Table of contents:
- Ingredients for Candied Ginger and Orange
- Method of preparing candied ginger - candied ginger with orange
Video: Candied Ginger - Candied Ginger With Orange. Step-by-step Recipe With Photo
Hot, juicy, sweet - candied ginger with orange or candied ginger, the sweetest exotic addition to pies, muffins or ice cream. Baking with candied ginger turns out to be unusually fragrant and tasty. If you love the pungent taste of ginger, then these wonderful, explosive candied fruits will be your favorite sweetness. Of course, not everyone likes ginger, but in baked goods its burning properties somehow imperceptibly dissolve, leaving only an unusually pleasant aftertaste.
You can keep the candied ginger in the syrup by cutting the ginger slices into small pieces as needed. Or make candied fruits - put ginger on a wire rack, dry and roll in granulated sugar or powdered sugar. As such, ginger must be stored in a hermetically sealed container, and the syrup can be used to make drinks and even alcoholic cocktails.
- Cooking time: 2 hours
- Quantity: 150 g
Ingredients for Candied Ginger and Orange
- 180-200 g fresh ginger root;
- 150 g granulated sugar;
- cloves, star anise.
Method of preparing candied ginger - candied ginger with orange
Divide the ginger root into segments, then peel each of them, cut off all dark spots and damage. The peel from the ginger is conveniently scraped off with a sharp knife, like from a carrot, remove only the uppermost thin layer.
We cut the root across into thin slices, as a result, out of 200 g of ginger I have 125 g left, this is normal, sometimes it is worse if a very dry root comes across.
From the orange, we only need a thin layer of orange zest, the pulp is not used in this recipe. Add orange zest to the ginger slices. Remember to wash the orange thoroughly before removing the zest. Citrus fruits are treated with pesticides, so it is best to wash the orange well with a stiff brush and hot water.
Put ginger slices and orange zest in a stewpan with a thick bottom. Add a few cloves and star anise, pour about 200 ml of hot water. After the water boils, reduce heat and cook for 45 minutes, covered with a lid. If the water boils away, then you need to add a little boiling water during the cooking process.
We filter the boiled ginger, remove the cloves and star anise. The decoction left over from the preparation of ginger is not used in the recipe, but it can be added a little to herbal or fruit teas if you like the hot taste of ginger.
In a saucepan, mix granulated sugar, 150 ml of hot water, add boiled ginger, put the saucepan on the stove again, cook for about an hour.
When the ginger plates become almost transparent, and the syrup thickens, you can remove the stewpan from the heat, cool the contents, and then pour into a jar.
But you can get the ginger petals from the syrup, put them on a wire rack, when the syrup is completely drained and the petals dry slightly, roll them in sugar. Candied fruits should be stored in a hermetically sealed jar, and ginger syrup will always be used in desserts or drinks.
Candied Ginger - Candied ginger and orange are ready. Bon Appetit!