Jelly mandarins (2)


tangerines 1.4 kilograms
Sugar 1.8 kilograms
Lemons 2 pieces
Chestnut 100 grams
water 2 cups


Cooking method:

Tangerines wash, add water and boil with the skin for 3 minutes. Then peel, rind finely chop.
Chestnuts peel and finely chop. Tangerines split in half, remove seeds and grind with broth in a blender.

The resulting mass is connected to the chopped peel and boil for 1 hour to soften the skin. Add the chopped chestnuts, sugar and lemon juice, boil until thick, cool and spread out on the ice-cream bowls.

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes:

<a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>