We all love tangerines, right? Tangerines or mandarin oranges, are a tasty and refreshing citrus fruit packed with many nutritious compounds, including flavonoids, vitamin C, vitamin A, folate and potassium. These healthful components contribute to the health of all parts of the body, from cell DNA to the bones and heart. Tangerines are comparable to oranges, but pack even more vitamin A and iron, and slightly less vitamin C. As in oranges, Tangerines are valuable sources of flavonoid anti-oxidants like naringenin, naringin, hesperetin, vitamin A, carotenes, xanthins and luteins; in fact, several times higher than in the oranges. But, what about tangerine peels? A delicious addition to winter meals, tangerine peels chase away mucus and ward off colds and flu with its antibacterial, antifungal and antiviral properties. Most people throw away this part of their orange eating experience because they just aren’t aware of how beneficial the orange peels are.
Ladies and gentlemen, let’s all agree on one thing – there is something satisfying and, well, just plain fun about making candy at home. Recipes for candied citrus peel vary as widely as the range of the human palate. Get your hands on some citrus peel. The following steps apply to any type of citrus, so pick your favorite – lemons, limes, oranges, tangerines, grapefruit, and so forth. If you eat oranges or another kind of citrus regularly, you can save the peels in a container in the fridge over the course of a week. Why – well, that’s easy to answer! Because citrus peels are loaded with vitamin C and pectin. Pectin, which is also abundant in apples, is a carbohydrate that feeds the beneficial bacterial in your gastrointestinal tract.
You will need the following ingredients:
- 500-600 g tangerine peel
- 300 – 400 ml of water
- 1 teaspoon salt
- 350g sugar
- 350 ml water
- Sugar for rolling
First, you need to boil the tangerine peel. Boiling removes bitterness but also some of the flavor. Since much of the bitterness resides in the pith, you can remove the pith as well. Cover the peel with cold water, add 1 tsp. of salt and bring just to a boil, then drain. After that, you need to cook the peel in sugar syrup. Add 350 gr of sugar into 400 ml of water and bring the water and sugar mixture to a boil until the sugar has dissolved before reducing to a bare simmer and adding the peel. Cook the peel until it just beings to turn translucent, which can take as little as 30 minutes to as long as an hour. And now, you can toss the tangerine peel in granulated sugar. Use two forks to toss the peel and avoid a sticky mess.