Crystalised Angelica
Crystallized angelica was the original green bits in Christmas fruit mixes. Nowadays it is usually a dyed green jelly, which is such as pity as angelica has a wonderful flavour. Angelica has a host of medicinal benefits, and although the sugar isn’t healthy, crystalised angelica is still a remedy used for nausea.
Crystalised Angelica
This is how the green candy in dried fruit mixes should be made! Nowadays it is either green coloured cherries, or a totally artificial ingredient made with sugar and thickeners. Although this cannot be classed at healthy due to all of the sugar, it is better than unknown ingredients!
- Course
- Keyword
Baked goods - Cakes, biscuits and bread, preserves
angelica, baked goods, preserves
- Prep Time
10 minutes
- Cook Time
10 minutes
- Standing time
4 days
Ingredients
- 500 g Angelica stems
- 500 g White sugar
- 300 ml Water
- Castor sugar for coating
Instructions
- Wash the angelica stalks and cut them into 5cm lengths
- Place in a pot with just enough water to cover the stems
- Boil until soft - about 5 minutes
- Drain and peel off the outer skin.
- Place in a shallow tray and sprinkle with the sugar
- Cover and leave for 2 days
- Place the angelica and any sugar that has fallen off, into a pan with 300ml water
- Bring to the boil, then turn down and simmer until all of the syrup has absorbed into the angelica. Stir gently to prevent sticking to the pan
- Cool and lay on a cake rack.
- Sprinkle with castor sugar and leave to dry for another 2 days
- Store in an airtight container
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