search saves

Candied Cactus

From the Western Cookbook chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Overnight soaking not included in preparation time.

Ready In:
55mins
Serves:
Units:

ingredients

  • 3 cups cactus pieces, cleaned of spines and cubed
  • 3 cups sugar
  • 12 cup water
  • 1 tablespoon lemon juice (fresh is best)
  • 2 tablespoons orange juice (fresh is best)
  • food coloring (optional)

directions

  • Clean off any spines and glochids (the little hairy spines) from your cactus paddles; peel green skin and cube into 1 x 1/2 inch pieces.
  • Soak overnight in cold water.
  • Drain very well.
  • Make a syrup of sugar, water and fruit juices; add cactus and cook until syrup is nearly all absorbed, taking caution not to scorch.
  • May be tinted with food coloring if desired.
Submit a Recipe Correction

MY PRIVATE NOTES

Add a Note
Advertisement
Enter The Sweepstakes
Advertisement

RECIPE MADE WITH LOVE BY

@Molly53
Contributor
@Molly53
Contributor
"From the Western Cookbook chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Overnight soaking not included in preparation time."
icons / sparkles / sparkles

JOIN THE CONVERSATION

icons / sparkles / sparkles
icons / camera
upload
icons / star / star-outline
review
icons / write-a-review
tweak
icons / question
ask
all
reviews
tweaks
q&a
sort by: icons / navigate / navigate-down
  1. Molly53
    From the Western Cookbook chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Overnight soaking not included in preparation time.
Advertisement