Ingredients from A to Z

Candied cherries are cherries preserved in sugar syrup, giving them an intensely sweet flavour and a firmer texture. They are most commonly dyed bright red, though green and natural undyed varieties also exist. In the kitchen, they are indispensable as a decoration for cakes, ice cream sundaes, and cocktails. They are also added to Christmas pastries, fruit bundt cakes, fruitcakes, and chocolate desserts. Their vivid colour makes them a popular garnish. When buying, look for varieties free from artificial dyes and preservatives. Once opened, store them in the fridge submerged in their syrup, where they will keep for several weeks.

Candied citron peel is a confectionery ingredient made by slowly cooking citrus rind, most often from citron or lemon, in sugar syrup until it becomes tender and sweet. The result is a chewy, sweet treat with a pleasant bitter citrus undertone. It is widely used in holiday baking, including stollen, panettone, fruitcakes, and gingerbread. It also appears in tart and pastry fillings, often combined with nuts or cottage cheese. Sold pre-diced into small cubes, it is readily available in most grocery stores. Beyond baking, it can be used as a garnish for desserts or incorporated into chocolate pralines.

Candied citrus peel is a confectionery ingredient made by simmering lemon and orange peel in sugar syrup, resulting in a sweet, aromatic flavour with a pleasant citrus freshness. It is used as an ingredient in Christmas biscuits, panettone, stollen, fruit cakes and gingerbread. It can be added to chocolate, nougat or used as decoration on cakes and slices. The peel retains its intense citrus aroma even after candying, which enriches the flavour of baked goods. Available in diced or strip form, it should be stored in a cool, dry place. An essential ingredient for traditional Christmas baking.

Candied fruit is preserved fruit that has been saturated with sugar syrup, giving it an extended shelf life, an intensely sweet flavour, and a characteristic glossy surface. Common varieties include cherries, orange, lemon, figs, pineapple, and even tomatoes. In the kitchen, it is a staple for baking: it is an essential ingredient in fruitcakes, Christmas pastries, gingerbread, stollen, and Italian panettone. It also works well stirred into muesli, yoghurt, or ice cream sundaes, and as a decorative topping for cakes. Look for varieties with natural colouring and store in a cool, dry, dark place for up to several months.

Candied ginger is made by simmering fresh ginger in sugar syrup and then coating it in granulated sugar. It combines the characteristic spicy heat of ginger with pronounced sweetness. In the kitchen, it is added to gingerbread, ginger biscuits, Christmas strudel, muesli, and chocolate desserts. It works well as a natural sweet snack, or as an addition to fruit salads, rice puddings, and Asian-style sauces. On its own, it is a popular treat and a natural remedy for nausea and digestive discomfort. Chopped candied ginger can replace fresh or ground ginger in baking, while adding extra sweetness.

Candied orange peel is made by slowly simmering fresh orange peel in sugar syrup until it becomes fully saturated and slightly caramelized. The result is a sweet-bitter, aromatic treat with a strong citrus fragrance. In the kitchen, it is used in Christmas baking, gingerbread, stollen, fruitcakes, chocolate confections, and desserts. Chopped pieces work beautifully in muffin batter, cookies, or oatmeal. Whole strips are often dipped in dark chocolate and served as confectionery. Store in an airtight container in a cool place, where it will keep for several months.

Candied pineapple is tropical fruit preserved through a candying process, repeatedly soaked in sugar syrup and then dried. The result is sweet, sticky pieces with an intense fruity flavor and extended shelf life. Compared to fresh pineapple, it has a significantly higher sugar content. It is most commonly added to Christmas cookies, fruit cakes, muffins, granola bars, or shortbread. It also works beautifully as a decoration for cakes and pastries. When using it in recipes, it is worth accounting for its sweetness and reducing the amount of added sugar accordingly.

Cane sugar is a sweetener derived from sugarcane (Saccharum officinarum). Unlike refined white sugar, brown and unrefined varieties retain some of their natural molasses, giving them a characteristic caramel flavor and aroma. It is used just like regular sugar, in baked goods, desserts, beverages, sauces, and marinades. It is particularly popular in recipes for gingerbread, cookies, caramel creams, and barbecue sauces, where its caramel notes really shine. It comes in various forms, light muscovado, dark muscovado, demerara, and turbinado. Nutritionally it does not differ greatly from white sugar, though it does contain trace amounts of minerals.

Cane syrup is a thick, dark-golden syrup made by evaporating and reducing sugar cane juice. It has a deeply sweet taste with subtle caramel and molasses notes and a distinctive aroma. It is used as a natural liquid sweetener in drinks, cocktails, marinades, dressings, for pancakes, in baking, and for drizzling over desserts. Milder and less bitter than molasses, it retains some minerals compared to refined sugar. Store sealed at room temperature.

Baby corn consists of small, whole cobs of corn harvested very young, before the kernels develop, then heat-processed and preserved in brine. They have a delicate, mildly sweet flavour and a tender yet firm texture. Unlike regular canned corn kernels, baby corn is eaten whole, cob included. In the kitchen, they are most commonly used in Asian dishes, stir-fries, soups, and noodle bowls. They also work well in salads, as a side dish, or as a garnish. They feature in many Thai, Chinese, and Vietnamese recipes. A practical preserved ingredient with a long shelf life that brings an Asian dimension to any meal.

Canned beef in its own juice is a convenient pantry staple containing cooked beef preserved in its natural meat juices. Thanks to heat processing, it has a long shelf life and serves as a great base for quick meals. The meat is tender, soft, and easily shredded into fibres. It can be used in soups, stews, pasta sauces, baked dishes, and savoury spreads. It is an affordable alternative to fresh beef and perfect for keeping in stock. Preparation is simple, just heat the contents and season to taste.

Canned cherries are fruit preserved in a sugar syrup, retaining their characteristic ruby-red colour and sweet-sour taste. Darker varieties with firm flesh, such as Burlat or Napoleon, are best suited as they hold their shape well during heat processing. They are a popular ingredient in cakes, particularly in Black Forest cake, where together with whipped cream and chocolate they form an iconic trio. They are also used as a filling for pastries, dumplings, or as a decoration for mousses and sundaes. The syrup can be flavoured with star anise, vanilla or a splash of lemon juice.