Candied Tangerines

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Appears in

The Complete Book of Home Preserving

The Complete Book of Home Preserving

By Mary Norwak

Published 1978

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  • 2 lb/1 kg very small tangerines
  • 2 lb/1 kg sugar
  • 2 pints/1 litre water


Soak the tangerines for 24 hours in cold water, changing the water several times. Make a syrup with the sugar and water and add the tangerines. Bring to the boil and boil for 10 minutes. Remove from heat, then bring to the boil again. Do this three more times, then pour fruit and syrup into a bowl and leave overnight. On the next day heat the syrup and fruit and boil for 1 minute. Drain the fruit and put into a bowl. Boil the syrup and pour over the fruit. Leave overnight. Repeat this process twice more until the tangerines are saturated and the syrup has been absorbed. Place tangerines on a rack covered with paper and dry in the sun or in an open oven, turning the fruit occasionally. When dry, store in a tin or wooden box.

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