Tangy & Sweet Candied Tangerines
[Easy Tangerine Recipe] Perfectly Firm Candied Tangerine Jar
You can create delicious candied tangerines with this simple recipe. These perfectly firm candied tangerines require just tangerines, sugar, and water. All you need is a little patience for peeling and segmenting the tangerines. The classic ratio for canning is 2 parts water to 1 part sugar. However, in this recipe, we’ve reduced the sugar to make it more versatile for toppings like cakes. We’ve also opted for erythritol instead of sugar for a healthier option. If you intend to store them for a longer period, we recommend the 2:1 water to sugar ratio with ample sugar.
Candied Tangerine Ingredients- 6 fresh tangerines
- 300ml water
- 5 Tbsp erythritol or sugar
Cooking Instructions
Step 1
Start by thoroughly peeling all 6 fresh tangerines.
Step 2
Carefully separate the tangerine segments from each other. Be gentle to avoid breaking the delicate fruit pulp.
Step 3
Using scissors, trim off the thin membrane from the front of each tangerine segment. Repeat this process for all segments to ensure a clean finish.
Step 4
This step is crucial for making the tangerines easier to peel and removing the white pith, resulting in a smoother texture for your candied fruit. It helps the segments look more plump and appealing.
Step 5
Your carefully prepared tangerine segments are now ready to transform into delicious candied fruit. Their vibrant orange color is already enticing!
Step 6
Now, let’s make the syrup. In a pot, combine 300ml of water with 5 tablespoons of erythritol or sugar. (Feel free to increase the sugar amount if you prefer a sweeter taste.)
Step 7
Heat the pot over medium heat, stirring until the sugar (or erythritol) is completely dissolved. Once the mixture comes to a rolling boil, reduce the heat slightly and simmer for an additional 3 minutes to achieve the desired syrup consistency.
Step 8
Immediately pour the hot, freshly boiled syrup over the prepared tangerine segments in the bowl. Ensure the syrup covers all the segments for even infusion.
Step 9
Pouring the hot syrup helps preserve the freshness of the tangerines and allows the syrup to penetrate the fruit, enhancing its flavor and maintaining their firm, ‘bouncy’ texture.
Step 10
Cover the bowl tightly and let it sit at room temperature for one full day to allow the flavors to meld. For an even richer taste, refrigerate for another 1-2 days. For long-term storage, it’s best to transfer the candied tangerines into sterilized glass jars.
Step 11
Your perfectly ripened candied tangerine jar is now ready! Enjoy the delightful ‘pop’ of each segment, the balanced sweetness, and the refreshing citrus flavor that cleanses the palate. These are wonderful as a cake topping, a yogurt garnish, or simply enjoyed on their own.
