Preserves with special and favorite scent of citrus made from orange peels, cut into thin sticks like matchsticks and with the outer peel intact. Ginger intensifies with its presence the superiority of the taste.
We enjoy it alone during all seasons but also accompany our sweet experimentation. With this we can decorate and garnish cakes and other desserts or serve creams, bowl of trifle, ice cream and yoghurt.
Yours!
We enjoy it alone during all seasons but also accompany our sweet experimentation. With this we can decorate and garnish cakes and other desserts or serve creams, bowl of trifle, ice cream and yoghurt.
Yours!
| work: 45′ | time: 10h:00′ | easy: |
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Ingredients (for 2 jars of 400g (14.1 oz) each)
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Wash and sweep clean the oranges and lemon. From the lemon we take the juice and then the peeled. You scribe the peel to vertical slices and peel. Remove the inner white flesh from each peel, then cut them lengthwise into thin slices about 3 mm (0.12 in). |
In a saucepan put enough water to boil and pour into the orange sticks. To be covered by water. Boil vigorously for 5 minutes since the beginning of the boiling. |
… and drain. This process is repeated three times until the bitterness is out well. If you do not have bitterness removed completely -depending on your taste- do not boil them again but put them in a large bowl with plenty of water and leave 1 or 2 hours, changing the water once or twice. Taste. |
When it is ready strain well and weight. You will use the same weight of sugar as the weight of the boiled peels. In saucepan, add 400ml water and weighed sugar to boil for 4'-5'. When the sugar is dissolved, add the boiled orange peel… |
… and boil for another 5' for the syrup to thicken. After a while, add the ginger grated in fine grater… |
… and the lemon juice. Remove from heat and let the preserve cool in the pan for a few hours and eliminate its waters. Then boil again for ~8', if the syrup is not thicken well, remove the peel, with a slotted spoon, add 2-3 tablespoons of sugar and boil some more. |
Put the special filling funnel to sterilized jars and fill them with the preserve. If the rim of the jars gets soiled with syrup, immerse the tip of a clean kitchen towel in boiling, sterile water and pass the rim of each jar. |
Once you fill them up, cover with plastic wrap, screw caps and invert the jars to cool their contents. Keep for a year and besides delicious preserve has many applications as addition to other sweets. |
You can grate the oranges in fine grater before the peel, and remove their orange coat. So it will have less bite the taste of preserve. We prefer a strong taste, but also intense color.
