Hot, juicy, sweet - candied ginger with orange or candied ginger, the sweetest exotic additive to cakes, muffins or ice cream. Baking with candied ginger turns out to be extremely fragrant and tasty. If you love the burning taste of ginger, then these wonderful candied fruits with explosive taste will become your favorite sweetness. Of course, ginger is not to everyone’s liking, but in baking its burning properties somehow imperceptibly dissolve, leaving only an unusually pleasant aftertaste.
How to cook a festive Italian cake "Mimosa" with candied ginger pieces you can learn in the recipe - Cake "Mimosa"
You can keep candied ginger in syrup by slicing the ginger slices as needed. Or make candied fruit - put ginger on the grill, dry and roll in sugar or powdered sugar. In this form, ginger should be stored in a sealed container, and the syrup can be used to make drinks and even alcoholic cocktails.
- Cooking time: 2 hours
- Amount: 150 g
Ingredients for candied ginger and orange
- 180-200 g of fresh ginger root;
- 150 g of granulated sugar;
- orange;
- clove, badian.
Method of preparation of candied ginger - candied ginger with orange
Divide the ginger root into segments, then each of them is peeled, cut off all dark spots and damage. The peel from the ginger is conveniently scraped with a sharp knife, as with a carrot, remove only the topmost thin layer.
Cut the root across thin slices, and as a result, I have 125 g of 200 g of ginger, which is normal, sometimes it is worse if you get a very dried root.
From the orange we need only a thin layer of orange zest, the pulp is not used in this recipe. Add orange zest to the ginger plates. Do not forget to thoroughly wash the orange before removing the zest. Citrus fruits are treated with pesticides, so it is better to wash the orange with a stiff brush and hot water.
Put a plate of ginger and orange zest in a thick-bottomed skillet. Add a few cloves and star anise, pour about 200 ml of hot water. After the water boils, reduce the heat and cook for 45 minutes, cover with a lid. If water boils away, then you need to add boiling water in the process of cooking.
Strain 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 you can gradually add it to herbal or fruit tea, if you like the hot taste of ginger.
Mix sugar in a saucepan, 150 ml of hot water, add boiled ginger, again put the saucepan on the stove, cook for about an hour.
When the ginger plates become almost transparent, and the syrup thickens, you can remove the saucepan from the heat, cool the contents, and then pour into the jar.
But you can get the ginger petals from the syrup, put it on the grate, when the syrup is completely drained, and the petals are slightly dried, roll them in sugar. Candied fruit 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. Enjoy your meal!
