Etrog Recipes 


Dulce de Etrog (Citron Candy)
(About 6 cups)

10 ounces (1 large or 2 small) firm etrog (citron)
Water for soaking and boiling
3 cups water
About 5 cups (2¼ pounds/1 kg) granulated sugar
Juice of 1 lemon

1. Cut etrog in half and scoop out and discard seeds and pulp. Slice thinly or coarsely chop. Cover with cold water and let stand at room temperature overnight. Drain, rinse under cold water, and drain.
2. In a large pot, bring etrog and water to cover to a boil. Drain and repeat boiling twice more or until the water is no longer acidic.
3. Add 3 cups water, bring to a boil, cover, reduce heat, and simmer until etrog is tender (about 30 minutes).
4. Add sugar and lemon juice and cook over medium heat until etrog is transparent and syrup is thickened and registers 240 degrees (soft-ball stage) on a candy thermometer (about 1 hour). (Careful the syrup will foam up when it approaches 220 degrees). The fruit may stick to the bottom and burn, so shake the pan occasionally near the end.
5. You can strain the mixture or leave the peel in the candy. Pour onto a greased large baking pan or baking sheet to ½-to 1-inch thickness. Let stand overnight and cut into 1-inch squares. Roll the squares in confectioners' sugar.

VARIATIONS:
Etrog and Lemon Candy: Add ¼ pound (2 large or 4 medium) thinly sliced and seeded lemons.
Etrog and Orange Candy: Add 1 halved and thinly sliced large orange.



Candied Etrog Peel
(About 4 cups/1½ pounds)

4 cups (4 to 5 medium etrogim) etrog peel, cut into strips ¼- to ½-inch wide and 2-inches long
Cold water for cooking
2 cups (14 ounces) granulated sugar
1 cup water
¼ cup light corn syrup (optional)
Additional (About 1 cup) granulated sugar for sprinkling

1. Cover etrog peel with about 6 cups water, bring to a boil, Reduce heat, and simmer for 15 minutes. Drain and repeat process until peel is only slightly bitter (3 or 4 times).
2. In a large heavy saucepan over low heat, stir sugar, water, and, if desired, corn syrup until sugar dissolves. Increase heat to high and bring to a boil (about 3 minutes).
3. Add peel, reduce the heat to low, and simmer, stirring occasionally, until peel is transparent and most of syrup has been absorbed or registers 220 degrees on a candy thermometer (at least 60 minutes).
4. Spread additional sugar over a piece of wax paper or aluminum foil. With a slotted spoon, drain peel and place on sugar, tossing to coat.
5. Arrange peel in a single layer and let dry (8 hours or overnight). Store in an airtight container at room temperature for 2 weeks. Eat as candy or add to cakes, cookies, and puddings.



Etrog Cookies
(Makes 24 cookies)

3 cups all-purpose flour
2 teaspoons ground cinnamon
1½ teaspoons baking soda
½ teaspoon salt
¾ cup vegetable shortening
1¼ cups granulated or brown sugar
1 large egg
1/3 cup light molasses
2 teaspoons vanilla extract
24 pitted prunes, dates, or dried apricots

Icing:
1 pound confectioners' sugar
Lemon juice or water
Several drops yellow food coloring

1. Sift together flour, cinnamon, baking soda, and salt. Beat shortening and sugar until light and fluffy, about 5 minutes. Beat in egg. Add molasses and vanilla. Stir in flour mixture. Form into ball, secure in plastic wrap, and refrigerate until firm, at least 1 hour and up to 3 days.
2. Preheat oven to 375 degrees. Line 2 large baking sheets with parchment paper.
3. On a lightly floured surface, roll out dough ¼ inch thick, then cut into 48 rounds. Or divide dough into 48 equal balls and flatten into ¼-inch thick rounds.
4. Place a piece of fruit in center of each round. Fold over sides to enclose fruit, pinching edges to seal. Place seam side down on baking sheets, pinching ends to form a lemon shape.
5. Bake until light golden, 20 to 25 minutes. Let cookies stand until firm, about 1 minute, then remove to a rack to cool completely.
6. To make the icing: Combine confectioners' sugar with enough lemon juice or water to make a thick icing. Add a few drops yellow food coloring to create a lemon color.
7. To assemble: Spread a thin layer of icing on the flat sides of 24 cookies and press each against flat side of a plain cookie to form whole lemon shapes. Ice outsides of cookies and let stand at room temperature until dry.

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