Candied ginger
Zenzero candito
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Approximately 0.5 kg of fresh ginger-sugar
1) Peel and dice the ginger.
2) put it in a saucepan, cover with water and cook until it is tender (about 30 minutes).
3) drain it, weigh it and put it back in the pot with an equal quantity of sugar and three tablespoons of water.
4) boil, stirring frequently until the liquid is almost evaporated.
5) reduce heat and stir constantly until Ginger is almost dry, after which extinguish the flame.
6) Throw for the pieces of ginger in sugar.
7) if stored in an airtight jar can last up to a month.
(Thanks to Giancarlo C.)
- Clara -
- linda -
- Jolanda -
- ANTONIA RUGGIERI -
