Candied Citron

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by Heather Harris Brady

Why would one candy their own citron when it is so readily available in those little plastic tubs? Well young grasshopper, simply because it was there. I feel a fruitcake coming on and out of the blue I saw this in the tropical fruit bin at my local grocery:

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I’ve never seen one in the flesh before (pardon the pun) so I quickly put it in the cart before someone else could grab it. Not that anyone would, probably, because – well, it’s just so odd-looking. It is, in fact, a Buddha’s Hand citron that chance brought to my little corner of the world.

If you’re close enough to smell it at all, it has an amazing citrus aroma. Not at all sweet, just pure citrus. It was kind of astringent raw (likely underripe) but perfect for candying. If you’ve got a lot going on, just do the cooking in a crockpot instead of on the stove, increasing the time to 4-5 hours on low.

Candied Citron, Makes about 8-10 oz.

One largish Buddha’s Hand citron

2 c. granulated sugar

1 c. water

1 t. cider vinegar

Granulated sugar for coating

Slice up the fruit into small dice.

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Set it aside and combine the water, sugar and vinegar in a large saucepan. Bring it to a boil and add the citron pieces.

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Cook until all the pieces are transparent and the syrup is thick (about 2-1/2 hours).

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Spread the countertop thickly with granulated sugar. Drop small spoonfuls of citron pieces on the sugar and tease them apart with forks (or use silicone gloves).

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Make sure each piece gets evenly coated with sugar. Cool completely and when they are dry to the touch store in an airtight container until ready to use. You can use it as you would any other candied fruit.

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One year ago: Swedish Visiting Cake

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