Hello, my sweet people! It’s summer and I’m feeling something sweet, and refreshing, like citrus fruits. So after writing about the lemon cheong yesterday, I was inspired to write another citrus cheong today: the tangerine cheong recipe, aka the Korean raw tangerine syrup! The bright, vivid orange color and the zesty smell of tangerines make me so happy. 😌🧡 I hope you also get citrusy happiness while following this tangerine cheong recipe.
Should we get into the tangerine syrup recipe, then?
Introduction to Tangerine Cheong Recipe
I love lots of citrus fruits, but tangerines are one of my favorites. They are kind of like the concentrated version of oranges when it comes to scents and flavors. They are also smaller than oranges, too! So they are easier to peel.
Flavors of Tangerines
Tangerines have a burst of flavors and have complex flavor profiles. They have a bright, citrusy sweetness, tartness, and sourness when you bite into the juicy flesh. The skin has a bright, zesty aroma.
Making Cheong with Tangerines
Making cheong with tangerine can give you both the marmalade and the tangerine syrup. Both in one go! Isn’t that amazing?
Then let’s learn a little bit about cheong.
Introduction to Cheong
Cheong is a Korean preservation method that mixes sugar with fresh fruits, often mashed.
Unlike jam, where you need to cook the fruits, you use fresh fruits to preserve with cheong. That makes the fruit cheong taste fresher but lasts shorter than a jam. It’s also different from syrup, as you would let the sugar and fruit mix ferment when making a cheong.
We call cheong a “fruit extract” in Korea, as it preserves the flavor and nutrition of the fruits.
How to Make Cheong Syrup | With Any Fruits and Vegetables
Learn how to make cheong syrup, a delicious, healthy, and raw Korean syrup. You can make it with any kind of fruit and vegetable with expert tips! Learn more.
Here are some of the popular cheong varieties in Korea.
Varieties of Cheong
[ Berry Cheong ]
[ Citrus Cheong ]
[ Other Cheong ]
- Maesil Cheong (Korean green plum cheong)
- Cherry Cheong
- Apple Cheong
I have detailed posts about the varieties of cheong below, so check it out 
Usage of Cheong
You can make any cheong with any fruit.
And once you have the kind of cheong you like, you can use it in many recipes. Here are the top four ways to use cheong.
1. Homemade Drinks
First and foremost, the most common way to use cheong is to make homemade soft drinks with it.
It’s so simple. Take a few spoons of liquid from cheong and mix it with either cold or hot water to your liking.
It’s so nice to make cold homemade drinks in the summer and hot homemade drinks in the winter.
2. Homemade Alcohol
As I told you, as cheong is a natural way to preserve fruits, sometimes it becomes alcohol or vinegar…
However, you can decide to make homemade alcohol just as you make cheong!
While making a cheong, you can mix it with pure alcohol. Then you leave it for several months, and there you have it! You have your own homemade alcohol. This is how you make Korean plum wine.
When I move to the big house of my dreams, I want to make my own homemade alcohol using this method.
Strawberry Latte Recipe | Inspired by Starbucks Strawberry Latte
3. Homemade Latte
There are many lattes in Korea. And one of the most popular lattes is a strawberry latte, which has strawberry cheong as the ingredient.
Strawberry cheong is the star ingredient of the strawberry latte. I shared my strawberry latte recipe inspired by the Starbucks menu, which you can make with this strawberry cheong.
You mix cheong with some plant milk. Pour it into a cup filled with ice, and there is your luxurious homemade Korean latte!
Ninja Creami Recipe Vanilla Ice Cream | Can Be Made Vegan!
This classic vanilla ice cream made with a Ninja Creami ice cream machine is so incredibly soft, decadent, and delicious. Plus, it can be made vegan! Read more.
4. A Topping for Yogurt and Ice Cream
Last but not least, you can use cheong as a topping for yogurt or ice cream!
Both the fruit pulp and the syrup can be used.
You can also mix tangerine cheong or just tangerine syrup from the cheong with plain yogurt or ice cream, and then you have your strawberry yogurt or strawberry ice cream!
Health Benefits of Tangerine Cheong
1. Vitamin C Content
One of the unique things about cheong is that the vitamin C will be preserved during the cooking process. We are not introducing heat into making a cheong; therefore, it will keep having vitamin C!
Vitamin C maintains skin elasticity and reduces skin damage caused by ultraviolet rays. It is also effective in reducing freckles and blemishes. It has excellent antioxidant properties and helps prevent cell aging.
2. Heart Health
Naringin, naringenin, nobiletin, narirutin, and hesperidin, as well as other antioxidants in tangerines, help keep hearts healthy.
3. Improve the Immune System
There are lots of flavonoids and vitamin C in tangerines, especially in their peels. This is one of the reasons why I recommend using tangerine peels when making a cheong. These two powerful antioxidants fight oxidative stress in our bodies, defending our bodies from damage and aging.
One Note
If you don’t ferment the cheong for a long time, then the sugar won’t ferment and will have a high sugar content. Therefore, please eat the cheong in moderation if you are eating some fresh cheong.
I’m guilty of eating lots of fresh cheong myself!
Let’s get into making the tangerine cheong, then!
Tangerine Cheong Recipe | How to Make Korean Raw Tangerine Syrup
Tangerine Cheong Recipe | Korean Raw Syrup
Ingredients
Equipment
Method
- In a washing bowl, put the tangerines. Sprinkle the baking soda and rub it on the tangerine skin.
- Add warm water to the bowl until the tangerines submerge. Then add vinegar to the water. Mix.
- Wash the tangerines thoroughly in the water.
- Then, in a pot, add water. Bring it to a boil. Add the tangerines individually to the water very quickly. Ensure every side of the tangerine peel has been in the water. This is to get rid of the wax on the lemons.
- Take out the tangerines and wash them in the cold water again.
- In a pot, add water again. Take the glass jar you want to put your tangerine cheong in and put it upside down. Bring it to a boil.
- Slowly bring the water to a boil. Let the glass jar be disinfected with boiling water. Once the water starts to boil, turn down the heat to medium-high. Let it boil for about 5 minutes.
- Take out the glass jar and let it completely dry.
- Dab the water out of the tangerines.
- Slice the tangerines with about 0.2 inch or 5mm. You could also cube the tangerines. Take out the top part of the tangerine and the seeds. The tops and the seeds can make the cheong bitter.
- Add the tangerine slices to the disinfected glass jar. Add the sugar in between the tangerine slices.
- Smash the tangerine slices with a dry wooden spatula so the tangerine juices ooze out and the sugar is well mixed.
- Sprinkle the sugar on top again, and close the jar. Your tangerine cheong is ready to ferment!
A Key Ingredient for Cheong
Of course, using fresh and nice fruits is the key ingredient for making a cheong.
But aside from that, the next key ingredient is sugar!
Using high-quality organic sugar like this will determine the final result of the cheong. Great sugar can not only preserve and ferment better but also taste better!
Not only that, using organic sugar is a great way to save our planet. There are a lot of pesticides used in growing regular sugar crops…
Let’s get some great organic cane sugar for taste, preservation, and the planet.
2. Fresh Organic Clementines
To make a great clementine cheong, I recommend using fresh organic clementines!
It is not always easy to find or buy organic produce, although we try to. However, as I use the clementine peel in the recipe, it is beneficial to use organic clementines. There might be some pesticide residue on the peel, so please use some organic clementines if you can.
How to Store Tangerine Cheong | Korean Raw Tangerine Syrup
1. Store In Fridge
I recommend storing this tangerine cheong in the fridge.
Cheong doesn’t boil to have less water that can spill the food, as you would with making jam. Also, this clementine cheong recipe doesn’t have lots of sugar or salt, so it might not last as long.
If you want to preserve your tangerine cheong for longer, add more sugar to the recipe.
2. Store Somewhere Dark and Chill
If you don’t have space in your fridge to store your tangerine cheong, you can also store it somewhere dark and chill. Exposing tangerine cheongs to light and heat will not only make the cheongs go bad or ferment too soon but also destroy the vitamin C in the cheongs.
3. Make Tangerine Syrup Cover the Top
My goodness, this was the first mistake I made when I was making a cheong!
If you want your tangerine cheong to last a long time, make sure to cover the tangerine syrup from the cheong to the top. It means the liquid should cover the top. This ensures no bacteria in the air gets into the cheong and spoils.
I didn’t know that at first, so my grape cheong started to grow fungus on top of the grape pulp. Yikes!
Tangerines in Season for Tangerine Cheong
I grew up eating lots of tangerines in Seoul, South Korea. There are lots of citrus fruits, especially tangerines, harvested on Jeju Island in South Korea. You could even go tangerine-picking on Jeju Island.
The tangerine season might differ depending on where you live, but the tangerine season lasts from autumn to spring. They are at their peak during the winter on Jeju Island!
I love tangerines so much that I have another tangerine recipe here. 🧡
Tangerine Ice Cream Recipe | Homemade Citrus Ice Cream
Try this gourmet tangerine ice cream recipe! Light yet creamy, and packed with flavors and nutrients. Learn how to make healthy homemade tangerine ice cream.
Do you love citrus fruits?
Best Yuzu Sorbet | Refreshing Ninja Creami Sorbet Recipes
If you love citrus sorbet, you might love this yuzu sorbet recipe too! Make this best yuzu sorbet recipe with a few ingredients. It’s a wonderfully refreshing Japanese citrus sorbet. Learn more.
Lemon Lime Sorbet Recipe | Homemade Citrus Sorbet
Lemon lime sorbet is a fun and refreshing citrus sorbet! Try this homemade sorbet by following this lemon lime sorbet recipe with real lemons and limes.
Lemon Sherbet Recipe | Refreshing Citrus Ice Cream
This lemon sherbet recipe will make some light and refreshing, yet milky and creamy citrus sherbet for the summer! Try this homemade lemon sherbet. Learn more.
Summary of Tangerine Cheong Recipe
I hope you enjoyed this post about the tangerine cheong recipe. In Korea, we eat both the pulp and the skin of the cheong, as well as the syrup from the cheong. You can use it as a sweetener in your recipes, such as marinades, or in drinks or tea. The tangerine syrup from the cheong, of course, has lots of usage too! My favorite way is to make some tangerine drink out of it, both hot and cold. Interestingly enough, making hot tea with tangerine cheong is one of the most popular cheong usages in Korea.
I wish you all a great day, and I’ll see you soon with another delicious post!
Other Cheong Recipes
Maesil Cheong | Raw Korean Plum Extract | Syrup Recipe & Uses
Maesil cheong is a delicious, fragrant, tart, fresh, and sweet raw Korean syrup made with a Korean plum called maesil. Learn the recipe and what to use it for.
Maesil cheong can ferment, become lightly sour like vinegar, or develop into alcohol!
Lemon Cheong Recipe | How to Make Korean Raw Lemon Syrup
This zesty, citrusy, and vibrant lemon cheong recipe can be used in so many Korean cuisines! Learn how to make Korean raw lemon syrup packed with vitamin C.
Tangerine Cheong Recipe | How to Make Korean Tangerine Syrup
Try this Korean tangerine cheong recipe. You can get both the zesty, sweet tangerine syrup and the marmalade in one recipe! Learn more.
Strawberry Cheong Recipe | For Korean Desserts and Drinks
Strawberry cheong is a great way to preserve fresh strawberries. It’s a versatile dish that can be used to make lots of desserts and drinks! Read more here.
Apple Cheong Recipe | How to Make Apple Syrup
Apple cheong is a Korean raw apple syrup that is packed with sweet and tart flavors. Make apple cheong with any kind of apple with this recipe. Learn more.
Raspberry Cheong | How to Make Korean Raw Raspberry Syrup
Raspberry cheong is a raw Korean syrup. It is packed with fresh raspberry flavors, scents, colors, and nutrients! Learn this versatile raspberry cheong recipe.
Raw Black Cherry Syrup Recipe | All About Cherry Cheong
Learn how to make an easy, raw, homemade cherry syrup that is packed with flavors and nutrients! Using the Korean Cheong method, this is a healthy syrup.
Affiliate Disclosure: As an Amazon Associate, I may earn from qualifying purchases at no additional cost to you if you choose to purchase the recommended product. The support allows me to research and continue working to provide the best information for you. Please rest assured that I only give my honest opinions and recommendations.
Leave a Reply