Candied tangerine peels
Votes: 7
Time: 50 min.
Complexity: easily
Servings: 4 - 6
Complexity: easily
Servings: 4 - 6
A detailed recipe for a Greek dish with photos.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 450 g of tangerine peel (excluding the white part)
- 5 cups granulated sugar
- 1 cup of water
We recommend
Recipes with similar ingredients: tangerines, syrup
Cooking the dish according to the recipe:
- Place the tangerine peel, sugar, and water in a medium saucepan. Bring to a boil over high heat. Once the mixture comes to a boil, reduce the heat to medium and simmer for about 30 minutes.
- When the crusts are soft, remove the pan from the heat and let cool. Place in a jar and store.
Serve at room temperature with a glass of water (traditional) or with yogurt or ice cream.
Categories:
recipe / Desserts / Fruit desserts / / Greek cuisine / Cat Cora
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