How to preserve the essence of citrus in a syrup with an age-old Korean Tradition Derived from the age-old Korean tradition of preserving fruits in syrup, this delightful concoction captures the essence of fresh citrus in every spoonful. To achieve the perfect balance of sweetness and tanginess, it’s crucial to weigh equal amounts of sugar to fruit, ensuring an optimal ratio that enhances the natural flavors of the citrus.
Ingredients: 1 pound thinly sliced citrus, washed, seeds and stems removed 1 pound sugar Equipment Sterilized glass jars or vacuum-sealed bag Rubber gloves Large glass bowl Cutting board and knife
Directions: In a large glass bowl, mix the sliced citrus and ⅔ of the sugar with gloved hands until the sugar has dissolved.
Transfer the mixture to sterilized glass jars or a vacuum-sealed bag, and top with remaining sugar.
Leave the jars or sealed bag at room temperature for 3 days. If the temperature exceeds 70°, reduce the fermentation time accordingly (e.g., 100° or higher may require only 1 day, while temperatures lower than 70° could extend up to a week).
After 3 days, transfer the jars to the refrigerator. Refrigerate for 1 week before using.
The citrus cheong can be stored for up to 3 months with citrus, or strain out the fruit and store syrup in the refrigerator for up to 1 year.
Use the syrup as a sweetener in drinks, pour over pancakes or ice cream, or brush on cake layers for added flavor and moisture.
Once your citrus cheong is ready, try it in an … Orange-Thyme Spritz »
Mothers Day 2007 was the inception of the blog, Dine With Donna. I enjoy the challenge of preparing a variety of foods. Growing up in a large Catholic family in the Midwest, my cooking skills were inspired as my mother's kitchen assistant. If you choose to use a recipe, please post a comment or suggestion that will help another person coming to the blog.
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