- 8-12 tangerines
- 150g (5oz) caster sugar
- 5cm (2in) cinnamon stick
- 3-4 star anise
- 2 tbsp Grand Marnier, optional
- Clotted cream, to serve
This recipe also works well using clementines, or satsumas, instead of the tangerines. We used tangerines because they were a brighter orange colour after cooking.
- Cut the top and bottom off the tangerines, then cut away the skin from the sides, removing the membrane, to leave the fruit’s flesh exposed.
- Pour 4 tbsp water into a pan and add the sugar. Place the pan over a low heat and stir until the sugar dissolves. Use a damp pastry brush to wash down any sugar crystals on the sides of the pan. Increase the heat and cook until the sugar turns a light golden colour. Remove the pan from the heat and carefully pour in 150ml (¼ pint) boiling water, taking care in case any of the hot sugar splatters out of the pan. Place the pan over a low heat and stir until the caramel dissolves. Add the cinnamon stick and star anise to the pan and simmer for 2-3 mins.
- Add the fruits to the pan and simmer gently for about 5 mins, turning them if they’re not covered by the syrup.
- Remove the pan from the heat and transfer the contents into a bowl. When cold, stir in the Grand Marnier, if using, and keep chilled in the fridge for up to 4 days. Allow the fruits to come to room temperature before serving with a dollop of clotted cream.
Nutritional information per portion
- Calories 130(kcal)
- Fat 0.0g
- Saturates 0.0g
This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.