Many housewives throw out mandarin crusts, the use of which at home is profitable and practical. Orange peel, which contains a huge supply of ascorbic acid and essential oils, not only can make culinary masterpieces more useful, aromatic and tasty, but also act as a separate dessert: jam or candied fruit.
What can I do with mandarin crusts?
Mandarine crusts, the application of which concerns many areas of human life, is of interest. From orange peel, you can create anything: in a brewed form it is used in cosmetology and medicine, in crushed - as a condiment for baking, fresh jams are made from jam, candied fruits and even air fresheners.
- You can brew tangerine peel with boiling water and get an excellent preventive remedy for colds and bronchitis. To do this, 40 g of tangerine peel should be poured into 500 ml of hot water, 5 minutes on fire and let it brew for an hour. After that, drink before meals three times a day.
- Mandarin dry crusts, the use of which at home helps not only to enjoy the aromas of food, but also to establish digestive processes, scroll in a coffee grinder into powder and add a teaspoon in cereals and curd products.
Candied fruits from mandarin crust - recipe
Candied tangerines from mandarin crusts are the most popular way to recycle citrus peel. This is due to the fact that homemade delicacy, unlike the store analogues, has a natural composition, a low calorie, and thanks to amino acids and minerals, it is also useful. In addition, they not only can be refreshed under a cup of tea, but used for baking decor.
Ingredients:
- tangerine peel - 290 g;
- sugar - 290 g;
- lemon juice - 40 ml;
- water for syrup - 110 ml;
- water - 2 liters.
Preparation
- With an interval of 6 hours, twice soak the crusts in cold water.
- Pour in fresh and soak for 10 minutes.
- Drain the water, and dry the crusts.
- Cook the syrup from the water and sugar.
- Put in it crusts and melt the hour.
- 5 minutes before the end, pour in lemon juice.
- Spread the candied fruits on parchment and dry them in the oven.
Jam from tangerine crusts - recipe
Jam from tangerine crusts will help out at the moment when the summer harvest is already running out, and the shops are not pleased with the price. Such a product can be enjoyed all winter time, because jam is prepared easily, and quickly turns into a richly sweet, concentrated aroma mass, prolonging the New Year mood.
Ingredients:
- tangerine peel - 350 g;
- lemon juice - 40 ml;
- sugar - 350 g;
- water - 3 liters.
Preparation
- Soak crusts in water for 12 hours.
- During this time, change the water three times.
- Drain the water, sprinkle the crusts with sugar, add lemon juice, and cook, stirring, 40 minutes.
- Transfer to a jar and put in the refrigerator.
Pie with mandarin peel
The mandarin mandrake can be used not only as a seasoning, but also as a basis for baking. This is confirmed by a unique pie made of tangerine crust baked from ground citrus peel. Such a product exudes incredible aromas and is distinguished by piquant bitterness, which skilfully "hides" behind a sweet sour cream.
Ingredients:
- crusts - 300 g;
- sugar - 500 g;
- milk - 250 ml;
- oil - 200 g;
- egg - 4 pieces;
- flour - 250 g;
- hydrated soda - 1 teaspoon;
- sour cream - 500 g;
- lobules of mandarin - 10 pcs.
Ingredients:
- Crush the tangerine peel into the flour.
- Add 250 grams of sugar and hot milk.
- Enter the cooled oil, eggs, flour, soda and mix.
- Place into a plate and bake at 180 degrees for 40 minutes.
- Cut the cake into 3 parts.
- For cream, whip the sour cream with 250 grams of sugar.
- Lubricate the cakes with cream and collect the cake.
- Decorate with mandarin slices and refrigerate for 10 hours.
Cookie recipe with tangerine peel
The use of mandarin crusts in baking allows you to refuse to buy expensive food aromatic additives, which is convenient if it is a simple cookie for the whole family. In this case, several spoons of zest, added to the flour, will make the texture of the dough more expressive, and the finished product is fresh and fragrant.
Ingredients:
- tangerine - 4 pcs .;
- flour - 240 g;
- oil - 200 g;
- powdered sugar - 100 g;
- starch - 40 g.
Preparation
- Remove the tangerine peel, from the two squeeze the juice.
- Rub the flour with butter, sugar powder and starch.
- Add the zest and juice.
- Form a cookie and bake it at 180 degrees for 15 minutes.
Mandarin Crusts in Sugar - Recipe
Those who want to always have a tasty and useful treat on hand can make tangerine peels in sugar. Sugar not only softens bitterness, but also acts as a preservative, increasing the shelf life of the product without losing taste and vitamins. The recipe itself resembles the preparation of candied fruits, except that the crust is left in the syrup for 12 hours.
Ingredients:
- tangerine peel - 300 g;
- sugar - 1 kg;
- water - 1.5 liters.
Preparation
- Fill the crust with a liter of water for a day.
- Drain the water and cut the crusts.
- Stir with 600 g of sugar, 500 ml of water and cook for 15 minutes.
- Leave the crusts in the syrup for 12 hours.
- After that, cook for 10 minutes and place on parchment.
- Roll in sugar and leave to dry for 3 hours.
Syrup of mandarin crusts - recipe
Mandarin crusts, the use of which at home is surprisingly varied, can become the basis of not only desserts, but also beverages. So, the concentrated syrup cooked from crusts, when diluted with carbonated water, quickly turns into vitamin lemonade, which is an excellent alternative to harmful shop counterparts.
Ingredients:
- crusts - 450 g;
- boiling water - 2.5 liters;
- sugar - 2 kg;
- citric acid - 20 g.
Preparation
- Place crayfish in a jar, pour boiling water and leave under the lid for a day.
- Obtain the broth boil and refill the jar.
- After a day, boil the broth with sugar and citric acid.
- Pour into a sealed container and send the syrup from the mandarin crust to storage in the cold.
Compote of tangerine crusts
Drink from mandarin crusts is one of the simplest and budgetary options for using citrus peel, it is very quickly prepared, and even with a minimal amount of ingredients it turns out to be useful and very tasty. In this case, all you need is to pour the crusts with water, add sugar and, after boiling the drink under the lid for 5 minutes, let it brew.
Ingredients:
- crusts - 150 g;
- water - 2.5 liters;
- sugar - 100 g;
- citric acid - 2 g.
Preparation
- Pour the crusts with water, bring to a boil, add sugar and cook under the lid for 5 minutes.
- Sprinkle citric acid and remove from heat.
Mandarin Crust Tea - Recipe
Tea with mandarin crusts is the most popular winter drink, for the creation of which you need a properly prepared peel. This process includes brushing and thin cutting. So, the crusts quickly give out the fragrance and look more attractive. Further everything is simple: crusts cook, pour tea and spices with a decoction and allow to brew.
Ingredients:
- black tea - 30 g;
- crusts - 40 g;
- water - 500 ml;
- cinnamon - 5 g.
Preparation
- Fill the crust with water and cook for a couple of minutes.
- Put tea, cinnamon and pour in the broth into the teapot.
- Insist tea with mandarin peel 10 minutes.
Tincture on mandarin crusts
Tincture on tangerine crusts on moonshine will appeal to lovers of strong and fragrant alcohol. A natural, soft and alcohol-free product, prepared simply, but not quickly, because it should last three weeks - so much time is required for the crusts to saturate the drink with taste and aroma.
Ingredients:
- tangerine peel - 70 g;
- honey - 40 g;
- moonshine - 1 liter.
Preparation
- Fill the crusts with moonshine, add the honey and seal it tightly.
- Periodically shaking, insist product for 3 weeks.
- After that, strain and consume.
Liquor from tangerine crusts
Home-made liquor from tangerine crusts will give odds to store alcohol. It's not even about saving money, but about the opportunity to experiment. So, knowing that liqueurs are characterized by a pronounced aroma, you need to add spices to crusts. They can be chosen, guided by personal taste or use the available cinnamon and buckwheat.
Ingredients:
- crusts - 300 g;
- cinnamon sticks - 2 pcs .;
- badonia - 4 pieces;
- boiling water - 500 ml;
- sugar - 650 g;
- Alcohol - 900 ml.
Preparation
- Put the peel in a sterile container.
- Add alcohol, spices and leave for a week.
- At the end of time, dilute the sugar with boiling water and pour into the tincture.
- Leave for another 7 days.
- After, pour the ready-made drink into a clean container.