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Jelly "New Year Tangerine" Recipe
Mandarin is probably the most important attribute of the New year. I dare to assume that with approach of a magic holiday this fruit is in each house. I suggest for diversity to cook a wonderful dessert that will not leave indifferent neither adults nor children.
Cook Time 30 minutes
Servings
Ingredients
Cook Time 30 minutes
Servings
Ingredients
Instructions
  1. Orange and tangerine wash, cut and squeeze the juice. Peel from the orange to throw, and from tangerines folded into a plate, fill with sugar and mash well to stand out the juice. I was making this a mash-up.
    Orange and tangerine wash, cut and squeeze the juice. Peel from the orange to throw, and from tangerines folded into a plate, fill with sugar and mash well to stand out the juice. I was making this a mash-up.
  2. Soak the gelatin in cold water. Adjust the amount according to the number of the resulting juice (I got 250 grams). Tangerine skins throw, and the resulting flavored sugar syrup add to the juice. All pour into a saucepan, put on fire, pour a little saffron and heat, do not BOIL.
    Soak the gelatin in cold water. Adjust the amount according to the number of the resulting juice (I got 250 grams). Tangerine skins throw, and the resulting flavored sugar syrup add to the juice. All pour into a saucepan, put on fire, pour a little saffron and heat, do not BOIL.
  3. Gelatin squeeze and add to the hot juice, mix thoroughly until dissolved.
    Gelatin squeeze and add to the hot juice, mix thoroughly until dissolved.
  4. Pour into cups, allow to cool and remove until completely solidified in the refrigerator.
    Pour into cups, allow to cool and remove until completely solidified in the refrigerator.
  5. I had jelly all night. Before serving, decorate it with saffron threads, or you can and cinnamon or grated chocolate - and serve.
    I had jelly all night.
Before serving, decorate it with saffron threads, or you can and cinnamon or grated chocolate - and serve.

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