How to make candied citrus
Candied citrus tastes like Christmas – I think because citrus fruit is in season in the Winter here, and it's used in fruitcakes, cookies, and chocolate cakes around the holidays. It's a great ingredient for baking and an excellent snack. This recipe for candied citrus is very reliable, but it takes some work to get it right.
You can use any citrus, like lemon, lime, grapefruit, or oranges. I'm using 4 oranges here, which made about 2 cups of candied citrus.
To make candied citrus, slice the top and bottom off your orange. With your knife, follow the shape of orange to cut all the skin off. It’s okay if you’re not precise.
The pith – the white part – is very bitter, so you need to cut some of it away. The safest way is to flatten the peel, place your knife in the middle, and slide it away from you. Turn the peel 180 degrees and do the other side.
Slice the peels into thin strips, like matchsticks.
To remove more bitterness, add the orange peel to a small pot filled with cold water. Bring it boil and boil for 10 minutes.
Drain the water, rinse the orange, and boil, drain, rinse one more time. If you skip this step the peels will be bitter and leathery. If you just peel, without the pith, the peels will be too thin and not hold up well inside of baked goods. It's tedious but worthwhile.
In your pot, add 1 cup of water and 2 cups of sugar. The exact amount doesn't really matter, the water will all boil off, it's just there to dissolve the sugar. The sugar needs to be high enough to cover the citrus peels. Bring it to a boil so the sugar dissolves. Add the orange peel back in and reduce to a simmer.
Cook for about an hour on medium-low heat. The orange peel will become translucent. If you have a thermometer, it’s around 235°F.
Remove the peel to parchment paper, try to leave as much syrup in the pot as you can. If you’re using the candied citrus for baking, leave them to dry for 2 days.
If you’re using the candied citrus for garnish or snacks, toss it in sugar. It will be much less sticky this way, but it gets harder/crunchier over time which isn't as nice inside of a cake.
Save the extra sugar syrup – run it through a sieve and use it in mixed drinks.
Grandma’s Fruitcake #shorts
This video is just the start of a blue ribbon winner of a fruitcake. My grandmother's recipe has a few extra steps and ingredients to make sure you fruitcake will stay moist and have a holiday cheer about it to carry you through the that festive time.
2lbs of candied cherries cut up
2lbs of mixed diced fruit for fruitcakes
1 1/2 cups pineapple juice
1 box of golden raisins
1 box of dark raisins
1 cup of honey
1 lb of whole pecans
Mix those up in a bowl and cover in your choice of brandy and let soak for 24 hours.
Next comes the batter and baking....
Moist, Buttery and Rich Christmas Fruitcake
This moist, buttery and rich Christmas fruitcake is truly delicious! It doesn't contain any of the ingredients that tend to give fruitcakes a bitter taste that most people don't care for. This one is so good that most people who don't care for fruitcake absolutely love this recipe. I hope you'll try it, you will be amazed at how good it really is. I'm listing the ingredients below along with a link to another video that features my Maple, Sage and Spice rub for your turkey and my homemade cornbread dressing. If you enjoyed this video and found it helpful, please like and subscribe and hit the message bell so that you'll be notified whenever I post a new video. Have a wonderful Thanksgiving and thanks for watching!
Christmas Fruitcake:
2 cups sugar
6 large eggs at room temperature
1/2 pound butter, softened (do not use oleo)
1 teaspoon pure vanilla extract
3 cups all purpose flour, sifted first and then measured
1/2 teaspoon salt
1 pound candied pineapple
1/2 pound red candied cherries
1/2 pound green candied cherries
1 pound golden raisins
1/2 pound chopped pecans
1/2 pound shredded coconut
juice from one orange
Please see video for mixing and baking instructions.
Here's how to make my Maple, Sage & Spice rub and my homemade cornbread dressing:
Holiday Pecan Fruit Cake - Cooking From Scratch - Holiday Cake Recipes
Holiday Pecan Fruit Cake - Cooking From Scratch - Holiday Cake Recipes Recipe Download:
Hey y'all, and welcome to Collard Valley Cooks! Ever wondered how to make your Fruit Cakes taste like mama made them? Collard Valley Cooks is the official YouTube channel of “Cooking Like Mama Did. This Southern Cooking channel has the south’s best step by step cooking videos. Here, we connect You with a mama’s love and experience through Tammy’s recipe tutorials right in your own kitchen.
#collardvalleycooks #fruitcake #fruitcakerecipe
Purchase Collard Valley Cooks Cookbooks:
Tammy’s Christmas Fruitcake (New Recipe is not in our Cookbooks)
For the Cake:
2 CUPS BUTTER
2 CUPS PACKED BROWN SUGAR
6 LARGE EGGS
2 TSP. APPLE PIE SPICE (PENZEY’S)
2 2/3 CUP SELF-RISING FLOUR (WHITE LILY)
1/2 CUP GRAPE JUICE
3 TBSP. VANILLA EXTRACT
3 1/2 CUPS CANDIED FRUIT
10 OZ. CHOPPED DATES
4 CUPS CHOPPED PECANS
Read the entire recipe before beginning. Do not
preheat the oven!
In a mixer mix the butter and sugar until fluffy. Add
eggs one at a time, beating in between.
Add Apple pie spice and vanilla extract. Add grape
juice and mix well. Add flour and beat for 2 minutes
on medium speed.
In a separate bowl add 1/3 CUP FLOUR then add your
fruit and mix until fruit is coated well with flour. Add
pecans and dates and mix well. Pour batter into bowl
with fruit and nuts. Mix well.
Spray pans with baking spray and fill 3/4 full of
batter. Put cake in a cold oven and then put on Bake
at 350 degrees and bake 30 minutes. Turn oven to
250 degrees and bake for 2-4 hours. Cook time will
vary depending on size and depth of cake. Cake must
be done before topping with fruit. After you top cake
cook another 30 minutes for pecans to toast.
For pecan and fruit topping:
JELLY OR MARMALADE (8OZ.) 1-2 CUPS OF LARGE
MIXED COLORED CANDIED FRUITS (YOUR CHOICE) I
LIKE RED AND GREEN CHERRIES.
4 CUPS OF WHOLE PECANS
Heat jelly (your choice apple or orange marmalade)
in a non-stick small pot or skillet.
Pour over fruit and mix until fruit and nuts are coated
well.
My choice of fruits:
8 oz. FRUIT AND PEEL OLD ENGLISH MIX OR EXTRA
FANCY (THESE ARE CHOPPED SMALL) (1 CUP)
8 OZ. TROPICAL MIX (1 CUP)
8 OZ. MIXED PINEAPPLE AND CHERRIES (HALF THESE)
10 OZ. CHOPPED DATES
TIPS:
WHEN YOU BUY FRUIT AND NUTS GET PLENTY FOR
TOP OF CAKES TOO!
DO NOT PLACE TOPPING ON CAKE BEFORE IT IS SET
IN MIDDLE OR IT WILL SINK DOWN INTO THE CAKE.
DO NOT USE OLD ENGLISH FRUIT UNLESS YOU TASTE
AND MAKE SURE YOU LIKE THE CITRON AND FRUITS,
REPLACE WITH OTHER MIXED FRUITS IF YOU DO NOT
LIKE IT.
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We're Tammy and Chris Nichols, and this is our little corner of the internet where we share our love for Southern cooking, passed down through generations and seasoned with a whole lot of heart. Pull up a chair at our virtual table, where biscuits rise golden brown, collard greens simmer soulfully, and laughter and good times always bubble over. We'll be showing you how to whip up classics like fried chicken and cornbread, explore hidden gems of Southern cuisine, and even throw in a few surprises along the way. So, grab your spatula and get ready to cook up some memories with Collard Valley Cooks!
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Fruit Cake - The Best Homemade Christmas Gift Ever
#shorts #fruitcake #christmas #gift #homemade
Ingredients:
- 120g raisins
- 2 tbsp. lemon juice
- 50g dried orange
- 50g dried lime
- 50g cranberrys
- 50g crushed almonds
- 60ml rum
- 425g flour
- 20g fresh yeast
- 75ml milk
- 100g butter
- 1 egg
- 50g sugar
- 1 tbsp. vanilla sugar
- 1 tsp. cardamon
- 2 tsp. cinnamon
- 1 tsp. nutmeg
- salt
Some butter and powdered sugar on top