Without requiring much dexterity, the mandarin’s thin and flexible skin easily rips away from the tender fruit. Each segment, filled with shiny vesicles, flood the mouth with delicate and sweet juices upon contact. A chalky, lingering perfume stain one’s fingertips– an aroma that represents the undercurrents of life that remain stoic in spite of the Winter and frigidness that accompanies the season.
Candied Mandarins
Ingredients
- 5 cups granulated sugar
- 5 cups water
- 1 lb mandarin ~7-8 medium-sized mandarins
- 2 large rosemary sprigs
- 1 cinnamon stick
Instructions
- In a large heavy-bottomed pot, add the granulated sugar, water, rosemary, and cinnamon. Place the pot over medium-low heat and frequently stir to help the sugar dissolve. Bring to a gentle simmer.
- Meanwhile, cut your mandarins into ¼” slices with a sharp knife.
- When the simple syrup simmers, add the sliced mandarin in a single layer, so as to not overcrowd the pot. Maintain the simple syrup at a gentle simmer until the mandarin slices candy, about 40 minutes to 1 hour. The mandarin is candied when the slices look translucent and shiny. Remove any buildup from the sides of the pot using a heat proof spatula as well.
- Repeat Step 3 until all of the mandarin slices are candied.
- Place the candied mandarin slices on a cooling rack set over parchment paper. Allow them to cool and set overnight. Store the candied mandarin in an airtight container. They should keep for a month.
- Store the leftover simple syrup in an airtight container and use within 2 weeks, such as in this Rosemary Hot Toddy.
Enjoy! <3
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