1. Toast whole spices individually until fragrant (if required).
2. Cool spices.
3. Crush spices (or dried fruit) using mortar and pestle (or food processor, or blender).
4. Add extracts/flavourings/colour into sugar and process/blend for a few seconds until distributed throughout the sugar and sugar is the desired consistency.
5. Spread infused sugar onto a lined tray (or into a wide dish) and leave at room temperature for 1 hour to dry.
6. Store sugar in airtight containers in the refrigerator for up to 4 weeks.
Citrus Sugar
1 cup sugar
Zest from 2 limes, 1 orange and 1 lemon
Spiced Sugar
Blend vanilla beans with sugar, or poke
empty (scraped) vanilla bean pods into a
jar of sugar to infuse over several months.
1 cup sugar 
1 1/2 tablespoons ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg

Vanilla Sugar
1 cup sugar
1 vanilla bean
Blueberry Sugar 
Brandied Sugar
Cacao / Cocoa Sugar
Candy Apple Sugar
Cinnamon & Ginger Sugar 
Coffee Sugar 
Ginger Sugar
Lemon Sugar 
Lime Sugar 
Orange Sugar 
Peppermint Stick Sugar
Raspberry Sugar 
Rum Sugar
Spearmint Sugar
Kaya Wanjoo. Food Preserving kaditj kalyakoorl moondang-ak kaaradj midi boodjar-ak nyininy, yakka wer waabiny, Noongar moort. Ngala kaditj baalap kalyakoorl nidja boodjar wer kep kaaradjiny, baalap moorditj nidja yaakiny-ak wer moorditj moort wer kaditj Birdiya wer yeyi.
Hello and Welcome. Food Preserving acknowledges the Traditional Custodians of the land on which we live, work and play, the Nyoongar people. We recognise their connection to the land and local waterways, their resilience and commitment to community and pay our respect to Elders past and present.
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