Delicious & Easy
Citrus Cheong
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.
Once your citrus cheong is ready, try it in an ...
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Preserving Citrus »
Originally published in issue 76.
Ingredients for
Citrus Cheong
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
*If using citrus with bitter skins or thick amounts of pith (like grapefruit or pomelo) to make cheong, peel to remove the skin and white pith beforehand.
Instructions for
Citrus Cheong
In a large glass bowl, mix the sliced citrus and 2⁄3 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.
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Frequently asked
Questions About This Recipe
How do you clean citrus before preserving?
1. Clean citrus thoroughly by creating a solution of 1 teaspoon of baking soda to 2 cups of water.
2. Soak citrus whole for 5 minutes to remove dirt and pesticide residue.
3. Dry the fruit well before use.
