Tangerine jam with cognac and cinnamon
10 servings
40 minutes
Mandarin jam with cognac and cinnamon is an exquisite dessert with the warm aroma of winter evenings. Its history begins in traditional Russian cuisine, where citrus fruits became popular due to their bright flavor and health benefits. Caramelized pieces of mandarin soaked in the sweetness of sugar and the spice of cinnamon create a rich bouquet of taste, while cognac adds noble notes. The slight spiciness of chili paste adds an unexpected zest, making the jam a perfect complement to hot tea or an exquisite filling for desserts. Its thick consistency and rich flavor make it a great treat for cozy family gatherings or a gift for connoisseurs of unusual gastronomic combinations.
1
Peel the mandarins from the skin and the white pith.
- Tangerines: 2 kg
2
Cut into wedges, slice each in half, and sprinkle with sugar.
- Sugar: 1 kg
3
Cut the lemon with the peel.
- Lemon: 1 piece
4
Put on fire until juice is released.
5
Add cognac and cinnamon, a quarter teaspoon of chili paste, and boil for 5-7 minutes.
- Cognac: 70 g
- Cinnamon: 1 piece
- Chili paste: to taste
6
Turn off and let cool completely. Then boil again for 5-7 minutes. Repeat this 4-5 times.
7
Everything – the jam is ready. Store in the refrigerator.