Mandarin

Preparation info

  • Difficulty

    Easy

Appears in

Origin

By Ben Shewry

Published 2012

  • About

Ingredients

  • 100 ml ( fl oz) freshly squeezed and strained mandarin juice
  • 100 g ( oz) caster (superfine) sugar
  • 8 mandarin segments, membranes removed and left whole

Method

Bring the juice and sugar to the boil in a small saucepan. Simmer for 2 minutes, then remove from the heat and cool.

Place the mandarin segments and mandarin syrup in a vacuum pouch and vacuum-pack on 100 per cent for 40 seconds in a chamber vacuum sealer*. Alternatively, combine the segments and syrup in a bowl and leave to infuse for 2 hours in the refrigerator.

When ready to serve, drain the mandarin segments and break into small pieces.