Assorted fruits (citrus peel, cherries, ginger, etc.)
Granulated sugar
Water
Select fruits or peels that are firm and have a good flavor profile for candying. Citrus peels, cherries, and ginger work exceptionally well.
Fruits can be peeled or sliced into whatever form you like. Before using citrus peel, be careful to remove any bitter pith.
To make it easier to work with and less bitter, blanch the citrus peel in boiling water for a few minutes before using it. Rinse and set aside.
In a saucepan, combine equal parts water and granulated sugar. Use enough to fully submerge the fruit. Heat over medium until the sugar dissolves.
Place the prepared fruit into the sugar syrup. Ensure all pieces are submerged.
Simmer the fruit in the syrup over low heat for about 1-2 hours. This slow cooking allows the fruit to absorb the syrup without losing its shape.
Periodically check the transparency of the fruit. Once it becomes translucent and has absorbed the syrup, it's ready.
Allow the candied fruit to cool in the syrup, absorbing more sweetness. Drain excess syrup when finished.
For an extra touch, roll the candied fruit in granulated sugar while still slightly tacky. This adds a sugary coating for extra sweetness and a pleasing texture.
Place the candied fruit on a wire rack to air dry. Once dry, store in an airtight container.
Incorporate your candied fruit into various desserts such as cakes, cookies, or as a standalone treat. The possibilities are endless!