Mandarin

• 100 ml (3½ fl oz) freshly squeezed and strained mandarin juice
• 100 g (3½

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