The trinity of original citrus fruits consists of Mandarin Orange, Pomelo and the Citron. Known as Cedro in Italian, Citron is a giant lemon with a thick rind and hearty zesty flavour. This citrus fruit is as versatile as it is refreshing, used in warming risottos or as a summery snack. Join Michelin star chef Pietro Cacciatori with his citrus celebration of Candied Citron, an adored sweet in Italy.
The beauty of this dish is its multiple uses. Out of just four ingredients, you can enjoy an instant snack or have a vibrant decoration for a cake of your choice. The gentle coating of sugar provides the citron with a crystallised appearance, as well as creates a balance for the sour tang of the citrus. The citron bears its fruit all year round, making this a delicious dish you can keep going back to.
Candied Citron (“Cedro”)
Makes 2 cups of candied citron - Cook in 1 hour plus overnight to dry
- 2 Citrons
- 600g caster sugar, plus 100g for tossing the fruit
- 500ml water plus extra for blanching
- 3 tablespoons granulated sugar
- 1 tablespoon light corn syrup (optional)
Wash, dry and cut the citrons into 2cm cubes. Place the pieces in a large saucepan with enough water to cover, and proceed to blanch the citron for 35-45 minutes. You will know when they are ready, as the citron becomes translucent.
Drain the citron and then combine with sugar, 500ml of water, corn syrup (optional) in the same saucepan. Bring the pot to simmer and cook, stirring occasionally to ensure the citron doesn’t stick or burn on the bottom of the pan. Once the syrup reaches 110 degrees Celsius (°C), remove it from the heat and cool at room temperature. Drain the citron of any excess liquid.