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.
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