Candied tangerines are sweet, chewy and perfect for decorating desserts or drinks. I used Ojai Pixie Tangerines as they are currently in season, but you can use oranges or lemons using the same method.
To make candied citrus, all you need to do is make simple syrup using 1 part sugar to 1 part water, simmer citrus in syrup and let dry overnight.
The leftover simple syrup is great for cocktails / beverages. If you need to adjust the amount of simple syrup, just use 1:1 ratio of water to sugar.
The candied slices and simple syrup can be stored up to 2 weeks in an airtight container in the refrigerator.
Candied Tangerines
Ingredients
1 1/2 cups water
1 1/2 cups sugar
2-3 tangerines, sliced
Directions
In a large skillet, add water and sugar and boil until the sugar is dissolved. Add in the tangerine slices in a single layer. Reduce heat and simmer for about 40 minutes, turning over occasionally.
Transfer tangerines to a wire rack or parchment paper lined baking sheet. Dry overnight at room temperature.
Once cooled, transfer the simple syrup into a container and place in the refrigerator until ready to use.
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