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duminică, 27 ianuarie 2019

Retete de dulceata de portocale pe care trebuie sa le incerci 😊

Daca vrei sa te bucuri cat mai mult de aroma portocalelor si pe timpul verii, ti-am pregatit cateva retete de dulceata de portocale care, cu siguranta vor fi si pe placul tau.

Poti sa te bucuri de aroma lor pe o felie de paine prajita cu unt dimineata, pe o felie de crisp bread, poate fi adaugata in iaurt sau poti sa o consumi alaturi de o portie de inghetata de vanilie sau pancakes. Este delicata, aromata, cu un gust putin acrisor si va fi consumata cu placere atat de catre cei mici cat si de catre cei mari. 😊

Portocalele sunt o sursa excelenta de vitamina C, o portocala continand 115% din doza zilnica recomandat de vitamina C. In plus, contine si o multime de fitonutrienti, flavonoide, vitamina A, vitamina B9, calciu, fosfor si potasiu.


DULCEATA DE PORTOCALE CU SCORTISOARA


dulceata de portocale cu scortisoara
Sursa foto:Practicalselfreliance.com
Ingrediente:
  • 1.5 kg de portocale
  • 500 g de zahar (poti folosi si zahar brun sau zahar de cocos)
  • 1 baton de scortisoara
  1. Curata portocale, indepartand pe cat de mult posibil si pielita alba.
  2. Adauga-le apoi intr-un blender si mixeaza-le pana cand obtii un piure.
  3. Adauga apoi piure-ul intr-o cratita si adauga zaharul si scortisoara. Poti creste sau scadea cantitatea de zhar in functie de peferintele tale.
  4. Fierbe la foc mic aproximativ 20-30 de minute pana cand obtii consistemta dorita. Poti verifica inainte de a o lua de pe foc pe o farfurie rece. 
  5. Pune dulceata in borcane potrivite.
  6. Poate fi pastrata in fridiger sau poti steriliza (fierbe) borcanele 10 minute si apoi le poti pastra in camara.


DULCEATA DE PORTOCALE (CU TOT CU COAJA) CU ZEAMA DE LAMAIE

dulceata de portocale cu tot cu coaja cu zeama de lamaie
Sursa foto: Monpetitfour.com


Ingrediente:
  • 8 portocale mari
  • 500 g de zahar (poti folosi si zahar brun sau zahar de cocos)
  • ½ baton de vanilie, 1 lingurita de extract de vanilie sau 1 plic zahar vanilat Bourbon
  • sucul de la 1-2 lamai
  • poti adauga si putin praf de scortisoara
  1. Cu ajutorul unui peeler curata coaja de portocale, dupa ce aceasta a fost spalata foarte bine in prealabil.
  2. Cutata apoi portocalele, da la o parte coaja alba si taie fiecare felie in 2-3 bucati.
  3. Intr-o cratita, adauga coaja de portocala taiata julien. Adauga apa, atat cat sa o acopere si fierbe pentru aproximativ 10 minute. Scurge apa ramasa, adauga din nou apa si mai fierbe 10 minute.
  4. Scurge apa, adauaga alte 2 cani de apa, feliile de portocale, sucul de lamaie si zaharul.
  5. Fierbe pana da in clocot la foc mediu, apoi reduc flacara si mai fierbe aproximativ 40 de minute la foc mic, amestecand din cand in cand. 
  6. Inainte de a lua de pe foc, adauga un praf de scortisoara.
  7. Pectina din cojile de portocale ii va da consistenta dulcetei, iar fierberea lor in doua ape va elimina gustul amarui.
Acest gem de portocale poate fi pastrat la frigider sau sterilizat in cuptor pentru aproximativ 10 minute.


DULCEATA DE PORTOCALE ROSII (BLOOD ORANGE JAM)

Dulceata de portocale rosii
Sursa foto: Theviewfromgreatisland.com


Ingrediente:
  • 1.8 kg de portocale rosii
  • 500 g de zahar
  • sucul de la o lamaie
  • 2 pastai de vanilie
  1. Curata portocalele de coaja si de eventualii samburi.
  2. Adauga bucatile intr-un robot de bucatarie si mixeaza pana cand obtii un piure.
  3. Adauga compozitia intr-o cratita impreuna cu sucul de lamaie, zaharul si samburii de vanilie.
  4. Lasa la foc mediu pana da in clocot, apoi redu flacara si mai fierbe aproximativ 40 de minute.
  5. Pastreaza la frigider in borcane inchise ermetic sau sterilizeaza-le daca vrei sa o pastrezi pentru mai mult timp.

De retinut!

 - In ceea ce priveste cantitatea de zahar, poate fi ajustata in funtie de preferintele tale. Poti folosi si zahar brun sau zahar de cocos. 

- Potis a folosesti si extract de vanilie in locul pastaii de vanilie, insa acesta trebuie adaugat dupa ce ai luat dulceata de pe foc. 

 - Pentru un gust si o aroma aparte, mai poti adauga si extract de migdale.





















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