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Recipe Joanne Neft

Mulled Mandarin Juice

You’ll love starting your day with a big glass of freshly squeezed mandarin juice. It’s simple to eat 3 or 4 mandarins at one time; they’re easy to peel and easy to pull apart to eat. A recent USDA study found almost seven times the amount of synephrine in Placer County, California, mandarins as in other citrus. Synephrine is a decongestant. So rather than taking pills, just grab a fistful of mandarins and eat away your sniffles or stuffy nose.

By the way, synephrine in mandarins is not lost by freezing mandarin juice.  At our house we freeze several gallons of the juice (in 2-cup covered containers) and defrost the juice when April allergies fill the air, a much tastier and healthier choice than taking medications.

Yield: makes about 6 cups


  • 4 cups fresh mandarin juice
  • 2 cups unfiltered apple juice
  • 1 mandarin peel, cut into strips (orange part only)
  • 3 four-inch cinnamon sticks
  • 1 teaspoon ground allspice (or 3 dried berries)
  • 6 whole green cardamom pods
  • ½ teaspoon nutmeg


Place all the ingredients in a 2-quart saucepan. Over medium heat, bring to a boil and immediately reduce the heat to a simmer. Simmer slowly for 10 minutes. Strain before serving. Serve hot or cold. The juice can be stored in the refrigerator for up to 3 days.


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