Candied Tangerine Segments

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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 tangerines
  • 2 lb/1 kg sugar
  • 1 pint/500 ml water


Use tangerines which are not too ripe. Peel and remove all white filaments from the segments. Take out pips with a large darning needle. Put the segments on a piece of paper and leave overnight. Make a syrup with the sugar and water. Add the segments and boil for 7 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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