Natsumikan Peels Simmered with Sugar, Again/再び、夏みかんの皮の砂糖煮

Japanese Food
I simmered natsumikan peels with sugar again, after removing the bitterness by simmering in boiling water for 10 minutes first and then soaking in cold water, with several changes of water.

Again, I used much less sugar (about 200 g) for peels from two natsumikan than a common recipe calls for.
今回も、夏みかん二個の皮に対して、通常のレシピよりずっと少ない量の砂糖(約200 g)を使いました。

Although I’m on a diet, I had one slice with one of the “truffles” I made yesterday.

The peels are mostly consumed by my son, while the marmalade is mostly consumed by my wife.


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