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Ingredients
- 1 c. thinly sliced mandarin peel
- 1 c. water
- 1 c. sugar
Method
- Over low heat, simmer water, sugar and mandarin peel.
- Cook until sugar is dissolved, mixture is slightly thickened and mandarin peel is limp and vivid orange.
- Cool, store in a covered container in the refrigerator.
- This syrup will keep for up to 6 months and is a great topping for ice cream or pound cake and makes a dramatic garnish for pork, poultry and fish.