A winter rejoicing citrus recipe with sweet syrup, spices and whisky!
Cooking and preserving citrus in winter is fun! Being able to source organic ones is preferable and easier when you live in a climate suitable for their cultivation. The best citrus fruits are definitely the ones you can pick from a backyard tree. While my little citrus trees are establishing, they are not producing much. Luckily, I can source extra lemons, cumquats and oranges from growers I know or at community markets. Any citrus can be candied in this recipe, but my favourites are cumquats or bitter oranges. It is best to choose fruits free from pesticides as the peel is the best part once cooked and candied. Before cooking, wash the citrus peel well with water and remove any spots with a peeler. This recipe can be bottled as a preserve for up to one year, but alternatively, you can keep the citrus slices and syrup separately in the fridge for two weeks. Candied citrus can be served with toasted bread or in various recipes. They are the main ingredient for my Citrus Mini Cakes and Citrus Duck Confit recipes (to come). Choose your favourite whisky if you are keen on a “tipsy” flavour. I use the Canadian Sortilège, which is a whisky and maple liquor. The alcohol will be reduced when boiled, but if you prefer not to add whisky, maple syrup, or vanilla extract, it will be just as delicious!
Citrus candied delight • Photography © Bottle and Brush Studio 2021-23
RECIPE
INGREDIENTS:
500g citrus slices, seeds removed (or halves for cumquats)*
2 cups sugar
2 cups water
1 tbsp maple whisky (Canadian Sortilège or mix of maple syrup and whisky)
2 stars anise
Pinch of ground clove
PREPARATION: In a saucepan, slowly dissolve the sugar in the water on low heat.
Bring to the boil, and add whisky and spices.
Simmer gently for 10 minutes.
Add citrus and simmer for 30 minutes, stirring occasionally, until the syrup and the fruits are translucent.
Ladle the citrus into sterilized jars and cover with syrup*.
Then, give the full and sealed jars a 10-minute water bath.
Let the jars cool down, and then store them in a cool and dark place for up to one year.
Refrigerate after opening.
*Keep the extra syrup in jars in the fridge and use it for cocktails, marinades and desserts.
