Roasted Tangerines in Sweet Vermouth

Posted on Wednesday, February 6th, 2013

Roasted tangerine wedges in sweet vermouth are my newest favorite cocktail garnish. They are scrumptious! And easy to make. I’m putting them in any cocktail that wants an orange twist, peel or slice. Muddle the roasted tangerine wedges in the bottom of your glass first to release the concentrated orange and sweet vermouth flavors, plus the slightly charred thing going on. I’m being generous and putting three roasted tangerines wedges in a cocktail because the flavor is so amazing. When you get to the end of your cocktail, be sure to eat the tangerine part. Truly good to the last drop. Here’s the simple directions.

Roasted Tangerines in Sweet Vermouth

3 tangerines cut into eighths

enough sweet vermouth (I used Punt e Mes) to cover the bottom of your glass baking dish by 1/8 – 1/4 inch

Pick a baking dish that allows the wedges to lie in a single layer with a teensy bit of room around each wedge. Let the tangerine slices marinate in the sweet vermouth for several hours, turning them over about half way through. Roast at 350 degrees for 30 – 40 minutes. Keep a close eye on them after the 30 minute mark. The more vermouth in your pan, the longer the roasting time. When the vermouth has evaporated, and the wedges are just starting to get dark edges, remove them from the heat. The roasted tangerines store in a glass jar in the fridge for a week or so.


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