Thoroughly wash the Ciricote fruit. Using a fork or skewer, carefully pierce each Ciricote fruit multiple times to allow the syrup to penetrate during cooking.
2
In a large pot, combine the Piloncillo, Water, Mexican cinnamon stick, and Salt. Heat over medium heat, stirring occasionally, until the Piloncillo is completely dissolved and a syrup begins to form.
3
Add the pierced Ciricote fruit to the pot with the syrup. Ensure the Ciricote fruit is mostly submerged. If necessary, add a small amount of additional water.
