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 Peel the tangerines and divide
into sections. Remove the strings
and seeds and cut into 1/2 inch
(1 cm) dice. Set aside.
- Pour 5 cups (1,250 ml) of water
into a saucepan. Add the sugar
and bring to a boil. Skim off
the foam. Add the cornstarch and
cook, stirring, until slightly
thickened. Stir in the tangerines.
Pour into individual bowls and
sprinkle with the diced haw jelly.
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