fry red fruits

How to Make Chinese Candied Hawthorn: A Simple Guide

Candied hawthorn, or *shan zha*, is a beloved traditional Chinese snack—tangy, sweet, and wonderfully chewy. Here’s a foolproof guide to making it at home.

Ingredients: 500g fresh hawthorn (pitted and cored), 200g sugar, 2 tbsp water, 1 tbsp lemon juice (optional, for brightness), and a pinch of salt.

Steps:

1. Prep the Hawthorn: Rinse the hawthorn and remove the pits (a corer or knife works). Cut thick ones into halves for even cooking.

2. Cook the Syrup: In a saucepan, mix sugar and water. Heat over medium-low, stirring until the sugar dissolves completely. Bring to a gentle simmer.

3. Simmer the Hawthorn: Add hawthorn to the syrup. Stir gently to coat, then cook on low heat for 15–20 minutes. Avoid high heat to prevent mushiness.

4. Thicken the Sauce: As it simmers, the syrup will thicken into a glaze. Add lemon juice and salt to enhance flavor. Cook until the hawthorn turns glossy and the syrup clings to it.

5. Cool and Serve: Transfer to a plate, separating pieces with a fork to prevent sticking. Let cool completely—they’ll firm up as they cool.

Tips: For a spiced twist, add a star anise or cinnamon stick during cooking. Store in an airtight container for up to a week. Enjoy this sweet-tart treat as a snack or dessert!