Refreshing Tangerine Citrus Preserve (Cheonggyul-cheong)
Refreshing Tangerine Citrus Preserve (Cheonggyul-cheong)
How to Make a Delicious Tangerine Citrus Preserve Using Seasonal Green Tangerines
I made this tangerine citrus preserve using green tangerines that are only available for a short time this season. Their sour and fragrant aroma naturally lifts your spirits. It’s also incredibly delicious when made into a refreshing tangerine ade. Enjoy the zesty flavor!
Main Ingredients- 2kg Green Tangerines
- 1kg Xylose Sugar
For Washing Tangerines- 2 Tbsp Baking Soda
- 2 Tbsp Vinegar
- 2 Tbsp Baking Soda
- 2 Tbsp Vinegar
Cooking Instructions
Step 1
These are pesticide-free green tangerines I pre-ordered in July. After letting them sit at room temperature for half a day, they’ve already started to ripen. Upon receiving them, either refrigerate them immediately or proceed to make the preserve. Ripening reduces their sourness.
Step 2
Prepare for washing. Place the green tangerines in a bowl, add 2 tablespoons of baking soda and 2 tablespoons of vinegar, and let them soak for 10 minutes. This will effectively remove any surface impurities.
Step 3
After 10 minutes, rinse the green tangerines thoroughly under running water. Once rinsed, place them in a colander to allow excess water to drain naturally.
Step 4
Use paper towels to completely pat dry the surface of the green tangerines. Ensuring they are thoroughly dry is crucial to prevent them from becoming mushy and to extend their shelf life.
Step 5
The stem and blossom ends of the tangerines can sometimes impart a bitter taste. Carefully trim off these ends with a knife.
Step 6
Slice the green tangerines into thin rounds, about 2mm thick. Slicing them too thickly will prevent the juices from extracting well, while slicing them too thinly can make the final preserve look messy or lose its form. Aim for a consistent, moderate thickness.
Step 7
In a large bowl, combine the sliced green tangerines. Take the trimmed ends you removed earlier and squeeze them firmly over the bowl to extract as much juice as possible. Surprisingly, these ends yield a good amount of juice, so don’t discard them – make sure to use them!
Step 8
For a beautiful color, I’ve chosen to use xylose sugar. Add 1kg of xylose sugar to the bowl with the sliced tangerines and juice. Gently mix everything together until well combined.
Step 9
Carefully transfer the tangerine and sugar mixture into a sterilized glass jar. Let it sit at room temperature for one day, then refrigerate. After about a week of chilling, it will be ready to enjoy.
Step 10
Here’s the finished tangerine citrus preserve, complete with a label. Adding a label makes it look much neater and more thoughtful, especially if it’s for a gift.
Step 11
Opening the lid releases a burst of fresh, tangy tangerine aroma. The preserve has steeped beautifully over the week.
Step 12
To make a refreshing tangerine ade, simply fill a glass with a generous amount of the preserve, then top it off with sparkling water for a bubbly delight. It’s also delicious mixed with milk for a tangerine yogurt drink, or with hot water for a warming tangerine tea.
Step 13
Green tangerines are packed with Vitamin C, about 10 times more than lemons, making them excellent for combating fatigue. Their unique sourness is different from lemons; it’s less intensely tart, so even those who are sensitive to very sour flavors can enjoy them without issue. ^^
