Candied Fruit, Citrus, and Herbs
Finally...the last element for the Winter Cranberry Cake (Episode 1)! This piece isn't really for the flavor of the cake (I mean, you can definitely eat the citrus peels and the cranberries, but you're on your own with the candied rosemary...eat at your own risk!). It's quick and easy and adds a beautiful visual element. You will definitely impress with this simple technique!
- 1 cup granulated sugar, plus more for sprinkling
- 4 cups water
- Items to candy (citrus peel, cranberries, herbs, etc)
- For citrus: Bring 3 cups of water to a boil over medium heat. Add citrus peels and boil for 10-15 minutes. Drain peels and set aside.
- Combine sugar and remaining water in a saucepan and bring to a rolling boil over medium heat until sugar is completely dissolved and a simple syrup has formed (about 5-10 minutes).
- Once simple syrup is boiling, add citrus peels; boil for 10-15 minutes and remove. Then add cranberries or other fruit and boil for 3-5 minutes, then remove. For herbs, simply drag herbs quickly through the simple syrup, ensuring even covered. Drain all pieces on a wire rack until surface is tacky (about 30 minutes).
- Sprinkle candied accents with the additional granulated sugar to create an iced/frosted/sparkly look.