Decorating is made easy when cranberries and tangerines dress up a simply frosted cake. —Taste of Home Test Kitchen, Greendale, Wisconsin
- 2-1/4 cups sugar
- 2 cups water
- 10 to 12 large tangerine or medium orange slices
- In a Dutch oven, combine sugar and water; bring to a boil. Add tangerine slices; reduce heat to medium. Cook until slices are translucent, about 20 minutes, turning occasionally. Reduce heat; simmer until slices are tender but still intact, about 10 minutes, turning occasionally.
- Using a slotted spoon or tongs, remove slices to a wire rack or parchment paper-lined baking pan. Let stand at room temperature overnight to dry. (Save syrup for another use.) If desired, cut slices in half; use to decorate a cake, pie or other dessert. Yield: 10 to 12 tangerine slices.
Originally published as Candied Citrus in Taste of Home October/November 2012, p84
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