Mandarin Orange Spice Recipe

Peel the mandarins, removing as much of the white pith as possible. Separate into segments and remove any seeds. Place the segments in a medium bowl and gently pat dry with paper towel to remove excess juice.

Reserve 1/2 cup of segments (about 2 mandarins) whole for garnish or texture, and roughly chop the remaining segments into 1/2-inch pieces.

If you need 1 cup fresh orange juice and don't have it pre-measured, juice additional mandarins or one navel orange until you have 1 cup. Stir in the mandarin zest and set aside.

Combine sugars and spices

In a medium nonstick skillet or saucepan over medium heat, add granulated sugar and light brown sugar. Stir for 30–45 seconds until they begin to melt and bloom (do not let them burn).

Add liquid and fruit

Carefully pour in the 1 cup orange juice and add the chopped mandarin pieces. The mixture will bubble vigorously; lower heat to medium-low.

Simmer gently

Stir in the ground cinnamon, cardamom, ginger, ground star anise, and salt. Let the mixture simmer gently, uncovered, for 8–10 minutes, stirring occasionally, until it thickens slightly and the mandarins become tender but still hold some shape.

Finish with butter and optional liqueur

Remove from heat and stir in the unsalted butter until melted and incorporated. If using, stir in the orange liqueur or dark rum. Taste and adjust seasoning—add a pinch more salt or 1/2 tsp sugar if needed.

If using whole reserved segments, fold them in gently now to add texture, or spoon the cooked mandarin-spice mixture into a serving bowl and top with the reserved segments.

Garnish with torn mint or cilantro leaves and sprinkle the toasted sliced almonds or pistachios over the top for crunch. Serve warm, at room temperature, or chilled depending on use.

Suggested uses: spoon over vanilla ice cream or Greek yogurt, serve alongside roasted pork or duck, use as a filling for tarts or thumbprint cookies, or enjoy as a spiced fruit compote with breakfast pastries.