Freezing tangerines is a simple yet effective way to preserve their bright, citrusy flavor for later use. By starting with fresh, clean tangerines and carefully peeling and segmenting them, you ensure that each piece maintains its juicy sweetness even after freezing. Blanching is an optional step that can enhance the texture, but many prefer to skip it for a more straightforward process. Freezing the segments individually on a baking sheet prevents them from clumping together, making it easy to grab just the right amount when you need them
Ingredients:
- Fresh tangerines
Instructions:
- Prepare the Tangerines: Start by washing the tangerines thoroughly to remove any dirt or residue. Pat them dry with a clean towel.
- Peel and Segment: Carefully peel the tangerines, removing the skin and as much of the white pith as possible. Segment the tangerines by separating them into individual sections.
- Blanch (Optional): To preserve the tangerines’ texture and flavor, you can blanch them briefly. Bring a pot of water to a boil, and prepare a bowl of ice water. Dip the tangerine segments in the boiling water for about 30 seconds, then immediately transfer them to the ice water to stop the cooking process. Drain and pat dry.
- Arrange for Freezing: Spread the tangerine segments in a single layer on a baking sheet lined with parchment paper. Ensure that the segments are not touching each other to prevent them from sticking together.
- Freeze: Place the baking sheet in the freezer and freeze the tangerine segments until they are solid, which typically takes about 2-3 hours.
- Store: Once frozen, transfer the tangerine segments to a freezer-safe bag or airtight container. Label with the date and store in the freezer.
