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Candied Fruit Recipes - Glace Cherries, Candied Peel, & Pineapple
Candied fruit, naturally fat-free, is easy enough to make at home. Great for gifts, parties, or to cook with. Homemade candied orange, lemon, and/or grapefruit peel, candied pineapple, and candied (glace) cherries.
Low-fat nut candy recipes can be found here.
- 6 large citrus fruits (orange, lemon, and/or grapefruit), peels of
- 1 tsp salt
- 4 1/2 cups granulated sugar, plus extra
- 1 ½ cups water, plus extra
Cut tops and bottoms off of fruit, then use a knife to score into quarters and remove peel. Cut into 1/4 inch-wide strips, place in large saucepan and cover with cold water. Bring to a boil over high heat, drain, then cover with cold water and bring to a boil a second time. Repeat twice more with fresh water. In new saucepan, combine 4 ½ cups sugar and 1 ½ cups water with wire whisk over medium heat. Bring to a boil and simmer 8 or 9 minutes, around 230 degrees Fahrenheit on a candy thermometer. Reduce heat and add peels, simmering gently 45 minutes or until peels turn clear-ish, without stirring. (Swirl pan by handle to move peels around, if absolutely necessary.) Drain and roll in sugar, dry 4 to 5 hours before storing or using to cook.
- 2 cups granulated sugar
- 1/2 cup water
- 1 pound fresh cherries
- 1/2 fresh lemon, washed
- 1 cup unsweetened apple juice
Wash, stem, and pit cherries. Combine sugar and water with wire whisk in large saucepan over medium heat and bring to a boil, stirring regularly. Add cherries and lemon half, reduce heat to low and simmer about 20 minutes, until syrup is red and thickening. Remove from heat, transfer to covered, airtight container, and let stand several hours (or overnight). Strain cherries, reserving syrup, and discard lemon half. Combine syrup and apple juice in large (clean) saucepan and bring to a boil over medium-high heat. Boil 5 minutes, add cherries, then reduce heat to low and cook until syrup is thick, around 220 degrees Fahrenheit on a candy thermometer.
- 2 20-oz cans pineapple chunks in juice
- 2 2/3 cup granulated sugar
- 1/4 cup light corn syrup
- water as needed
Drain pineapple, reserving juice. In large skillet, combine 1 ½ cups juice, 2 2/3 cup sugar, and corn syrup with wire whisk over medium-high heat. Bring to a boil and simmer uncovered 4-5 minutes until slightly thickened. Preheat oven to 200 degrees Fahrenheit. Add pineapple in single layer and cook 45 minutes or until pieces turn clear-ish, basting often with juice, adding water a Tbsp at a time as needed to lower heat and prevent caramelizing. Remove from heat, drain, and cool on wire racks over a drip pan in oven about 30 minutes or until no longer sticky. Cool to room temperature before storing or using to cook.