Candied or Crystallized Citrus Fruit and Ginger

These beautiful and flavorful confections make very festive homemade gifts. Those who like a low-fat diet tend to be particularly delighted with these fat-free taste sensations.

Candied Ginger
Mellow yet poignant, candied ginger is a holiday treat that is also renowned for soothing an upset stomach.

Ingredients
1/3 pound fresh ginger root
enough water to cover
1 cup Sucanat (the most whole, organic sugar)

Peel the ginger using a vegetable peeler, or scrape off the skin with a knife. Slice the ginger into 1/4-inch-thick slices. Julienne the slices if desired, or leave coin-shaped. Place the ginger in a saucepan and cover with water. Bring to a boil over medium heat and simmer for 30 minutes, or until the ginger is tender. Drain and cool.

Combine the ginger and sugar in a saucepan, with four tablespoons of water. Bring the mixture slowly to a full boil, stirring constantly until the sugar has dissolved. Simmer for 10 minutes (the ginger should become transparent, and the syrup almost boiled away), stirring occasionally. Remove the pan from the heat, and using a slotted spoon, remove the ginger, toss it in a bowl with Sucanat to lightly coat, and place on a drying rack.

Candied Citrus
The tangy flavor of candied grapefruit peel is particularly unusual and good. A little bit of this candy goes a long way.

Ingredients
2 cups organic grapefruit, orange, lime or lemon peel
1/2 cup Sucanat (the most whole, organic sugar)
water

Combine the citrus peel and 1 1/2 cups water in a saucepan. Bring the mixture slowly to a full boil, stirring constantly until the sugar has dissolved. Simmer for 10 minutes, stirring occasionally. Repeat three to four times using fresh water each time. Remove the pan from the heat, and using a slotted spoon, remove the peels. Meanwhile, for each cup of peel make a syrup of 1/4 cup of water to 1/2 cup of sugar. Add peel and boil until all the syrup is absorbed and teh peel is transparent. Toss them in a bowl with Sucanat to lightly coat, and place on a drying rack.

Read more: Food, All recipes, Desserts

Disclaimer: The views expressed above are solely those of the author and may not reflect those of
Care2, Inc., its employees or advertisers.

Michele W.

2:06PM PDT on Apr 27, 2012

Thank you

send a green star

Teresa W.

7:06AM PST on Nov 22, 2011

Ginger yes, citrus fruit no.

7:05AM PST on Nov 22, 2011

Citrus fruit are very unhealthy. :-(

Jennifer C.

12:59AM PDT on Jul 29, 2011

Thanks for sharing.

Shaheen N.

2:24PM PDT on Jul 26, 2011

Thanks.

Joy W.

4:27AM PDT on Jul 6, 2011

Wow... thanks Annie.

Kari E.

3:32PM PST on Dec 2, 2010

Very Yummy!!!

Jax x.

10:32PM PDT on Aug 26, 2010

i make chocolate dipped candied orange peels for christmas gifts and after boiling the peels five times in fresh water every time, i weigh them and add the same weight of sugar, then cover with water and simmer until peel is transarent and syrup had almost disappeared. would this method work with Sucanat? how much do i need to add to the boiled peel? thanks.

Kerry S.

11:47AM PDT on Aug 25, 2010

Looks great, i can't wait to try this :) Thanks!

Denise P.

8:53AM PDT on Aug 24, 2010

Thank you for these recipes. Candied ginger is my all time favourite!