Candied Angelica from The Complete Book of Home Preserving by Mary Norwak
Cut stems from young plants in April, and cut them into 3in/7.5cm pieces. Cover with boiling brine made from ¼oz/8 g salt to 4 pints/2 litres water. Leave for 10 minutes and drain. Rinse angelica...
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Ingredients
- ¼ oz/8 g salt
- 4 pints/2 litres water
- fresh angelica stems
- Sugar
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