By Lyn Funnell
Mandarins can go off quickly. But if you preserve them, they’ll last for months!
It takes a while to do, but it’s well worth it!
BRANDIED MANDARIN SEGMENTS
Peel your Mandarins & gently pull them into segments, taking care not to split the skin. Place the segments in a large bowl.
Keep the peel in another bowl.
Put 1lb of sugar & 1litre of water in a saucepan.
Add 2 cloves & ½ tsp of ginger.
Bring to the boil. Boil rapidly for 5 minutes.
Add the mandarin segments.
Return to the boil. Simmer gently for up to an hour.
Lift out the segments with a slotted spoon and place them in clean sterilised jars.
Bring the syrup to the boil. Boil rapidly until it reaches a temperature of 113C/235F.
Cool to 75C/167F.
Half fill the jars with brandy and top up with the syrup.
Leave for 1 month before you eat them.
CANDIED CITRUS PEEL
With a pair of kitchen scissors, cut the peel into bite-sized pieces.
Discard any marked bits.
Put the peel in a saucepan. Cover with water & boil for 10 minutes.
Drain & cover with fresh water. Bring to the boil & simmer for 20 minutes.
Drain again, place in a bowl & cover with cold water. Leave it for 24 hours.
Drain it the next day.
Put 1lb of sugar & 1/4pt/6flozs in a saucepan. Bring to the boil, stirring to dissolve the sugar.
Add the peel, reduce the heat & simmer for approx 1 hour until the peel is soft & most of the syrup was been reduced.
Lift the peel with a slotted spoon & arrange it on a rack to dry.
Dry it in the oven after the heat has been turned off.
I finished it off in the top of the dishwasher when it had finished its cycle. It was the right temperature to dry it.
Place in a greaseproof-lined container & dust with sugar.
It improves with keeping.
You can also place them in a sterilised jar & cover with the syrup.
