For Yi Jiang and her family, winter weather brings a sweet taste of home

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It's a treat Yi Jiang and her kids look forward to all year long, and it can be made right in their own backyard as long as it's cold enough.

Tanghulu is a candied fruit snack enjoyed during the winter in northern China. The treat has been around since the9th-centurySong Dynasty,and is found at food stalls in street markets.

"In northern China, the winter is pretty coldand the temperature is always below zero," said Jiang. "You have to eat tanghulu outside and finish it as soon as possible, or the syrup will become messy and sticky."

'I can't resist'

Growing up,Jianglearnedhow to make tanghulufrom her mother. Now, she makes it for her own family in Ottawa.

"It is a great opportunity for my kids to be connected with the Chinese tradition," said Jiang.

Sunny, 9, and Jenny, 6, say it's one reason they look forward to winter.

"When my mom boils it, she boils it into a sticky thing and then she makes it into gluey ice," said Sunny. "It melts in my mouth. I can't resist the sweetness."

It's all aboutthe timing

To make tanghulu, Jiang starts by boiling sugar in some water on an outdoor stove. While she's waiting, she skewers small pieces of fruiton sticks. Once the sugar mixture has turned into a dark syrup, it's time to dip the fruitto form thesweet coating.

Though there are only two ingredients, Jiang saidit's all about thetiming.

"Timing is everything. If you get it right, you'll make it perfectly."

Traditionally, tanghulu is made from thebright red haws fruit, which comes from hawthorn and resembles a crab apple. Since those are difficultto find in Ottawa, Jiang uses strawberries, cherry tomatoes and grapes.

Besides being a yummy treat, tanghuluis also steeped in symbolism.

"Tanghulu are a symbol of family reunion and happiness, so it's very popular during Chinese New Year celebrations," said Jiang.

Sunny saideating tanghulu reminds him of being in China during the Lunar New Year.

"After I was done with dinner I grabbed one of these tanghulu and sat on the topfloor of the apartment and watched the fireworks," he recalled.

Although the pandemic got in the way of a visit to China this Lunar New Year,Jiangsaidtanghulu serves asa sweet reminder of home and family.

Make your own Tanghulu

Ingredients:

• 4 cupssugar
• 1 cupwater
• 50pieces of fruits (grapes, strawberries, cherry tomatoes, etc.)

You'll also need 10bamboo sticks, plus one extra for testing the syrup.

Directions:

Wash fruitand dry thoroughly.Skewer fivepieces per stick.

Heat the sugar and water on medium heat. Stir until the sugar dissolves, then keep at a low boil. When thesugar solution begins turning dark, dip a stick into the syrup, then place it in cold water. If the syrup hardens around the stick, it's ready.

Now dip the fruitinto the sugar solution and rotate the stick. If you're doing this outdoors, you'll have to do it quickly while the syrup is still runny.The syrup will form lots ofthin threads. If you roll them together, it will resemble a bird's nest.

Wait until the coating is completely hardened. If it's really cold out, five minutes should be enough.Enjoy the crunch!