Mandarins in mulled cherry juice
The regal appearance of this dish at the Christmas table will certainly make a big impact and a refreshing change after the more traditional puddings at this time of the year.
12 mandarins, left whole
1.2 litres cherry juice
2 sticks of cinnamon, 8cm in length
4 tsp brown sugar
½ tsp arrowroot
the mandarins and remove as much of the pith as possible.
- Empty the cherry juice into a pan with the cloves, cinnamon and sugar. Gently
heat up but be careful not to boil. Place the whole peeled mandarins into the pan for 1 minute. Remove and put
into a serving bowl.
- Mix the arrowroot with a small amount of water to form a paste.
- Add the arrowroot mix to the hot juice, mix until this thickens.
- Remove from the heat and pour over the mandarins.