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candied fruit
Candied fruit, also known as crystallized fruit or glacé fruit, has existed since the 14th century. Whole fruit, smaller pieces of fruit, or pieces of peel, are placed in heated sugar syrup, which absorbs the moisture from within the fruit and eventually preserves it. Depending on size and type of fruit, this process of preservation can take from several days to several months. This process allows the fruit to retain its quality for a year.The continual process of drenching the fruit in syrup causes the fruit to become saturated with sugar, preventing the growth of spoilage microorganisms due to the unfavourable osmotic pressure this creates.Fruits that are commonly candied include dates, cherries, pineapple, and a root, ginger. The principal candied peels are orange and citron; these with candied lemon peel are the usual ingredients of mixed chopped peel (which may also include glacé cherries).
Recipes vary from region to region, but the general principle is to boil the fruit, steep it in increasingly strong sugar solutions for a number of weeks, and then dry off any remaining water.
Ingredients
Oranges of your choice, preferably organic since you are only using the peel
White granulated sugar
Salt
This is not an exact amount recipe because the amounts will depend on how many oranges you using.
You can also use this technique for any other citrus fruit, limes lemons...
Panettone - El Panetùn in milanese dialect - is a traditional Christmas/New Year's sweet bread loaf that originated in Milan and very much appreciated all over Italy by now.
The traditional Italian Panettone is with candied fruit, orange and citron peel and raisins.
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