Dulce de Cajuil (Cashew Apple Jam): A beloved dessert treasured by Dominicans, and a must-bring-back item from road trips.
Cuisine Dominican, Latino
Keyword caju recipe, cajuil recipe, dulce de marañon recipe, how to cook cashew nut, marañon recipe
Prep Time 10minutes
Cook Time 45minutes
Total Time 40minutes
Author Clara Gonzalez
1galwater(may need more)
Peel cashew apples: Using a very sharp knife, peel the cashew apples. Discard the peels.
Blanch cashew apples: Place the peeled cashew apples in a large pot, pour in enough water to cover them plus two inches [5 cm]. Heat over low heat until the water breaks the boil. Remove from the heat and cool to room temperature. Discard the water.
Repeat the previous process three more times.
Make candied cashew apples: Mix in the cashew apples, sugar, cinnamon, cloves and prunes. Heat over low heat until the liquid turns into a light syrup (about 30 minutes). Remove from the heat. Discard cinnamon and cloves.
Serve/store: Chill before serving. For storing, place in a lidded jar and refrigerate up to a week.
What's up with all the boiling and changing water?Remember what I said above about it tasting like plantains? Well, to get rid of that taste you need to blanch it that way, otherwise it will taste really no bueno.