Chunky Tangerine Topping

Wowza! This recipe will brighten up a gloomy winter day- VERY easy to make and absolutely delicious! Tangerines are plentiful in the grocery stores right now and this is a great way to use them up! Use this tangerine topping for ice cream (SO YUMMY), pancakes/waffles, sponge cake and whatever else you wish. (My children love it on toast, and just a plain spoonful!) I also think it would be great mixed in with yogurt. It is a ‘no-cook’ method and the topping is stored in your freezer if you want it to keep it for more than three weeks, it probably won’t last that long in my home!

Ingredients:

4 cups of chopped tangerines- remove skin and pith

5 1/2 cups sugar

1 box of sure-jell

3/4 cup water

                                                                                                          Directions: (This was so simple)

1. Place chopped tangerines and sugar into a large bowl or pot. (You are not cooking this topping, this will go straight into your freezer afterwards)
2. Stir every few minutes for about ten minutes.
3. Place 3/4 of water and the box of sure-jell into a sauce pan on the stove and bring to a boil.
4. Pour the sure-jell mixture into the tangerine and sugar mixture and stir until all the sugar is completely dissolved.
5. Ladle into freezer containers, seal, and freeze up to 6 months.
6. The topping will keep for quite a awhile in the fridge, when looking at syrup recipes it said three weeks, but I am going to say about two weeks for the chunky topping.
7. Yield: I got two quart-sized mason jars and two- pint sized jars with this recipe.