Candied Fruit
Peel from 2 oranges, coarsely ground or cut into 1/4 inch pieces
Peel from 2 lemons, coarsely ground or cut into 1/4 inch pieces
3 cups water, divided use
2 cups Karo Syrup or 2 cups sugar
1 Vanilla Bean, split lengthwise
Vanilla Candied Pineapple
2 cups approximately, or one can of pineapple tidbits (This can be more or less it doesn’t matter. As long as there is enough liquid to cover the pineapple chunks.)
Vanilla Candied Cherries
1 cup or so of maraschino or pie cherries and follow the recipe instructions below.
Vanilla Plumped Raisins
1 cup golden raisins
1 cup white wine (such as a Riesling)
1 Vanilla Bean, split lengthwise
Candied Fruit
Simmer the orange and lemon peel in 2 cups water for approximately 10 minutes, then drain peel into a sieve.
Now add the fruit and 1 cup of water and simmer for 20 minutes with Karo Syrup or sugar and vanilla bean.
The fruit now can either stay in the syrup, or it can be spooned onto a cookie sheet and left to dry and crystallize. I usually just keep it in a jar. I spoon what I need into the recipe.
If you use the sugar it will crystallize like the candied fruit that you see in the stores. If you use the Karo Syrup it will be gooey. (I like the gooey.)
Candied Pineapple
Cut pineapple and simmer in 1 cup water, 2 cups sugar or Karo syrup and a vanilla bean, split lengthwise (use the same vanilla bean that you used for the citrus if you want) green food color (if desired)
Vanilla Plumped Raisins
Simmer the raisins in the white wine with the split vanilla bean.
Find it online: https://vanillaqueen.com/stollen/