Preparation info

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Appears in


By Ben Shewry

Published 2012

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


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.