Candied fruits, also known as crystallized fruits, are a delicious and unique treat made by preserving fruits in sugar syrup. They make great additions to fruitcakes, desserts, or as a standalone snack. Here’s a simple guide on how to make candied fruit at home in just 13 steps:

1. Choose the fruit: Select fresh, ripe, and blemish-free fruit for the best results. Some popular choices are oranges, lemons, cherries, pineapple, and apricots.

2. Wash and dry the fruit: Rinse your chosen fruit thoroughly under running water and pat it dry with a clean towel.

3. Prepare the fruit: Depending on the type of fruit you’re using, you may need to peel, core, or pit it before slicing it into uniform pieces.

4. Blanch the fruit: Bring a pot of water to a boil and quickly blanch the prepared fruit for 30 seconds to one minute. This step helps to remove impurities and softens the fruit slightly.

5. Shock the fruit: Immediately transfer the blanched fruit into a bowl of ice water to stop the cooking process.

6. Drain and dry the fruit: Allow the cooled fruit to drain in a colander or on paper towels.

7. Prepare sugar syrup: In a large saucepan, mix equal parts sugar and water (1 cup of each should suffice for most recipes). Bring it to a boil until the sugar dissolves completely.

8. Add flavorings (optional): You can add spices such as cinnamon or cloves, or extracts like vanilla or almond to give your candied fruits an additional layer of flavor.

9. Simmer the fruit: Add your prepared fruit to the sugar syrup and simmer on low heat for about an hour or until they become translucent.

10. Cool overnight: Remove your saucepan from heat and let the fruit sit in the syrup overnight. This process helps the fruit absorb more of the sugar syrup.

11. Drain the fruit: After allowing your fruit to soak overnight, carefully remove them from the syrup using a slotted spoon and place them on a wire rack or parchment paper to drain excess syrup.

12. Dry the candied fruit: Preheat your oven to its lowest setting (usually around 150°F or 65°C). Place the candied fruit in a single layer on a parchment-lined baking sheet and dry for at least two hours, or even up to 24 hours depending on the thickness and moisture content of your fruit.

13. Store your candied fruit: Once your candied fruit has cooled and dried completely, transfer it to an airtight container. It will last for several weeks at room temperature, or for a few months if stored in the refrigerator.

Now that you have these simple steps, you’re ready to make delicious homemade candied fruits to enjoy and share with friends and family!