Candied fruit, naturally fat-free, is easy enough to make at home. Great for gifts, parties, or to cook with. Homemade candied orange, lemon, and/or grapefruit peel, candied pineapple, and candied (glace) cherries.
Low-fat nut candy recipes can be found here.
- 6 large citrus fruits (orange, lemon, and/or grapefruit), peels of
- 1 tsp salt
- 4 1/2 cups granulated sugar, plus extra
- 1 ½ cups water, plus extra
Cut tops and bottoms off of fruit, then use a knife to score into quarters and remove peel. Cut into 1/4 inch-wide strips, place in large saucepan and cover with cold water. Bring to a boil over high heat, drain, then cover with cold water and bring to a boil a second time. Repeat twice more with fresh water. In new saucepan, combine 4 ½ cups sugar and 1 ½ cups water with wire whisk over medium heat. Bring to a boil and simmer 8 or 9 minutes, around 230 degrees Fahrenheit on a candy thermometer. Reduce heat and add peels, simmering gently 45 minutes or until peels turn clear-ish, without stirring. (Swirl pan by handle to move peels around, if absolutely necessary.) Drain and roll in sugar, dry 4 to 5 hours before storing or using to cook.
- 2 cups granulated sugar
- 1/2 cup water
- 1 pound fresh cherries
- 1/2 fresh lemon, washed
- 1 cup unsweetened apple juice
Wash, stem, and pit cherries. Combine sugar and water with wire whisk in large saucepan over medium heat and bring to a boil, stirring regularly. Add cherries and lemon half, reduce heat to low and simmer about 20 minutes, until syrup is red and thickening. Remove from heat, transfer to covered, airtight container, and let stand several hours (or overnight). Strain cherries, reserving syrup, and discard lemon half. Combine syrup and apple juice in large (clean) saucepan and bring to a boil over medium-high heat. Boil 5 minutes, add cherries, then reduce heat to low and cook until syrup is thick, around 220 degrees Fahrenheit on a candy thermometer.
- Reduced-Fat Fruitcake Recipes - Simple & Deluxe Versions
- Fat-Free Mincemeat & Low-Fat Mincemeat Dessert Recipes
- 2 20-oz cans pineapple chunks in juice
- 2 2/3 cup granulated sugar
- 1/4 cup light corn syrup
- water as needed
Drain pineapple, reserving juice. In large skillet, combine 1 ½ cups juice, 2 2/3 cup sugar, and corn syrup with wire whisk over medium-high heat. Bring to a boil and simmer uncovered 4-5 minutes until slightly thickened. Preheat oven to 200 degrees Fahrenheit. Add pineapple in single layer and cook 45 minutes or until pieces turn clear-ish, basting often with juice, adding water a Tbsp at a time as needed to lower heat and prevent caramelizing. Remove from heat, drain, and cool on wire racks over a drip pan in oven about 30 minutes or until no longer sticky. Cool to room temperature before storing or using to cook.
Amanda on May 13, 2012:
I come to say thank very much for the ricepe. I'm now going to make them when I get paid.
Laura S on December 01, 2011:
I just returned from Paris and they had some wonderful candied apple slices that were chewy with a tart/sweet flavor. Can I do apples with one of these techniques for candied apples?
mary on October 27, 2011:
I have so many lemons on my tree I need another idea and this is it!!! Thank you.
Maddie Ruud (author) from Oakland, CA on September 29, 2011:
Kathy on September 29, 2011:
Can you candy fruit using Spenda?
Betty on January 22, 2010:
Never thought I could do it, making my own Glace' Fruit!!!!!
Thank you all so much.
Belinda on December 23, 2009:
These are great. I have done the cherry and pineapple. THANK YOU so much for the recipe. Dad's Christmas present done and dusted.
elizabeth on December 14, 2009:
Talking today about Glace Cherries and wondered how they where made, you have answered that question with an easy to follow recipe. Thanks a Million. Merry Christmas and may 2010 be very kind to us all.
Lupita Cantua on December 01, 2008:
My name is Lupita and I enjoy maing tamales for Christmas. I always use canned pineapple when making sweet tamales. This year I will try using candied pineapples, the recipe given. Thanks so much!!!
Tamara Merritt on November 19, 2008:
Thanks so much! I had lost my recipe for making my own candied pineapple, and have searched and searched.
I also use that same recipe using marachino cherries (red or green..separately) for my icebox fruitcake.
Once you have made your own candied fruit, you cannot use that flavorless 'stuff' sold in the grocery stores anymore...it just tastes ICK!
Sandra on October 28, 2008:
Thanks for the candied pineapple recipe. I can't buy it anywhere, so I'll try making it. I have an old family recipe for Christmas Cookies that calls for candied pineapple, and it doesn't come out right using anything else! Thanks again.
Fit Body 2 Day on December 17, 2007:
I bet these would make very pretty edible decorations on holiday cakes and pies. Nice going
Whitney from Georgia on December 14, 2007:
These sound interesting. What are other fruits you can candy?
Keti from Skopje, Macedonia on December 12, 2007:
YUMMY :P I'll try your recipes tommorow. Thanks!
Ricardo Nunes from Portugal on December 09, 2007:
I´m now going to see all the other recipes you´ve post. And now on I´ll be eyes open to your next hubs!
SunSeven from Singapore / India on December 09, 2007:
I am going to try the candied peel. It will be interesting to try it out on other peels as well. Thank you Maddie for sharing this with us all.
Patty Inglish MS from USA and Asgardia, the First Space Nation on December 08, 2007:
THANK YOU! I needed these recipes exactly today! It's a miracle! :) :)
Aman deep Garg on December 06, 2007:
YUMMY,Thanks a lot Christmas is coming.
COREY LONDON on December 06, 2007:
YOU ARE VERY GOOD AT WRITING.
WE READ YOU ALL THE TIME