Yet again I was overwhelmed by the generosity of Melissa's Produce when I unpacked the products and produce they sent for #SpringSweetsWeek which is coming up in March. I had a loose game plans in place for my recipes but knew that I'd be making them over a few weeks so I set about preserving and prepping right away.
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The first thing I tackled was the beautiful Neapolitan tangerines and Meyer lemons. Candying fruit is so easy. You start with a simple syrup mixture, which is about 1 to 1 ratio of sugar and water. I used 2 cups sugar and 2 cups water for the tangerines and 2 1/4 cups sugar and 2 cups water for the lemons.
I used a large deep skillet so that the slices had plenty of room and would not stick together. Just combine the water and sugar in the pan, bring it to a boil and then gently add the citrus slices.
You want to boil them for about 20 minutes, flipping them over and moving them around the pan. After they turn translucent, turn the heat down and cook them for about 5 more minutes. They'll be tender but still holding together.
Use tongs or a slotted spoon to move them to parchment lined baking sheets or onto wire racks over baking sheets. I prefer the parchment even though it may take a little longer to set up because it's easier to clean up.
Be sure to save the syrup! I let it cool slightly and then moved it to glass canning jars. Once it was completely cool I put it into the fridge. It's great for brushing onto cake layers to keep them moist and give them flavor, for cocktails, in coffee or tea.
Let the slices sit overnight or until they are dry. I dipped some of the slices into granulated sugar and I left some as they were. Both were delicious and I had to package them up and hide them because we all kept stealing slices.
These would be beautiful on a fruit and cheese board, as decoration for cupcakes or cookies. You can use them to garnish cocktails or chop it up and sprinkle it in salads instead of dried cranberries or cherries.
Huge thanks again to Melissa's for being a #SpringSweetsWeek sponsor! The event is March 18th, 20th and 22nd but I'll definitely be sharing lots more since they and the other sponsors sent so much amazing stuff again this year.
Candied Citrus
Ingredients
- 2 1/4 cups sugar
- 2 cups water
- 10 to 12 large tangerine, lemon or medium orange slices
Instructions
- 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.
Notes
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