When Warren Kramer was in Seattle a little more than a week ago, he used tangerines in several recipes. They were such a colorful, sweet addition that I have decided to share the fun with you.
Kanten is another term for agar which is used to thicken the juice in this recipe. Agar is derived from sea vegetables. You can find it in most natural food stores, or order it like I do. When it’s used in a dessert like this one, it has a refreshing and cooling quality perfect as we head into the warmer months of the year.
I posted a fruit kanten recipe over at sweetveg over a year ago, but haven’t shared one with littleveg yet. That’s one problem with having two blogs that have some overlap in content. A lot of my recipes over there are ones children like, too. My recipe index, at the top of this page, combines the recipes of both blogs.
Feel free to use other fruit and alter the juice to water ratio to your liking. The flaked agar ratio is 1 rounded tablespoon per cup of liquid.
Strawberry and Tangerine Kanten
2 1/2 cups organic, unsweetened apple juice
1 1/2 cups water
1 tsp sea salt
4 rounded Tbsp agar
2 cups of fruit, cut into bite size pieces, seeds removed from the tangerine
1. In a large saucepan, combine the juice, water, sea salt and agar. Stir in the agar and let sit for 10 minutes to soften.
3. Slowly bring the liquid to a boil. Whisk frequently to help the agar dissolve. As soon as it comes to a boil, turn the heat down to simmer. Let simmer at a low bubble for about 4 minutes.
4. Pour the liquid over the fruit. Arrange the fruit so it is evenly distributed. Let sit on the counter for 20-30 minutes to cool and then put in the fridge until firm. I would store this in the fridge, too, if it doesn’t get eaten in one sitting.
If you want a test to make sure the kanten will set, right before pouring it into the dish put some on a spoon and put in the freezer. Check it in a few minutes and if it has set, you are good to go. If it’s still runny, whisk in a little more agar and simmer for a few minutes longer.