** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
1. In a large shallow pan (about 4 inches deep) dissolve the sugar and water.
2. Bring the mixture up to a boil. Arrange the fruit on a round rack, tie a piece of string to the rack so you can submerge in the liquid without getting your hands sticky.
3. Lower the rack into the liquid. Press a round of wax paper on top of the fruit so it is completely immersed in the syrup.
4. Bring the syrup back up to a simmer. Simmer for 10 to 15 minutes.
5. Remove from heat and let the fruit cool. Leave the fruit in the syrup, covered for 24 hours at room temperature.
6. Lift the rack out of the liquid and allow to drain for 1/2 to 1 hour.
7. Transfer the pieces to paper towels and let dry for 3 to 5 hours.
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Dietary Notes:
This recipe is low-sodium with 4.5mg per serving, low-fat with 0.17g per serving, low-saturated fat with 0g per serving and low-cholesterol with 0mg per serving
This recipe is high in Vitamin C with 32% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Lemon, Natural Sweeteners, Oranges, Citric Acid allergies.
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