candied fruit

Candied orange and lemon peel will keep for 6-8 weeks in an airtight container. Chop and add to fruitcakes, muffins or other treats

Candied Citrus Peel

unwaxed oranges,or 2 oranges and 2 lemons

sugar

bar of dark chocolate(or gluten-free alternative), optional

Candied citrus peel

Cut the fruit into 8 wedges, then cut out the flesh, leaving about 5mm thickness of peel and pith. Cut each wedge into 3-4 strips.

Put the peel in a pan and cover with cold water. Bring to the boil, then simmer for 5 mins. Drain, return to the pan and re-cover with fresh water. Bring to the boil, then simmer for 30 mins.

Set a sieve over a bowl and drain the peel, reserving the cooking water. Add 100g sugar to each 100ml water you have. Pour into a pan and gently heat, stirring to dissolve the sugar. Add the peel and simmer for 30 mins until the peel is translucent and soft. Leave to cool in the syrup, then remove with a slotted spoon and arrange in 1 layer on a wire rack set over a baking sheet. Put in the oven at the lowest setting for 30 mins to dry.

Sprinkle a layer of sugar over a sheet of baking parchment. Toss the strips of peel in the sugar, a few at a time, then spread out and leave for 1 hr or so to air-dry.

Pack the peel into an airtight storage jar or rigid container lined with baking parchment. Will keep for 6-8 weeks in a cool, dry place.

To make into a delicious gift, melt the chocolate in a small bowl. Dip the candied orange peel into the chocolate to half-coat them, shaking off the excess. Put them on baking parchment to set, then pack into small cellophane bags tied with ribbon or pretty kitchen string.

Candied orange peels are not only tasty but also beautiful, nutritious, and festive for Christmas.

Candied Orange Peel

oranges

water

sugar (plus more for coating (about 1/2 cup))

Using a sharp knife, cut the peel off the oranges, taking as much as possible to get ride of most of the pith. The pitch can be very bitter. Cut the peel into 1/4-inch strips.

In a large saucepan, combine the peels with water by 2 inches. Bring to a boil over high heat, then reduce the heat to simmer. Continue to simmer peels, uncovered, for about 1 hour. There should only be about 1 inch of water remaining, and the peels should be soft and somewhat transparent. Drain the peels.

In another saucepan, bring 4 cups of water and 2 cups of sugar to a boil. Stir to dissolve the sugar. This should take about 3 to 4 minutes. Remove from heat and stir in the drained peels. Let stand at room temperature for 6 to 8 hours.

Return the pan to low heat and bring to a simmer. Cook for about 30 minutes or until the peels have absorbed most of the syrup. Watch carefully to prevent burning.

Remove the peels from the saucepan and lay them out individually on wax paper. Allow them to dry for about 12 hours. They will still be a little wet, but not soggy.

Place about 1/2 cup of sugar in a bowl and roll the orange peels in the sugar until they are fully coated. Arrange peels in a single layer on a piece of wax paper and let them dry. To hasten drying, arrange peels on a sheet pan and place in the oven on the lowest setting. Keep the door cracked and leave them to dry for a couple of hours.

Store in layers separated by waxed paper in an airtight container. Try candied orange peel dipped in chocolate for an extra tasty treat. Enjoy! Happy cooking!

Old Fashioned Fruitcake Cookies

unsalted butter, room temperature

vanilla extract

almond extract

lemon extract

all-purpose flour

salt

baking soda

pineapple

red cherries

green cherries

pecans

Preheat the oven to 300°F and line a cookie sheet with a silicone mat or parchment paper. Set aside.

Use a mixer to cream the butter and sugar together until fluffy. Add the egg, vanilla extract, almond extract, and lemon extract and mix well.

In another bowl, whisk together the flour, salt, and baking soda. Gradually add the flour mixture to the butter mixture and mix well. Fold in the candied fruit and pecans.

Drop the dough by heaping tablespoonsful onto the prepared cookie sheet about 3 to 4 inches apart. Bake for 20 to 25 minutes or until just golden brown. Allow to cool for about 5 minutes on the baking sheet before transferring to a wire rack to cool completely. Store in an airtight container for a few days or in the refrigerator for longer. Cookies can be wrapped tightly and frozen for a few months.

Candied orange slices recipe

(660 grams) white sugar

vanilla bean, split, seeds scraped

oranges,

dark chocolate, sugar

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5348771529001-6263480262001

Try tanghulu for a crunchy, sweet, and juicy snack! This Chinese treat features skewered fruits covered in a hard candy shell. Learn how to make your own version at home with this simple-to-follow recipe!

Easy Tanghulu Recipe (3 Ingredients)

fruit

cane sugar

Wash or peel the fruits and slice them if necessary. Thoroughly pat the fruits dry to help the sugar coating stick. Lightly spray a piece of parchment paper with cooking spray or grab a styrofoam block if you have one. Set aside.

Pierce each fruit with a wooden/bamboo skewer until it&rsquo;s secured in place. Add just enough fruit to each skewer so that it will be able to fully submerge in the sugar mixture.

Place a candy thermometer in a medium saucepan, then add the sugar and water. Heat the mixture over medium until it reaches 300&deg;F. Do not stir it and be careful not to exceed 300&deg;F or the sugar will burn.

In the meantime, fill a medium mixing bowl with ice water.

When the mixture reaches 300&deg;F, dip a fruit skewer, swirling to coat it evenly. Immediately submerge it in the ice bath. Remove it quickly from the water and place it on the piece of parchment paper or pierce it upright in the foam block to dry.

Repeat until no skewers are left. Let the tanghulu cool for 2-3 minutes, then serve immediately. Happy eating!

All the panettone flavor, but with much less work! These panettone muffins make a wonderful holiday breakfast. Begin these one day ahead because the dried fruit needs to hydrate in the rum overnight. You may use orange juice in place of the rum if you prefer.

Panettone Muffins

fruit mix

rum or orange juice

unsalted butter, softened

vegetable oil

eggs

Fiori di Sicilia

baking powder

milk

pearl sugar sugar

Place the dried fruit and rum (or OJ) in a large bowl and stir. Cover the bowl with plastic wrap and leave to stand overnight.

Preheat the oven to 375°F. Line a muffin tin with 12 paper liners, or use 12 free-standing mini panettone cups (see blog post).

Place the butter oil and sugar in a medium mixing bowl. Beat with an electric mixer until well combined. Beat in the eggs and Fiori di Sicilia.

In a separate bowl whisk together the flour, baking powder and salt. Add the dry ingredients to the creamed butter mixture alternately with the whole milk; begin and end with flour. Stir in the fruit and any liquid that remains.

Spoon the batter into the prepared liners or cups. Sprinkle the tops with pearl sugar. Bake regular sized muffins for 18-20 minutes; mini panettone-sized muffins for 25-30 minutes, or until the muffins are golden on top and a toothpick tester inserted into the centers of the muffins comes out clean.

Transfer the muffins to a wire rack and let the cool. Serve warm or at room temperature.

Made these for Christmas morning and I think they are going to be a new tradition. I made the batter the day before and refrigerated it and baked the muffins on Christmas morning. So yummy - the perfect level of decadence for a special day without all of the work of a yeast bread.

Delicious. Mine came out having more of a muffin texture than fluffy bread texture of regular panatonne. Didn't have Fiori di Sicilia so mixed 1tsp vanilla extract. .5 tsp orange extrant and .5 tsp lemon extract. Then used .5 tsp pf the overall mixture. would probably use 1 tsp in the future. 

I made the whole base and then split it in two bowls. Did one with apricots raisins and figs and the other chocolate chips, cranberries, and orange zest. Both were delicious.

Top 6 candied fruit recipes from across the web

The most viewed candied fruit recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

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Candied Citrus Peel

Candied Orange Peel

Old Fashioned Fruitcake Cookies

Candied orange slices recipe

Easy Tanghulu Recipe (3 Ingredients...

Panettone Muffins

Top 6 candied fruit recipes from across the web

The most viewed candied fruit recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Candied Citrus Peel

Candied Orange Peel

Old Fashioned Fruitcake Cookies

Candied orange slices recipe

Easy Tanghulu Recipe (3 Ingredients...

Panettone Muffins

The most viewed candied fruit recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine