CANDIED CITRUS
This tart and sweet candied citrus is so easy to make, and it adds a zippy pop to drinks, desserts and more. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 35m
Yield About 1 dozen citrus slices.
Number Of Ingredients 3
Steps:
- In a Dutch oven, combine sugar and water; bring to a boil. Add citrus slices; reduce heat to medium. Cook until slices are translucent, about 20 minutes, turning occasionally. Reduce heat; simmer until slices are tender but still intact, about 10 minutes, turning occasionally., Using a slotted spoon or tongs, remove slices to a wire rack or a parchment-lined baking pan. Let stand at room temperature overnight to dry. (Save syrup for another use.) If desired, cut slices in half; use to decorate a cake, pie or other dessert, or to garnish drinks.
Nutrition Facts : Calories 74 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 69mg sodium, Carbohydrate 19g carbohydrate (19g sugars, Fiber 0 fiber), Protein 0 protein.
EASY CANDIED GRAPEFRUIT PEEL
This candied grapefruit peel is delightfully bittersweet and festive-looking. You can also dip the cooled rinds in chocolate. Will keep in an airtight container for several weeks, or in the refrigerator longer.
Provided by Ellen P
Categories Desserts Candy Recipes Fruit Candy Recipes
Time 2h55m
Yield 32
Number Of Ingredients 2
Steps:
- Quarter grapefruit and remove rinds; use interiors for another purpose. Slice each rind lengthwise into strips, approximately 1/4 inch at the widest point.
- Cover rind with 2 inches of water in a heavy saucepan. Bring to a boil; boil for 3 minutes. Drain. Repeat 3 more times with fresh water. Drain.
- Place boiled grapefruit rind, 1 3/4 cups sugar, and 1 cup of fresh water into the saucepan. Let simmer slowly, increasing heat as needed, until water is absorbed or evaporated, about 1 hour.
- Place remaining 1 cup sugar in a large bowl and toss peels in it. Cool and allow to dry on wax paper or a wire rack. Dust with more sugar as preferred.
Nutrition Facts : Calories 79.1 calories, Carbohydrate 20.3 g, Fiber 0.4 g, Protein 0.2 g, Sugar 19.5 g
HOW TO MAKE CANDIED FRUIT
I was curious about how to candy fruit and stumbled onto a whole new area that I had not known before. I am looking forward to trying it out! If you cannot find the fruit already candied... or you want to do your own combination of fruits for fruit cake or sugar plums or simply for gift giving, this method sounds super...
Provided by Marcia McCance
Categories Fruit Desserts
Number Of Ingredients 4
Steps:
- 1. Prepare fruit. Cut pineapple, apricots and watermelon rind into small pieces; chop cherries in half; remove white pith from lemon, orange or grapefruit peel and cut into strips or small pieces. Depending on your finished use you may also simply cut your fruit into 1/4 inch (aprox.) slices.
- 2. Combine 1 cup sugar, 1 cup honey and 1-1/2 cups water in heavy saucepan.
- 3. Boil over medium heat and cook, stirring constantly, until mixture reaches 235 degrees F on candy thermometer.
- 4. Thread Stage 230° F-235° F sugar concentration: 80% At this relatively low temperature, there is still a lot of water left in the syrup. When you drop a little of this syrup into cold water to cool, it forms a liquid thread that will not ball up. Cooking sugar syrup to this stage gives you not candy, but syrup-something you might make to pour over ice cream.
- 5. Drop small amount of fruit into liquid.
- 6. Cook on low heat 20-30 minutes until the fruit or rind is transparent.
- 7. Drain and repeat with rest of fruit in the same syrup.
- 8. Cool fruit and store in airtight container. Your fruit can also be rolled in granulated sugar after it is cooled, to give it a nice frosty coating and to help keep the bits separate.
- 9. NOTE: When you are done making your candied fruit, you will have a very tasty syrup that can be used to sweeten drinks, or pour over ice cream... or whatever you can dream up. It might even be good as a glaze on a bundt cake! Be sure you taste it before storing it. If you like it, keep it. If you don't, well then toss it out.
- 10. Here's how they do it in Canada with lots more tips and information: http://www.canadianliving.com/food/cooking_school/how_to_make_candied_fruit.php More information and tips can be found at: http://allrecipes.com/howto/candying-fruits/
- 11. Interesting history from Wikipedia: Food preservation methods using sugar (palm syrup and honey) were known to the ancient cultures of China and Mesopotamia. However, the precursors of modern candying were the Arabs, who served candied citrus and roses at the important moments of their banquets. With the Arab domination of parts of southern Europe, candied fruit made its way to the West. The first documents that demonstrate the use of candied fruit in Europe date back to the sixteenth century.
- 12. Tips & Warnings You can blanch citrus peels (dip them in boiling water for a few minutes) to make them less bitter. If desired, you can also DEHYDRATE your CANDIED FRUIT by spreading thin layers on trays and drying for 12-18 hours at 120 degrees F until fruit is no longer sticky and the center has no moisture. To sun dry, put trays in full sun for 1-2 days, stirring occasionally, until fruit is no longer sticky. Take trays in at night. To oven dry, spread on trays and dry at 120 degrees F for 18-24 hours. Store dried candied fruit in an airtight container.
- 13. Found this particular recipe on http://www.ehow.com/how_3910_make-candied-fruit.html#ixzz2FQpsT6S
EASY CANDIED FRUIT COOKIES
Family and friends always want me to make these for Christmas, so I make lots of them. They're easy to handle and store and also make nice gifts. -Nan Bush, Morganton, North Carolina
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 5 dozen.
Number Of Ingredients 6
Steps:
- In a large bowl, mix the first five ingredients until blended. Divide mixture into three portions. Shape each portion into a 10x2-in. rectangle. Roll each rectangle in confectioners' sugar to coat. Wrap in plastic; refrigerate 2 hours or until firm., Unwrap and cut logs crosswise into 1/2-in. slices. Store in airtight containers in the refrigerator.
Nutrition Facts : Calories 86 calories, Fat 4g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 33mg sodium, Carbohydrate 12g carbohydrate (9g sugars, Fiber 0 fiber), Protein 1g protein.
CANDIED FRUIT SLICES
This is a very prosaic name for a beautiful and delicious Christmas cookie, but it is the name Pillsbury, who originated the cookie, gave it. Candied cherries and nuts are added to a refrigerated cookie dough. When sliced, the fruit glistens in each slice. For the sake of appearance use equal parts of red and green cherries. You can even add candied yellow pineapple for more color in the cookies. I used to call these stained glass window cookies until a completely different cookie came out with that name (which tells you how old this recipe is!). But no matter what you call them, you'll enjoy their appearance on your cookie tray. Oh, you'll enjoy their taste, too! (Preparation time includes 4 hours chilling time.)
Provided by Lorraine of AZ
Categories Dessert
Time 4h55m
Yield 96 cookies
Number Of Ingredients 7
Steps:
- Cream the butter. Gradually add the sifted confectioners' sugar, creaming well.
- Blend in the unbeaten egg and vanilla. Add the sifted flour; mix well.
- Stir in the pecan halves and cherry halves. (I like to substitute some yellow candied pineapple for a portion of the cherries to add more color to the cookies. Cut the pineapple into pieces about the size of the cherry halves.).
- Chill the dough 1 hour.
- Divide the dough into thirds. Shape into rolls 12 inches long. Wrap each roll in waxed paper or foil; chill at least 3 hours.
- Preheat oven to 325 degrees F. Cut each roll into slices 1/8th inch thick and place on ungreased cookie sheets.
- Bake in preheated oven for 13 to 15 minutes or until edges are delicately browned.
Nutrition Facts : Calories 40.5, Fat 2.7, SaturatedFat 1.3, Cholesterol 7, Sodium 17.7, Carbohydrate 3.6, Fiber 0.2, Sugar 1.3, Protein 0.5
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HOW TO CANDY FRUITS - ALLRECIPES
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- You will need a saucepan for Simple Syrup and one for blanching the fruit. We chose to candy orange peel, which we later chopped and added to a recipe for Chocolate-Dipped Orange Biscotti.
- Set the flat end of the orange on a cutting board. Using a sharp paring knife, slice off the peel, following the curve of the orange as best you can.
- You can either candy the peel as is, for chopping and adding to a recipe, or you can slice it into even strips, about ¼-inch wide, for a more elegant presentation.
- Put the peel into a pot of cool, fresh water. Bring it to a rolling boil. Immediately transfer the fruit to a colander to drain. Repeat, bringing the peel and fresh water to a full boil.
- Simmer for 15 to 30 minutes, depending upon the size of your slices, until the orange rinds become translucent and the peel tastes sweet and tender.
- Remove the pot from the heat and allow it to cool. The orange rind can be chopped and used in recipes, stored in the refrigerator for weeks in its sugar syrup, or drained and rolled in sugar.
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