Boil the peels from 2 mandarins along with the peels from another 2 mandarins you squeezed for juice.
Repeat this process twice, then drain the water.
Put the peels in a pot with carrot peels, weighing around 300 grams. Add 80 grams of mandarin juice, 90 grams of sugar, and 60 grams of water.
Cook for about 30 minutes, then blend the mixture roughly. Let it cool and blend it finely.
Serve it with pastries or on bread with butter for breakfast.