Spiced Sous Vide Tangerines | Recipe by sousvidetools.com

Spiced Sous Vide Tangerines

Spiced Sous Vide Tangerines Fruits
  • COOK TIME: 3 Hours
  • PREP TIME: 30 Minutes
  • SERVES: 4


  • 6 Tangerines
  • 1 Cinnamon Stick
  • 2 Star Anise
  • 6 Sage Leaves
  • 100g Castor Sugar
  • 50ml Whisky
  • 75ml Water



  1. Preheat your water bath to 68 degrees
  2. Peel and segment the tangerines
  3. With a small knife, clean off all the white pith
  4. In a pan dissolve the sugar, whisky and water. Add the cinnamon stick, star anise and sage to make an infused syrup. Leave to cool
  5. Place the tangerine segments in a pouch, along with the cooled syrup and vac-seal. If you have an external vacuum sealer either seal using a zip-lock bag instead or freeze the syrup in an ice cube tray and add to your bag before vacuum sealing with your external sealer
  6. Put the pouch into your water bath for 3 hours
  7. Keep checking the bath to make sure the water is covering the pouch
  8. Remove the tangerine segments and serve
  9. You can place the pouch in ice water until cold and keep in the fridge for up to three days

Chef’s Tip –

For a sweeter version, you can poach the fruit in orange juice and thyme.

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