The “season” of oranges and tangerines has arrived - the time when there are most of them, when they are cheaper and tastier. Some people prefer to consume them in their “pure” form, while others mercilessly squeeze the juice out of them. Well, the DELFI portal offers 10 other ways to consume oranges and tangerines.
Citrus fruits make excellent sauces that can be served with vegetables, meat, fish or poultry. Oranges and tangerines perform especially well in combination with spicy ingredients.
Ingredients:
Cooking:
1. Pour mustard seeds into a preheated frying pan and cook for 1-2 minutes over medium heat, stirring, until the seeds begin to burst. Pour into a bowl, add vinegar, cover with film and leave for 8 hours.
2. Cut the onion into feathers, place in a separate bowl, add salt and sugar, cover with film and leave for eight hours. In another bowl, soak the raisins in dessert wine and also leave for eight hours.
3. Wash the lemons and oranges thoroughly, pour over boiling water, place in a baking dish, pour in a glass of water and place in the oven (180 degrees Celsius) for 40 minutes. Check the condition of the skin of oranges and lemons and periodically add water. If the peel begins to darken, cover the pan with foil. After 40 minutes, drain the water, cool the citrus fruits, cut each into four parts, cut into slices, remove the seeds.
4. Mix the citrus fruits in a saucepan along with their juice and the contents of the remaining bowls. Bring to a boil and simmer over low heat for one hour. Cool completely and drain into a glass container; store in the refrigerator for up to two weeks.
Ingredients:
Cooking:
1. Pour citrus juice into a saucepan, add sugar, curry, mustard, salt and pepper.
2. Place in a water bath, add butter and wait until it melts.
3. Add slightly beaten yolks, stirring thoroughly and constantly. Bring the sauce to thicken and let cool.
4. Store in the refrigerator for up to two weeks. Serve with vegetables, meat, fish.
Ingredients:
Cooking:
1. Without peeling, cut the citrus fruits into slices and remove the seeds.
2. Mix chopped oranges and lemons with ginger in a saucepan and add water.
3. Bring the mixture to a boil, cook for 1.5 hours, then add sugar, stir until completely dissolved. Cook the mixture over high heat until completely thickened. Cool, put into jars.
Ingredients:
Cooking:
1. Peel and divide tangerines into slices, place in a saucepan, cover them with sugar, add cognac and leave for 8-10 hours.
2. Put the mixture on low heat, cook for 40 minutes, cool and put into jars.
Oranges and tangerines are excellent flavor enhancers for a wide variety of savory salads. And if you’re going to prepare such salads, do so during the “season” of these fruits - when there are a lot of them and they are cheap.
Ingredients:
Cooking:
1. Wash the watercress and shake off the water. Cut the turkey into strips. Mix in a saucepan coconut milk with vegetable broth and hot pepper, put on the stove and bring to a boil.
2. Add strips of meat to the boiling broth and simmer over low heat for 10 minutes.
3. Remove the meat, leave the broth and let cool. Peel the oranges and, without separating, cut crosswise into slices. Cut the kiwi lengthwise into 8 pieces.
4. Mix orange juice, marmalade, lemon juice, oil and 6 tablespoons of coconut broth (left over from the meat) in a bowl. Season the resulting dressing with sugar, ginger, salt, and red pepper.
5. Place the watercress on plates, garnish with strips of meat, oranges and kiwi, pour over the dressing, sprinkle with herbs.
Ingredients:
Cooking:
1. Wash and peel the tangerines. Boil shrimp in salted water with vinegar, peel.
2. Squeeze the juice out of two tangerines, mix with mayonnaise - you get a sauce.
3. Divide the remaining tangerines into slices, peel them from the film. Cut the apple in half, remove the core, peel, and cut into slices. Chop the celery. Line the bottom of the salad bowl with lettuce leaves.
4. Place tangerine slices, shrimp, apple slices, celery on the salad and mix gently but thoroughly. Pour over the sauce, garnish with lemon and parsley, and serve.
God himself ordered to make salads from fruits. So it would be unfair of us not to mention a few recipes for sweet salads that use tangerines and oranges.
Ingredients:
Cooking:
1. Rinse and soak prunes in water, let stand for 2-3 hours.
2. Rinse the prunes again, add water, bring to a boil and boil for 5-7 minutes, cool.
3. Remove the pits from the prunes and cut the pulp into strips. Peel the oranges and cut into cubes.
4. Separate the yolks from the eggs, grind with sugar and dilute with boiled milk, pouring it in very slowly and stirring. Add vanilla sugar and cool the resulting sauce.
5. Combine the fruits together, add grated zest, place in a salad bowl, pour over the sauce, and serve.
Ingredients:
Cooking:
1. Cut celery root and apples into strips, bananas into slices.
2. Peel tangerines, divide into slices, mix with raisins and prepared apples and celery, pour in mayonnaise.
3. Garnish with tangerine slices, grapes and bananas.
Fruits and desserts go hand in hand, and from oranges and tangerines, of course, you can prepare many original desserts that will amaze your guests to the core.
Ingredients:
Cooking:
1. Separate the yolks and beat with half granulated sugar until the mass doubles in volume. Mix flour with baking powder and starch, add to yolks with sugar, mix in a mixer until smooth.
2. Beat the whites with the remaining sugar. Carefully add to the main mass, stirring constantly. Line a baking sheet with parchment and place the resulting dough on it in a thin layer. Place in the oven and bake for 10 minutes at 200 degrees Celsius.
3. Beat cream with sugar and vanilla sugar, add cottage cheese and beat again. Add oranges, divided into slices and cut into pieces, to the resulting mass.
4. Remove the cake baked in the oven from the baking sheet along with the paper, let it cool a little, and spread the filling on it in an even layer. Slowly and carefully roll up, let cool, slice and serve.
Ingredients:
Cooking:
1. Peel the tangerines, eat, collect the peel, add water, boil, drain. Pour water again, boil again, drain - repeat three times.
2. Cool the peels, cut them, add water so that it barely covers them. Add sugar, cook over high heat, stirring, until the water has completely evaporated. Remove from heat and stir until completely cool. If everything is done correctly, the crusts will easily separate from each other.
Ingredients:
Cooking:
You can squeeze juice out of oranges and tangerines and thus eat them in “liquid form.” You can also make a variety of drinks from them.
1. Pour orange juice into a deep vessel, add raspberry syrup, lemon juice and powdered sugar, stir until the sugar dissolves.
2. Cool the mixture, add alcohol, stir. Serve chilled, mixing with sparkling water in a ratio to taste.
Ingredients:
Cooking:
1. Peel, cut, core, and slice apples crosswise. Place in a saucepan.
2. Prepare syrup from 300 g of sugar and a glass of water - boil until thick.
3. Pour boiling syrup over chopped apples and cool completely.
4. Peel the tangerines, zest four of them, cut the rest into circles.
5. Pour the cooled apples in syrup into the cup, add tangerines and zest, pour in rum, red wine and mineral water. Serve with ice.
A sweet that can be prepared for future use in the winter is tangerine jam. This delicacy is prepared in several ways, so it’s worth waiting until the season and prices go down and cook this excellent treat and please your home’s sweet tooth with an unusual and incredibly tasty dessert.
You can use any clear recipe or a method that is suitable for making jam from other citrus fruits, tangerine jam will turn out just as good or even tastier. Preparing the dessert will not take much time, but you need to take some points into account.
To make tangerine jam into slices, you need to cook the delicacy for a short time and mix gently. After boiling, remove the citrus pulp with a slotted spoon, distribute it into jars, and boil the remaining syrup until reduced in volume and slightly thickened. You can serve the sweetness immediately after cooling or store the preparation in a cool place for about six months.
Ingredients:
Preparation
During the New Year holidays, you shouldn’t throw it away; you can cook an incomparable delicacy from it that will appeal to all lovers unusual desserts. Jam made from tangerine peels does not take long to cook, but the process of preparing the raw materials will take quite a bit of time. The peel must be rid of bitterness by soaking in clean water for 10 hours.
Ingredients:
Preparation
Making jam from whole tangerines is troublesome and slow, but the result will exceed all expectations. Thanks to short cooking of whole fruits, the peel will not be bitter, on the contrary, it will be tasty and soft. Additives are chosen at your own discretion; cloves, star anise and cinnamon go well with citrus fruits.
Ingredients:
Preparation
Tasty and beautiful can be prepared according to simple recipe without subjecting it to long and tedious cooking. An important condition for creating a delicacy is to blanch the fruits for 5 minutes, this is done in order to rid the citrus fruits of bitterness. The taste of the jam will be bright and rich, so adding spices is not recommended.
Ingredients:
Preparation
“Five-minute jam” is not a quick jam at all; this name is associated with the process of boiling for 5 minutes and completely cooling between boiling. Tangerine jam, the recipe for which is described below, turns out very tasty, sweet and is prepared only from the pulp; if desired, you can also remove the transparent films.
Ingredients:
Preparation
Delicious tangerine jam with lemon is not difficult to prepare; the result is a delicacy that is more like jam; if desired, the slices can be pureed in a blender. To make the jam jelly-like, you need to add lemon zest to the composition; it contains a lot of pectin and during cooling and storage the sweetness will become the desired consistency.
Ingredients:
Preparation
Ginger-tangerine jam - the recipe is not complicated, but not quick either. The result is a spicy preparation with a colossal range of useful substances. This dessert will be appropriate when fighting a cold. When tasting you can immediately feel bright taste ginger, then a citrus aftertaste reveals itself, an unforgettable sensation and the dessert will be worthy of appreciation by all lovers of sweet preserves.
Ingredients:
Preparation
You can cook tangerine if the device has the “Jam” function; the manufacturing process itself comes down to preparing the products, putting them in the bowl and that’s it, all you have to do is wait for the signal to complete the work - the device itself cooks and mixes everything. It is important not to fill the bowl more than half of the total volume so that the delicacy does not “run away” during the cooking process.
Ingredients:
Preparation
According to the principle of cooking in a bread machine, tangerine jam is prepared in a slow cooker: the fruits are immersed in a bowl, water and sugar are added and cooked in the “Jam” mode, although the preparation must be stirred periodically. If the device does not have the required mode, you can confidently use “Soup”, “Stewing”, the cooking time depends on the desired thickness of the syrup from 1 hour to 2.5.
Orange jam has pleasant taste, beautiful orange color and rich citrus aroma. But the most important advantage of an exotic delicacy is its benefits. And if you add other fruits or berries to an orange, you will get a vitamin “bomb”.
When it comes to jam, one immediately thinks of a small bowl with a tasty, aromatic delicacy. And when the term “confiture” or “jam” is heard, the image of sweetness dissipates. Meanwhile, these words mean the same thing. In Russia, this treat has always been called “jarnie.” The British called their preparations “jam,” and the French called them “confiture.” But everyone had the same conservation in mind.
They made jam from various fruits, fruits, and berries. Sometimes citrus fruits became the basis for the delicacy. How did the orange jam recipe come about? And to whom are we indebted for the sweet treat? There are two interesting versions of the origin of the dish.
To make orange jam that will meet all your expectations, you need to remember a few simple nuances. So, the main recommendations from chefs for preparing exotic delicacies.
It's time to cook delicious treats, capable of becoming real “highlights” of any program. You can make jam from the aromatic pulp or exclusively from the zest. A delicious mono recipe for orange marmalade or a variant that combines citrus with many different fruits. It all depends on your preferences.
Peculiarities . Don't rush to throw away orange peels. The zest can become the basis for an original and very delicious dish. This delicacy, in the form of curls, will decorate any baked goods. Soaking the zest is a very important process in this recipe. During this time, the raw material will become soft and lose its unpleasant taste, due to which the orange jam will be without bitterness. If you decide to make jam from orange peels, use the following method.
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In this form, the jam is well preserved for a month at room temperature. If you want to roll it up for the winter, then sterilize the preservation for 10-15 minutes for a half-liter jar.
Peculiarities . If you want to surprise your family with exotic preserves, then prepare jam from oranges and lemons. This dish will delight you with bright summer colors and protect against colds, as it contains a double dose of vitamin C.
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Using this recipe, you can make jam for diabetics. Only sugar needs to be replaced with fructose.
Peculiarities . Jam is in great demand not only because of its instant cooking. The delicacy, which does not require long-term heat treatment, retains many useful substances. The following instructions will help you prepare Five Minute orange jam.
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Peculiarities . For this jam, it is best to take overripe apples. Such fruits will boil much faster and provide the necessary base for jam. Citrus will add accents to this dish, giving the jam a subtle aroma and unusual taste.
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Peculiarities . If you want something unusual, then prepare orange-zucchini jam. Don't worry about the vegetable ingredient. No one will be able to recognize it in an exotic dish.
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Peculiarities. The jam, which is based on a combination of oranges and lingonberries, has an unusual taste. The delicacy has a rich aroma, impresses with slight sourness and is remembered for a long time by its aftertaste. For this jam, it is better to take oranges without peel.
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Spice lovers can add cinnamon to the jam. However, do not add too much spice, otherwise the dish will lose its unusual exoticism.
Peculiarities . If you are a big fan of orange juice, then from time to time you come across pulp that is constantly thrown into the trash. However, do not rush to mercilessly deal with the remains of citrus. You can make very tasty jam from the cake.
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Peculiarities . The combination of oranges and tangerines will allow you to remember even on an ordinary day New Year's holidays. This confiture has a rich taste and will easily protect against colds.
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Peculiarities . The unusual combination of citrus fruits with young carrots allows you to get aromatic jam. The dish will amaze you with its rich orange hue and summer taste.
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Peculiarities . This jam has a zest that gives the dish chokeberry. It gives the confiture not only color, but also a slight tartness.
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Peculiarities . Quince contains many vitamins and microelements, so it is very beneficial for the body. Plus, it goes great with oranges. You will see this for yourself if you prepare this aromatic delicacy.
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Peculiarities . Honey melon can be the basis for jam. And tropical citrus - orange - will add exotic notes to the dish.
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Peculiarities . Feijoa contains many substances beneficial to humans. But it is better to keep them fresh. That is why jam from oranges and exotic berries is prepared without cooking.
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Peculiarities . For jam, choose bright orange, sweet pumpkin. It is she who is able to harmoniously complement the light sourness of orange. This confiture is sometimes prepared in pieces. If desired, jam from oranges, dried apricots and pumpkin can be passed through a meat grinder. In this case, you will get a homogeneous jam.
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Peculiarities . Physalis is commonly used for decoration ready meals. And only a few know that you can make aromatic and very healthy jam from unusual fruits.
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Never throw away the zest, even if the orange jam recipe does not involve using the peel. Remember one secret. If you take the zest and grind it in a meat grinder, and then add it to the jam, the preparation will acquire an incredible orange aroma. At the same time, even a true gourmet will not be able to taste the zest itself.
Many people associate the amazing aroma and taste of tangerines with the New Year, frosty evenings of the winter holidays, fairy tales and good mood. Sometimes I wish I could bring back these memories. What if you turn this fruit into golden amber jam? Then the spirit of childhood and holiday will always be at your fingertips.
The main value of tangerines, like all citrus fruits, is their high content of vitamin C. They differ from lemons and oranges in their less pronounced sourness and somewhat loose peel structure, which makes peeling the fruit much easier. In addition, weight watchers will note the low calorie content of the product.
Not only the pulp is valuable for jam: tangerines are almost always boiled with the peel on. Therefore, do not forget to wash the fruit thoroughly before cooking.
Pay attention! Some sellers coat tangerines with a thin layer of wax for better preservation. Therefore, try to wash fruits with a hard sponge or brush with soap. At the end of this “bath procedure”, rinse the tangerines well or pour boiling water over them.
For jam you can use not only the pulp, but also the peel of tangerines
It makes sense to learn to distinguish tangerines by where they grow. Previously, we sold mainly Abkhazian and Georgian varieties. But now, at almost any time of the year, you can find fruits from Turkey, Spain, and Israel in stores.
The climate and soil characteristics in each region give tangerines certain properties:
To make jam, you can use everything except the seeds, which, however, should not be thrown away. From these you can grow several beautiful tangerine trees in your apartment.
First of all, these are, of course, tangerines. Choose them responsibly. The fruits should be even, smooth, preferably the same size. Crumpled, rotten fruits should not be used at all.
Many housewives who know a lot about tangerine jam insist that it is better to take small, slightly unripe fruits that retain their shape when cooked. Large, overripe fruits will not require a large amount of sugar, but they are only suitable for jam or preserves, in which the shape of tangerines or slices is not important.
Have no doubt, you can make excellent jam from any tangerines.
In addition to tangerines, you will need water and sugar - the main components of any jam. The standard proportions are as follows: for 1 kg of tangerines, 0.5 liters of water and 1 kg of sugar. But in some recipes we deviate from these indicators in order to achieve special taste and consistency.
Well, what about without additional ingredients? No dessert is complete without spices. You can add cinnamon, vanilla, star anise, aromatic herbs to the jam, and also combine tangerines with other fruits and even vegetables, such as pumpkin. Believe me, it will turn out very tasty!
We offer you several options for making tangerine jam.
Tangerine jam will be a real decoration of the dessert table
You know that citrus fruits go great with spices, right? We suggest you prepare a dessert from tangerine slices, adding cinnamon, star anise, vanilla and even a little cognac. Sweetness, tartness and subtle aroma - this is what will fill your evening when you open a jar of this jam!
You will need:
Remove skins and seeds from tangerines
Cover the slices with sugar and put on fire
Cook tangerine slices to your desired consistency
You can determine readiness by scooping just a little jam into a teaspoon and dropping it onto a cold saucer. If the dessert is ready, the drop will remain round, dense and will not spread.
The jam is ready if a drop does not spread over the saucer
For this jam, choose smaller tangerines. If you only have large fruits on hand, you will have to cut them in half across the slices. Make sure that each fruit is elastic, without signs of spoilage or bruises on the peel.
So, you will need:
Pour water over tangerines and leave overnight to remove bitterness.
Pierce the tangerines with a toothpick in several places.
Prepare syrup by combining and stirring sugar and water
Boil the syrup and cook for 2 minutes
Tangerines should be thoroughly soaked in syrup so that the peel becomes soft and translucent
Jam from whole tangerines can be made without the peel. In this case, it is better to take slightly unripe fruits - they should be denser than in the previous recipe so as not to boil over. The remaining products for dessert are in the same quantities.
Whole tangerines without peel are also great for jam.
There is no need to throw away the tangerine peels; we will need them for the next recipe.
If all the tangerines were safely eaten by your family and guests and you didn’t hide a few for jam, don’t worry. They probably haven’t had time to throw away the peel yet. The peels are perfect for making jam.
Don't throw away tangerine peels - they make great jam
First of all, do not forget that the peel must be clean. In addition, the peels of all citrus fruits are naturally bitter, so they need to be soaked in cold water. This will take at least 10 hours. In this case, it is necessary to change the water three times.
There is another way to remove the bitter taste: place the chopped peels in cold water for 10 minutes, then drain the liquid through a colander, add 1 liter of fresh water, 1.5 tsp. salt and simmer over low heat for an hour. After this, let the peel cool.
Tangerine peels need to be soaked in water to remove the bitterness.
Now you can proceed directly to preparing the jam. You will need:
Cut the rinds smaller so they cook better in the syrup.
Prepare syrup from water and sugar
Cook the crusts in the syrup for 2 hours over low heat, stirring constantly
Remember to stir the jam constantly to prevent it from burning, because at this stage there will be too little moisture left in it.
Add citric acid and cook a little more, stirring constantly
Ready jam can be placed in jars
By the way, you can give tangerine peels in jam a very original curlicue look.
Well, where would we be without our faithful assistant - the multicooker? Leave all the worries about making the jam to her.
The multicooker will prepare tangerine jam quickly and without hassle
You will be required:
Modern bread machines not only bake bread, as the name might suggest. Be sure to see if your model has a “Jam” or “Jam” mode.
In order for your bread maker to prepare jam for you, it must have a “Jam” or “Jam” mode.
In addition, you will need a blender.
This recipe is good if you have not the best tangerines: beaten, with dents or slightly rotten on the sides.
You will need:
If you wish, you can add 30 g of cognac, a little ginger, cinnamon or other spices to taste. You don't need water in this recipe: tangerines have enough own juice for such jam.
Thoroughly peel the tangerines and remove any white fibers.
Puree the tangerines, pour it into the bread maker bucket and add additional ingredients
The bread maker will do an excellent job of making aromatic amber tangerine jam
Tangerines can be combined with other citrus fruits, such as oranges.
The combination of tangerines and oranges gives the jam a unique taste
For this jam you need the following ingredients:
Ingredients:
Peel the tangerines and cut them into slices
Peel and grate the apples
Cook the apples until they are very soft
Grind the apples in a blender or through a sieve
Add to applesauce remaining ingredients
Roll the finished jam into jars or serve
This jam has an exceptional lemon-tangerine taste. Pumpkin here is a useful “cheat”, so to speak, for quantity.
Add lemon and spices to tangerine-pumpkin jam to get exquisite taste and aroma
Ingredients:
It is better to take thick-skinned lemons so that the jam does not turn out too sour. If you only have thin-skinned fruits on hand, reduce the quantity to 2 pieces.
Try to choose a pumpkin with green skin. These fruits have a delicate aroma: when cut, they smell like melon.
Finely chop the melon pulp
