By
Jane Curran
published
Method
Put the sugar in a saucepan with 75ml warm water. Stir gently until the sugar has dissolved then allow it to bubble until you have a golden caramel. Add the orange juice – stand back as it will splutter and spit! Then stir gently until smooth.
Put the mandarins in a large bowl and pour over the syrup. The trick to removing all the pith is to dunk the peeled mandarins into hot water for a few seconds. Allow to cool then cover and refrigerate.
Ingredients
- 150g caster sugar
- 75ml fresh orange juice
- 12 whole, peeled mandarins or satsumas, all pith removed
Top Tip for making Mandarins In Orange And Caramel Syrup
They will keep for 3 days in the fridge.
