Sastojci: 2 kg mandarina, 800 g šećera, 200 g kruški (ili dunja), 2 limuna, 1 L vode, 3 kasicice + ½ kasicice sode bikarbone + voda.
Priprema:
1. Operite mandarine. U ciniju sipati vodu i dodati sodu bikarbonu. Promesati da se otopi. Staviti mandarine. Poklopiti tanjirem. Ostaviti 30 minuta. Isprati pod tekucom vodom. Obrisati mandarine.
Ponoviti isto sa limunom, s tim sto u ciniju dodajte ½ kasicice sode bikarbone.
2. Oljuslite mandarine.
Složite što više korica jednu na drugu i nožem iseckajte na male trake. Izvadite kostice, ako ih ima. Raspolovite mandarine i uklonite belu opnu u sredini. Iseci na 2 ili 3 dela.
3. Stavite kostice u casu i prelijte vodom. Ostavite preko noci u frizideru.
4. Iseckane korice i pulpu mandarina stavite u serpu. Sipajte vodu.
Ako mandarina nema kostice, koristite kruske ili dunje (kruske i dunje sadrza pektin koji je potreban za zgusnjavanje marmelade).
5. Oljustiti koru limuna, ali bez belog dela.
6. U blenderu sameljite kruške i limunove.
7. Dodati u serpu sa mandarinama. Poklopiti.
8. Ostaviti da stoji 8 sati ili preko noci.
9. Sutradan kostice mandarina zaviti u gazu i dodati u serpu. Takodje sipati i vodu u kojoj su bile kostice.
10. Kuvati voce na srednje niskoj temperaturi (3) oko 1 sat.
11. Dodati secer, mesajuci kuvajte 45 minuta (zavisno koliko voce ima soka) dok sok ne ispari.
Pazite da ne zagori.
Pulpa ce biti dobro raspadnuta, ali još uvijek je malo vodenasta; kasnije ce se želirati.
12. Zadnjih 20 do 30 minuta kuvanja, sterilisite tegle.
13. Vruću marmeladu sipati u vruće tegle.
Koristite muhinjsku rukavicu ili krpu da izvadite jednu po jednu iz rerne.
14. Zatvorite poklopcem. Okrenite tegle da stoje na poklopcu. Ostavite 30 minuta. Zatim okrenite kako inace stoje.
Marmelada od mandarina se odlicno slaze sa sledecim vrstama sireva:
1. Svezi i kremasti sirevi.
Rikota sir, maskarpone sir i mladi kozji sir. Njihova blaga tekstura balansira kiselost i citrusnu aromu.
2. Ostrji sirevi sa plesnima.
Rokfor sir (francuski ovcji sir), gorgonzola sir (italijanski sir od kravljeg mleka) i stilton sir (engleski plavi sir od kravljeg mleka). Jaka slanost i intenzivna nota ovih sireva prave odlican kontrast sa slatkocom marmelade.
3. Polutvrdi i tvrdi sirevi.
Bri sir (francuski sir od kravljeg mleka), kamamber sir (francuski sir od kravljeg mleka), zreli kackavalj ili parmezan sir (italijanski sir od kravljeg mleka). Slani i orasasti tonovi tvrdih sireva lepo dopunjuju osvezavajuce citrusne note.
Marmelada od mandarina se odlicno slaze sa sledecim poslasticama:
1. Peciva i testo.
Kroasani, prhko testo tart podloge, brios i domace krofne.
2. Kremasti dezerti.
Cizkejk - kolac od sira, pana kota, puding od vanile ili pirinac na mleku.
3. Torte i kolaci.
Biskviti sa bademom ili biskviti sa lesnikom, rolati sa filom od slatke pavlake i vocni kolaci.
4. Jednostavni slatki obroci.
Americke palacinke, palacinke, galete, vafli i francuski tost (slatke przenice).
Azurirano: 01.10.2026.
Ingredients: 2 kg of tangerines, 800 g of granulated sugar, 200 g of pears (or quince), 2 lemons, 1 L of water, 3 teaspoons + ½ teaspoon of baking soda + water.
Preparation:
1. Wash the tangerines. Pour water into the bowl and add baking soda. Stir to dissolve. Put in tangerines. Cover with a plate. Leave for 30 minutes. Rinse under running water. Wipe the tangerines.
Repeat the same with the lemon, adding ½ teaspoon of baking soda to the bowl.
2. Peel the tangerines.
Stack as many peels as possible on top of each other and cut them into small strips with a knife. Remove the bones, if any. Cut the tangerines in half and remove the white membrane in the middle. Cut into 2 or 3 parts.
3. Place the bones in a cup and pour water over them. Leave overnight in the refrigerator.
4. Put the chopped mandarin peel and pulp in a bowl. Pour water.
If the tangerine is stoneless, use pears or quinces (pears and quinces contain pectin, which is needed to thicken the marmalade).
5. Peel the lemon peel, but without the white part.
6. Grind pears and lemons in a blender.
7. Add to the pot with tangerines. Cover.
8. Let it stand for 8 hours or overnight.
9. The next day, wrap the mandarin pits in cheesecloth and add them to the pot. Also pour the water in which the bones were.
10. Cook the fruit at a medium-low temperature (3) for about 1 hour.
11. Add sugar, cook while stirring for 45 minutes (depending on how much juice the fruit has) until the juice evaporates.
Be careful not to burn.
The pulp will be well decomposed, but still a little watery; later it will gel.
12. During the last 20 to 30 minutes of cooking, sterilize the jars.
13. Pour hot marmalade into hot jars.
Use a mitt or dish towel to remove one at a time from the oven.
14. Close with a lid. Turn the jars so they are on the lids. Leave for 30 minutes. Then turn them the way they are otherwise.
Tangerines marmalade goes well with the following types of cheese:
1. Fresh and creamy cheeses.
Ricotta cheese, mascarpone cheese and young goat cheese. Their mild texture balances acidity and citrus aroma.
2. Sharp cheeses with molds.
Roquefort cheese (French sheep's milk cheese), Gorgonzola cheese (Italian cow’s milk cheese) and Stilton cheese (English cow’s milk blue cheese). The strong saltiness and intense notes of these cheeses create an excellent contrast with the sweetness of the marmalade.
3. Semi-hard and hard cheeses.
Brie cheese (French cow's milk cheese), Camembert cheese (French cow’s milk cheese), mature cheese or Parmesan cheese (Italian cow's milk cheese). Salty and nutty tones of hard cheeses nicely complement the refreshing citrus notes.
Tangerines marmalade goes well with the following delicacies:
1. Pastries and dough.
Croissants, shortcrust pastry tart bases, brioche and homemade doughnuts.
2. Creamy desserts.
Cheesecake - cake with cheese, panna cotta, vanilla pudding or rice with milk.
3. Cakes and pastries.
Biscuit dough - sponge cake with almonds or biscuit dough - sponge cake with hazelnuts, roll cakes with sweet cream filling and fruit cakes.
4. Simple sweet meals.
American pancakes, crepes, Balkan galettes, waffles and French toast.
Updated: 10/01/2026
No comments:
Post a Comment