Homemade Crystallised Angelica

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READY IN: 72hrs 30mins
YIELD: 1 batch
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Choose stalks that are young and tender.
  • Cut the stalks into into 3-4 inch lengths, put them into a pan, cover with water and bring to a boil.
  • Drain and scrape away tough skin and fibrous threads with a potato peeler.
  • Return the angelica to the pan, pour on fresh boiling water and cook until green and tender (about 5 minutes or less).
  • Drain the stalks and dry them.
  • Put them into a bowl and sprinkle granulated sugar between layers.
  • Cover and leave for 2 to 3 days.
  • Slide contents of the bowl into a heavy-based pan. Bring very slowly to the boil and simmer until the angelica is tender and looks clear.
  • Drain, then roll or toss the shoots on greaseproof paper with sugar.
  • Then dry off the angelica in the oven, using the lowest temperature about 3 hours.
  • Wrap and store after cooling completely.
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