We were lucky enough recently to score a huge amount of mandarins for a really good price and as my cordial supplies had been dwindling I decided to so a little experimenting. I couldn’t find a recipe that I really liked the look of so I used one of my recipes for Plum cordial and adapted it to the mandarin and the result was a delicious delicate flavoured syrup that works wonderfully as a mix with water but I could imagine would be exquisite as a part in a summer cocktail.
I’m always looking for new ways I can use up every part of the food I am using as I really hate food waste so we dehydrated the Mandarin peel which we can crumble and use in herbal Tea, Marinades, Spice rubs, stews or even as Kindling (who’d have thought!!)
And finally I made up a batch of mandarin Marmalade some to sell (If it makes it that far) and some for us and it is absolutely delicious not bitter at all like a orange marmalade can sometimes end up. It is sweet and once again carries that beautiful delicate mandarin flavour. YUM!!
1.5kg sugar 2 Litres water 1.5kg mandarin + 2 Tablespoons of Zest
- Place sugar and water into saucepan over low heat and stir until sugar has dissolved
- Add peeled fruit (Squish while adding) and Zest bring to boil and then simmer for 10 minutes
- Strain and bottle