Kotonjata (Christmas Candy)

Kotonjata Recipe - Croatian Christmas Candy with Quince and Lemon

Region / culture: Croatia | Preparation time: 30 minutes | Cooking time: 2 hours | Servings: 12

Introduction

Kotonjata, also known as Christmas Candy, is a traditional sweet treat that is popular in many Mediterranean countries. This delicious candy is made from quince, sugar, lemon juice, and water, resulting in a sweet and tangy flavor that is perfect for the holiday season.

History

Kotonjata has a long history and is often made during the Christmas season as a special treat for family and friends. The recipe has been passed down through generations and is a beloved tradition in many households.

Ingredients

13 large quince
2 lemons
2 cups water
sugar
1 cup strained lemon juice

How to prepare

Select the desired number of evenly colored (not spotted) quince. I recommend using 13 large quince.
Wash and peel the quince, just like you would an apple. Use a shredder to grate them on the largest holes.
Place all the grated quince in a heavy pot and add the juice of 2 lemons and 2 cups of water.
Cook over the lowest flame for at least an hour, or an hour and a half, until the quince is soft.
Remove the pot from the fire and measure the cooked quince by cup. Return it to the pot.
Add an equal amount of quince and sugar to the pot. Stir well until blended.
Cook on medium heat, being careful not to let it scorch. Then, reduce the heat to the lowest setting and cook for an additional hour, stirring frequently.
After the first half hour, add 1 cup of strained lemon juice.
To test if the quince is ready, place a teaspoonful on a small plate. If it doesn't run, it's ready to pour into platters or a Pyrex baking dish, about 0.25 inch thick.
Let it dry for 3 days, turning it frequently. You can cut it into smaller pieces to make it easier to turn.
Once hardened, wrap it and refrigerate until ready to use.

Variations

Add chopped nuts or dried fruits to the mixture for added texture and flavor.
Experiment with different citrus fruits, such as oranges or limes, for a unique twist on the traditional recipe.

Cooking Tips & Tricks

Be sure to select quince that are evenly colored and not spotted for the best results.

- Cooking the quince over a low flame for an extended period of time will help to soften them and bring out their natural sweetness.

- Stir the mixture frequently while cooking to prevent scorching.

- Testing the quince mixture on a small plate will help you determine if it is ready to be poured into a dish to set.

Serving Suggestions

Serve Kotonjata as a sweet treat during the holiday season or as a special dessert for a dinner party. Pair it with a cup of hot tea or coffee for a delightful treat.

Cooking Techniques

Cook the quince mixture over a low flame for an extended period of time to allow the flavors to meld together and create a rich, sweet candy.

Ingredient Substitutions

If quince is not available, you can substitute with apples or pears for a similar flavor profile.

Make Ahead Tips

Kotonjata can be made ahead of time and stored in the refrigerator until ready to serve. This makes it a convenient dessert option for busy holiday gatherings.

Presentation Ideas

Cut the Kotonjata into small squares and arrange them on a decorative platter for a beautiful presentation. Dust with powdered sugar for an extra touch of elegance.

Pairing Recommendations

Pair Kotonjata with a glass of dessert wine or a cup of hot tea for a delightful after-dinner treat.

Storage and Reheating Instructions

Store Kotonjata in an airtight container in the refrigerator for up to two weeks. Serve at room temperature or slightly chilled for the best flavor.

Nutrition Information

Calories per serving

Each serving of Kotonjata contains approximately 120 calories.

Carbohydrates

Each serving of Kotonjata contains approximately 30g of carbohydrates.

Fats

Each serving of Kotonjata contains minimal fat content.

Proteins

Each serving of Kotonjata contains negligible protein content.

Vitamins and minerals

Quince is a good source of vitamin C and fiber, providing essential nutrients to your diet.

Alergens

Kotonjata may contain allergens such as citrus (lemon) and sugar. Please be cautious if you have allergies to these ingredients.

Summary

Kotonjata is a sweet treat that is relatively low in fat and protein, making it a delicious indulgence for those watching their calorie intake.

Summary

Kotonjata is a delicious Christmas candy made from quince, sugar, lemon juice, and water. This sweet treat is perfect for the holiday season and can be enjoyed as a dessert or snack. With its tangy flavor and chewy texture, Kotonjata is sure to be a hit with family and friends.

How did I get this recipe?

I remember the joy I felt when I first discovered this recipe for Kotonjata, a traditional Christmas candy that has been passed down through generations in my family. It was many years ago, when I was just a young girl, that my grandmother taught me how to make this special treat.

Growing up in a small village in the mountains of Croatia, Christmas was always a magical time of year. The air was crisp and cold, the snow fell softly, and the smell of cinnamon and nutmeg filled our cozy little cottage. It was during one particularly snowy winter that my grandmother decided it was time for me to learn the secret recipe for Kotonjata.

The first step in making Kotonjata was to gather all the necessary ingredients. We needed honey, walnuts, almonds, dried figs, and a variety of spices. My grandmother explained that each ingredient was essential to the flavor and texture of the candy, and that only the finest quality would do.

As we worked together in the warm glow of the kitchen fire, my grandmother shared with me the story of how she had learned to make Kotonjata from her own grandmother many years before. She told me tales of Christmases past, of the joy and laughter that filled their home as they prepared the candy together. I listened intently, eager to learn all I could about this special tradition.

Once we had gathered all the ingredients, it was time to begin the process of making the candy. My grandmother guided me through each step, showing me how to chop the nuts and figs, how to mix the spices just right, and how to heat the honey to the perfect temperature. She taught me to be patient, to trust my instincts, and to always add a little extra love to whatever I was cooking.

As the sweet aroma of the honey and spices filled the air, I felt a sense of pride and accomplishment wash over me. I was learning a piece of my family's history, a recipe that had been cherished and perfected over the years. I knew that one day, I would pass this knowledge on to my own children and grandchildren, keeping our traditions alive for generations to come.

Finally, after hours of stirring and simmering, the Kotonjata was ready to be poured into molds and left to cool. My grandmother and I sat together by the fire, sipping hot cocoa and watching the snow fall outside the window. We laughed and talked, sharing stories and memories as we waited for the candy to set.

When the Kotonjata was finally ready, we carefully removed it from the molds and admired our handiwork. The candy was a rich golden brown, studded with nuts and figs, and shimmering with a thin layer of honey. It looked almost too beautiful to eat, but we couldn't resist the temptation to try a piece.

As we savored the sweet, spicy flavors of the Kotonjata, I knew that this recipe would always hold a special place in my heart. It was more than just a candy; it was a connection to my past, a link to my ancestors, and a symbol of the love and tradition that had been passed down through my family for generations.

And so, every Christmas since that day, I have continued to make Kotonjata, sharing the recipe with my own children and grandchildren, just as my grandmother shared it with me. It is a tradition that I will always cherish, a reminder of the joy and warmth of the holiday season, and a delicious way to honor the memories of those who came before me.