger
It is known that citrus fruits are perfectly combined with various aromatic additions. In this material, this addition will be the root of ginger.
Ingredients:
- tangerines - 720 g;
- granulated sugar - 170 g;
- fresh ginger root - 15 g;
- lemon - 1 pc.
Preparation
Squeeze out the tangerine juice and put it on the fire along with the sugar. As soon as the liquid boils, and the sugar crystals dissolve, squeeze the lemon juice into the syrup and add pieces of fresh ginger. Leave the syrup to steep for 24 hours. Now go to the basis of compote from the tangerine peel. Pour 3 liters of water into a saucepan and bring it to a boil. Pass the tangerine peel through the meat grinder and add the resulting mush into boiling water. Leave at least 6 hours. Ready the compote base pour on the filter from the gauze slice, mix with the syrup and bring to a boil. Pour out compote on sterile jars and roll.
Compote of tangerines and apples
Ingredients:
- tangerines - 1 kg;
- apples - 1 kg;
- water - 4 liters;
- cinnamon sticks - 2 pcs.
Preparation
Remove the zest from the tangerines, chop it and pour 4 liters of boiling water. Leave the compote base for about a day. The next day, peel the tangerine lobules from the remnants of the white peel. Divide the citrus into slices, and cut apples roughly and randomly. Strain the infusion on the tangerine crusts and put into it pieces of apples and mandarin. Cook the compote for about 5 minutes, do not forget to add cinnamon sticks, and then leave to cool slightly before taking the sample.
Compote of tangerine crusts
If desired, you can cook a fragrant compote from mandarin crusts alone. In addition to the latter, the composition of the drink can also include zest of other citrus fruits, for example lemons and oranges.
Ingredients:
- tangerine peel - 1 kg;
- granulated sugar - 160 g;
- water - 3 liters.
Preparation
Fresh tangerine peel finely chop or chop with a blender. The resulting gruel pour boiling water and leave for a period of 3 hours and up to half a day. Ready to compote of tangerine crusts carefully strain, return to the heat and heat with sugar. The amount of sweetener can be varied to your taste.
Accelerated preparation of compote from tangerines is possible in a multivark. Here the preparation scheme is similar, but insist crushed cakes will be in the "Heating" mode for about 2-4 hours.
How to cook compote from tangerines?
Combine mandarins can be not only with citrus, but also with other seasonal fruits, such as pomegranate.
Ingredients:
- tangerines - 3 pieces;
- grains of pomegranate - 1/3 of a century;
- water - 1,2 l;
- sugar syrup - to taste;
- an asterisk;
- cinnamon stick.
Preparation
Pour the grains of the coriander with sugar syrup or sprinkle with sugar, and then pound. The resulting sweet juice is poured into a saucepan and mixed with water. Squeeze out the juice from the tangerines and also add it to the pan. Put anise, cinnamon, and crusts of one of the oranges, and then put everything on a weak fire. When the compote boils, remove it from the heat and leave it until it becomes warm. Strain the ready-made drink and try, or re-boil it after infusion and pour over sterile jars.