This is the simplest recipe ever! The toughest part is waiting for it to mature.
While mandarins are in season, save some of the peel and dry it naturally in a sunny spot. This will take a few day.
Choose a jar (or widemouthed bottle) that will fit the peel and cover liberally with tamari (soy sauce or shoyu depending on what you like).
Store the jar in your pantry for 1 – 12 months while it matures (seriously I once found a batch that was a couple of years old, deliciously syrupy and thick). Be patient, it’s worth the wait.
The mandarin peel imparts a slight citrusy-ness that complements the salt of the sauce. Drizzle it over a stir fry, add to a marinade, incorporate it into a dipping sauce for dumplings or use it in place of regular tamari/soy.
For a recipe and health tips in your mailbox each month, subscribe to the free newsletter.
This recipe is gluten-free, dairy-free and vegan. For more healthful recipes explore the archive.