Candied ginger

Ingredients for 1 servings:

• 100 g fresh ginger
• 100 g sugar
• 100 ml water
• 3 oranges
• e.g. lemon juice

Instructions

Working time approx. 30 minutes; Rest period approx. 2 days; Cooking/baking time approx. 1 hour; Total time approx. 2 days 1 hour 30 minutes

and ginger-orange syrup, for those who like it spicy

Peel the ginger and cut into sticks or cubes (approx. 5 mm thick). Bring the water and ginger to a boil and simmer for about 20 minutes. The ginger should still have some bite. Now add the sugar and dissolve it. Let everything cool. Simmer the ginger broth for 20 minutes on two consecutive days and then let it cool. On the fourth day, simmer the broth until the ginger becomes translucent and the broth becomes syrupy. Remove the ginger from the syrup and drain it on a wire rack. Place it in a tightly sealed jar. It will keep for about 6 months if stored in a cool, dark place, provided it is not eaten beforehand. Either (if you want to enjoy it as ginger syrup) immediately pour the syrup into bottles while it is still boiling hot (shelf life approx. 6 months) or top it up with orange juice and a little lemon juice and boil it down again until it becomes syrupy (you may need to add a little more sugar, but that’s a matter of taste). Pour into bottles while still boiling hot (shelf life approx. 6 months). If you want the syrup to become crystal clear, strain it through a clean tea towel before bottling. Bring back to a boil briefly and then bottle. The syrup tastes wonderful in ice-cold sparkling water or sparkling wine! The batch can be doubled at any time!