Decorating is made easy when cranberries and tangerines dress up a simply frosted cake. —Taste of Home Test Kitchen, Greendale, Wisconsin
VERIFIED BY Taste of Home Test Kitchen
- 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
Reviews forCandied Citrus
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Reviewed Jan. 12, 2013
"Delicious in taste and appearance, Plan to try with lemons for a lemon dessert. I dipped the slices in sugar for easier separation and storage"