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Ingredients
- 6 x Tangerines
- 350 ml Water
- 300 gm Castor sugar
- 2 Tbsp. Kirsch
Directions
- Remove all the peel from the tangerines, ensuring which all pith is removed. With a very sharp knife cut the peel into very thin strips.
- Place the peel in a sauce-pan with 50ml/2floz of the water and cook for about 5-6 min till softened. Place the remaining water and the sugar into a heavy based sauce-pan. Boil till the mix starts to thicken then dip the tangerines in the syrup. The syrup should be thick sufficient to coat the tangerines.
- Allow them to cook for 2-3 min till warmed through.
- Remove the tangerines from the syrup and place them on a serving plate.
- Place the blanched peel into the remaining syrup and cook till the syrup is reduced and thickened.
- Pour the peel over the oranges and allow to cold before serving.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1128g | |
| Calories 1470 | |
| Calories from Fat 15 | 1% |
| Total Fat 1.7g | 2% |
| Saturated Fat 0.24g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 26mg | 1% |
| Potassium 754mg | 22% |
| Total Carbs 358.83g | 96% |
| Dietary Fiber 8.1g | 27% |
| Sugars 341.34g | 228% |
| Protein 3.65g | 6% |
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