Candied ginger
Composition / ingredients
10
Servings:
Step-by-step cooking
Step 1:
Ingredients.
Step 2:
Ginger root is thoroughly washed and cleaned, and then cut into thin slices of 2-3 mm.
Step 3:
Put in a suitable container and fill with water. In this state, the root stands for three days. Soaking is necessary to slightly soften the burning taste of ginger root.
Step 4:
Then transfer the ginger to a cooking container, fill with water, bring to a boil and drain the water. Pour sugar into ginger, add three glasses of water and cook for about half an hour over low heat, stirring constantly.
Step 5:
Then cook candied fruits twice more in the same way, but only after complete cooling.
Step 6:
When the ginger becomes transparent, candied fruits are cooled, sprinkled with powdered sugar.
Step 7:
Fully prepared candied ginger is stored in jars.
Step 8:
Have a nice tea party!
Cooking candied ginger according to this recipe is a rather laborious process, but it is certainly worth it.
Ginger root is thoroughly washed and cleaned, and then cut into thin slices of 2-3 mm.
We put it in a suitable container and fill it with water. In this state, the root stands for three days.
Soaking is necessary to soften the burning taste of ginger root a little.
Then we transfer the ginger to a cooking container, fill it with water, bring it to a boil and drain the water.
Pour sugar into ginger, add three glasses of water and cook for about half an hour over low heat, stirring constantly.
Then cook candied fruits twice more in the same way, but only after complete cooling.
When the ginger becomes transparent, candied fruits are cooled, sprinkled with powdered sugar.
Fully prepared candied ginger is stored in jars.
Ginger root is thoroughly washed and cleaned, and then cut into thin slices of 2-3 mm.
We put it in a suitable container and fill it with water. In this state, the root stands for three days.
Soaking is necessary to soften the burning taste of ginger root a little.
Then we transfer the ginger to a cooking container, fill it with water, bring it to a boil and drain the water.
Pour sugar into ginger, add three glasses of water and cook for about half an hour over low heat, stirring constantly.
Then cook candied fruits twice more in the same way, but only after complete cooling.
When the ginger becomes transparent, candied fruits are cooled, sprinkled with powdered sugar.
Fully prepared candied ginger is stored in jars.
Caloric content of the products possible in the composition of the dish
- Ginger - 80 kcal/100g
- Dry ginger - 347 kcal/100g
- Pickled ginger - 51 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Water - 0 kcal/100g
- Powdered sugar - 374 kcal/100g
