[Recipe + Video] Dulce de Cajuil (Cashew Apple Jam)

Dulce de Cajuil (Cashew Apple Jam): A beloved dessert treasured by Dominicans, and a must-bring-back item from road trips.

Course Dessert

Cuisine Dominican, Latino

Keyword caju recipe, cajuil recipe, dulce de marañon recipe, how to cook cashew nut, marañon recipe

Prep Time 10 minutes

Cook Time 45 minutes

Total Time 40 minutes

Servings

Calories 451kcal

Author Clara Gonzalez

Ingredients

12 Cashew apples
1 gallon water (may need more)
¾ cup sugar (white, granulated)
3 sticks cinnamon
6 cloves

Instructions

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 this process three more times.
Make candied cashew apples: Mix in the cashew apples, sugar, cinnamon, and cloves. 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.

Video

Notes

What's up with all the boiling and changing water?

Remember what I said above about it tasting like raw plantains? Well, to get rid of that taste you need to blanch it that way, otherwise it will taste really no bueno.

Nutrition