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Easy
By Sat Bains
Published 2012
Cut the mandarins into 8 pieces each. Place in a pan and cover with the vinegar. Leave to macerate for 6 hours. Add the sugar. Bring to the boil. Pass through a chinoise and leave to cool. Store in airtight container until needed. This recipe will make more than you need, but if placed in an airtight container it will last for up to 2 years. Season
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