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1
Remove all the peel from the tangerines, ensuring which all pith is removed.
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2
With a very sharp knife cut the peel into very thin strips.
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3
Place the peel in a sauce-pan with 50ml/2floz of the water and cook for about 5-6 min till softened.
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4
Place the remaining water and the sugar into a heavy based sauce-pan.
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5
Boil till the mix starts to thicken then dip the tangerines in the syrup.
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6
The syrup should be thick sufficient to coat the tangerines.
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7
Allow them to cook for 2-3 min till warmed through.
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8
Remove the tangerines from the syrup and place them on a serving plate.
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9
Place the blanched peel into the remaining syrup and cook till the syrup is reduced and thickened.
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10
Pour the peel over the oranges and allow to cold before serving.
