Crystalised Angelica

crystallised angelicaCrystallized angelica was the original green bits in Christmas fruit mixes.  Nowadays it is usually a dyed green jelly, which is such as pity as angelica has a wonderful flavour.  Angelica has a host of medicinal benefits, and although the sugar isn’t healthy, crystalised angelica is still a remedy used for nausea.




Crystalised Angelica

This is how the green candy in dried fruit mixes should be made! Nowadays it is either green coloured cherries, or a totally artificial ingredient made with sugar and thickeners. Although this cannot be classed at healthy due to all of the sugar, it is better than unknown ingredients!
Course Baked goods - Cakes, biscuits and bread, preserves
Keyword angelica, baked goods, preserves
Prep Time 10 minutes
Cook Time 10 minutes
Standing time 4 days


  • 500 g Angelica stems
  • 500 g White sugar
  • 300 ml Water
  • Castor sugar for coating


  • Wash the angelica stalks and cut them into 5cm lengths
  • Place in a pot with just enough water to cover the stems
  • Boil until soft - about 5 minutes
  • Drain and peel off the outer skin.
  • Place in a shallow tray and sprinkle with the sugar
  • Cover and leave for 2 days
  • Place the angelica and any sugar that has fallen off, into a pan with 300ml water
  • Bring to the boil, then turn down and simmer until all of the syrup has absorbed into the angelica. Stir gently to prevent sticking to the pan
  • Cool and lay on a cake rack.
  • Sprinkle with castor sugar and leave to dry for another 2 days
  • Store in an airtight container



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