Candied Hawthorn Berries
A nostalgic Chinese winter treat with tender hawthorn berries draped in a golden caramel glaze. These sweet-tart candies are absolutely addictive and make a charming snack or handmade gift.
Story
Known as 炒红果 in Chinese, these candied hawthorn berries are a beloved street food classic. The trick is cooking the berries just long enough to become tender while enveloping them in that glossy, amber-colored glaze. Keep a close eye on the sugar as it cooks—patience here yields that perfect shiny finish.
Ingredients
Instructions
Prepare the berries
Sort through the hawthorn berries and discard any that are bruised or damaged. Dissolve a pinch of salt in cold water to make a light brine. Soak the berries for about 10 minutes, then rinse thoroughly under running water. Pat completely dry with a clean kitchen towel.
Remove the pits
Use a specialized hawthorn pitter or a thin-walled metal tube to push through from the stem end of each berry, removing the pit. Work carefully to keep the berries intact. If you don't have a pitter, make a small incision and manually remove the pits.
Make the sugar syrup
Combine the sugar and water in a wide, heavy-bottomed pan. Heat over medium heat, stirring occasionally until the sugar completely dissolves. Once boiling, stop stirring and let the syrup cook until it turns a light amber color—about 8 to 10 minutes.
Coat the berries
Add the prepared hawthorn berries to the amber syrup. Reduce heat to medium-low and gently toss the berries using a folding motion. Continue cooking and stirring for about 5 to 7 minutes until the berries become slightly translucent and the syrup thickens into a glaze that clings to the fruit.
Cool and serve
Transfer the candied berries to a parchment-lined plate, spreading them out in a single layer. Let them cool completely—the glaze will harden into a sweet shell around each berry. Serve at room temperature as a snack, or package in decorative boxes as thoughtful homemade gifts.