Tangerines in syrup
10 servings
240 minutes
Mandarins in syrup are an exquisite dessert from European cuisine that combines the delicate sweetness of citrus with the depth of aromatic spices. This recipe likely originates from traditional winter treats where fruits were preserved with sugar and spices. During preparation, mandarins are infused with a spicy bouquet of cinnamon, star anise, and cardamom, transforming into a juicy delicacy. Their flavor is rich and warm with subtle notes of Eastern spices. They can be served as a standalone dessert that pairs wonderfully with a cup of fragrant tea or become part of complex desserts—such as being added to pastries, ice cream, or creamy sweets. This syrupy masterpiece not only delights the palate but also fills the home with warmth and celebration, making every meal a little more magical.
1
Prepare all the ingredients.
2
Poke the mandarins in several places all over the surface with a toothpick, but not too often so the skin doesn't tear during cooking.
3
In a pot, combine sugar and water and heat until the sugar dissolves.
- Sugar: 1.2 kg
- Water: 1 l
4
Place the mandarins in syrup, add a cinnamon stick, star anise, and cardamom (it's better to put the spices in a cheesecloth bag for easier removal). Bring to a boil and simmer on low heat for 15 minutes.
- Tangerines: 1 kg
- Cinnamon sticks: 1 piece
- Anise (star anise): 2 pieces
- Cardamom pods: 3 pieces
5
Remove the spices from the syrup and continue to cook the mandarins on low heat for 3 hours.
6
Sterilize jars and lids over steam for 20 minutes.
7
Transfer the mandarins to jars and pour syrup over them.
- Water: 1 l
8
Seal the jars, let them cool completely, and store in a dark, cool place.
9
Serve mandarins in syrup with tea or use as an ingredient for making various desserts.