Poached tangerines Recipe

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20 min


15 min

Nutrition per portion

Calories 130 kCal 7%

A really simple-to-make dessert that’s perfect for Christmas – juicy tangerines in a sweet and spicy syrup with a hint of Grand Marnier, if you fancy it. Delicious!


  • 8-12 tangerines
  • 150g (5oz) caster sugar
  • 5cm (2in) cinnamon stick
  • 3-4 star anise
  • 2 tbsp Grand Marnier, optional
  • Clotted cream, to serve


  • 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.

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Top Tip

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.