Growing up in Singapore and during the Chinese New Year time my late granny and late mom will be so busy making nyonya kuih (cakes), savory meat dishes and other traditional dishes to usher the New Year and this was one of them.
This finished tangerine has a very tangy and pickle taste and also bitter and sour too. It is also one of my favorite snacks/sweets. Well, I did make this sweet about 5-6 years ago while my mom was still living. I did not document this dish at that time as I was busy listening to her instructions and now, I am recalling what she had taught me. I like them and I hope you do too.
1½ pounds fresh mini tangerine
1 cup rock sugar (available from Asian stores)
1 cup raw sugar
1 teaspoon fine salt
1 cup confectionery sugar
5 tablespoons room temperature water
Combine salt and water in a mixing bowl. Add fresh mini tangerines and soak for 15 minutes. Remove from water and wipe them dry with kitchen paper towels. Use a sharp knife slits without cutting through the top of the whole tangerine. Transfer the tangerines onto a container with lid. Sprinkle the raw sugar all over the mini tangerines. Cover and chill in the refrigerator overnight.
Remove the sugared tangerines from the refrigerator and you might notice some of the sugar dissolved, it is alright. Set aside.
Meanwhile, heat a pot with some water and rock sugar over medium heat and simmer until the rock sugar dissolve. Place the sugared tangerines into the rock sugar mixture in single row and simmer for 35-45 minutes. Simmer until the rock sugar mixture reduces. When the liquid becomes thicken and the mini tangerines are soft and tender, it is cooked. Heat off and set aside to cool down completely. Remove from pot and coat the sugared mini tangerines with some confectionery sugar and air out for at least six hours.