2012-07-03

Candied ginger

Candied ginger
Author:
Category
Desserts
Ingredients
  • Ginger - 500 g
  • Sugar - 500 g
  • Water - 500 ml
In the photo you see not amber at all, but candied ginger - burning and spicy in taste and with a characteristic fresh aroma of “zest”. You won’t eat candied ginger with a spoon, like any other jam, but by taking only a small piece of ginger and biting off quite a bit, you will get a wonderful “seasoning” for coffee or tea, just for savoring and unhurried conversation ...

Recipe for candied ginger


1

Wash the ginger and scrape or peel off the skin.

2

Cut the ginger into thin slices.

3

Pour water into a wide saucepan, pour sugar into the water, put on a light fire and, stirring the sugar so as not to burn, bring to a boil and completely dissolve the sugar into syrup.

4

Put chopped ginger into sugar syrup and cook all the time stirring over very low heat for 45-60 minutes until the juice evaporates.

5

Line a roasting pan with parchment paper and spread the ginger on it in a single layer.

6

Put the ginger to dry in the oven at 50 ° C for 1-2 hours, or you can leave it to dry at room temperature for a long time.

7

Store candied fruits in an airtight iron jar.

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