Best Brazilian Waxing In St Louis

marmelade and nougat SARDO

I prepared this delicious jam to "recover" the orange peel for the preparation dell'aranzada you see to be published soon!

I wanted to combine the oranges Tonara Sardinian nougat, a soft and delicious nougat made of honey only egg whites and almonds!

With this recipe I made 11 jars of 150 ml

Ingredients:

• 2 kg of oranges peeled
• 1.330 kg of sugar
• 1 tablespoon ground cinnamon
• 1 / 2 cup wishky
• 170 g nougat Sardinian

Method: Peel the oranges

from white skin and soak for 24 hours in cold water changing the water very often.

than 24 hours chopped oranges and pour the cinnamon with the sugar and whiskey in a pan with the bottom up.

Cook on low heat for about 1 hour 1 hour 30. Halfway through cooking the jam you can blend with an immersion blender! I shake partly in order to leave a few pieces of larger fruits.

In the meantime, prepare a product. Cut into strips and then into small cubes. Place them in freezer.

Once the jam is cooked (you always do the test plate vesando a teaspoon of jam on a saucer frozen) remove from the heat and allow to cool!

When the jam is warm add the nougat into small cubes and mix well.

jars (sterilized jars in the oven for 15 minutes at 200 g) and close the jars.

Place the jars in a large pot and submerge in cold water (5 cm above the cap).

Bring to a boil and Simmer for 20-30 minutes. Let cool in the water.

This jam will keep for 7 months!

Below the nutritional table by Francesca broach!