Poached Mandarins

Most of us are not lucky enough to live where citrus grows locally.  And while eating close to the source is ideal, in this day and age not everything we consume will be from the corner farm.  Salt, pepper, olive oil, coffee, tea…we can make conscious decisions to support fair trade and organic for as much as we can, while still working towards finding local for those things which are available. So for me, citrus is a part of our winter and holiday experience, no matter our climate. I love that sharp blast of citrus as my fingers break the peel on these dark, gloomy days of winter. 

​Citrus in winter is like the sun - fleeting, delicious, and memorable. One way to balance our distance with citrus is to use everything. Waste nothing. When we find it in season in the winter, use it all, enjoy it all. We use the peels and candy them, make garland, and dry for tea blends. 

This recipe is simple to make, but quite a show stopper dessert. It is made in a spiced, fragrant syrup, but it isn't overly sweet. It is nice because it can be made ahead and stored in the fridge for a day or so before serving, so it is perfect for the holiday table. 

Poached Mandarins

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{wholly rooted}

Poached mandarins have a delicate flavour and add a great flair to the end of a holiday meal. This is simple to make, and tastes great. And don't forget to save the rind to make candied or dried citrus peel.

{ingredients}

• 4 mandarins, cuties, or tangelos

• 1 1/4 cups water

• 3/4 cup turbinado sugar or honey

• 2 cinnamon sticks

• 10 whole cloves

• 6 green cardamom pods

• 1 star anise

• 1 tsp rose or orange blossom water

• 1 tsp vanilla

• 2-3 slices of fresh ginger

First prep your citrus; gently cut off the ends, peel the citrus whole, and remove any extra pith.

Put your syrup ingredients in a sauce pot and bring to a boil. Lower heat and let simmer for 5 minutes.

Place your peeled whole tangelos/mandarins in the syrup and let simmer 5 more minutes. If they are not submerged because of the pot size, just turn fruit over frequently during the 5 minute simmer.

Take pot off heat and let cool, turning your fruit in the syrup as needed while it cools.

You can gently spoon your fruit into a large canning jar and pour all of the syrup and spices right over the top and store in your refrigerator until use. Or, you can serve immediately when still warm.

Eat the citrus in a dessert cup with some of the strained syrup drizzled over the top and a dollop of whipped cream or with some vanilla ice cream.

It is easy to keep this dairy-free by using coconut milk whipped cream/ice cream.

If you have extra syrup left use it drizzled over pound cake, on pancakes, or over any dessert.

Published December 7, 2015

​ Citrus is a winter treat, to be enjoyed on these dark winter days.  We boost our mood as well as our vitamins (A, B-6, C, folate), fiber, and minerals (potassium, calcium, iron).  By using the whole fruit, we don’t waste a thing, and get the most from these sunny, fragrant orbs. Yum.