Mandarins In Orange And Caramel Syrup Recipe

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  • 150g caster sugar
  • 75ml fresh orange juice
  • 12 whole, peeled mandarins or satsumas, all pith removed


  • 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.

Top Tip

They will keep for 3 days in the fridge.

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