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INGREDIENTS 4 Tablespoons cornstarch 3 Tablespoons sugar 2 cups freshly-squeezed tangerine juice DIRECTIONS In a heavy-bottomed saucepan, combine cornstarch and sugar. Add juice and whisk until completely smooth. Place saucepan on medium heat and bring to a slow boil, whisking continuously. Cook for about 2 minutes, until thickened and glossy. Remove from heat. Pour into individual serving dishes. Refrigerate until completely chilled and set up. Serve cold. Cover and refrigerate leftovers. VARIATION: Orange juice may be substituted. Use freshly squeezed juice for best results. Copyright © 2014 Stefanie Samara Hamblen |
