The “horned” root, better known as ginger, has a very specific burning taste, which not everyone likes. But if you cook ginger in sugar, then you can eliminate this feature of the product, and delicious candied slices will appeal to even children.

Useful properties of ginger in sugar

The root of this unique plant is very popular in Asia and India. Ginger has become popular among our lovers of oriental spices relatively recently, mainly due to Japanese cuisine. And also many housewives have already managed to appreciate its magnificent properties and bright taste.

Ginger root is extremely useful both in a candied and fresh state: it has warming, anti-inflammatory, anthelmintic and antispasmodic properties.

Its regular use is capable of:

  • improve the digestive tract, establish digestion, relieve constipation, nausea, remove toxins;
  • relieve pain in muscles and joints;
  • slow down the aging process;
  • accelerate recovery in diseases of the upper respiratory tract;
  • prevent the development of various tumors of various etiologies.

Read also:remedies for constipation

Ginger in sugar has a longer shelf life compared to fresh root due to the preservative properties of the sweet loose component, which in no way neutralizes the benefits of the finished product. The recommended daily intake for a finished product is only 4 grams.

Dried Ginger in Sugar

As a basis for a dish, you can take not only fresh, but also dried root.True, in this case, a process such as soaking is added, which will help to remove the excessive burning of the root.

For this recipe, it is more convenient to use not the weight of the products, but their volume, measured in a glass of 200 ml, as a countable measure:

  • 3 tbsp. dry ginger measles;
  • 6 tbsp. water;
  • 1.5 tbsp. Sahara;
  • icing sugar for deboning.

Cooking step by step:

  1. Place the dried root in drinking water and leave at room temperature for two to three hours, then cut into thin strips.
  2. Pour the treated ginger with a clean liquid in the amount indicated in the recipe, cook until transparent for about an hour.
  3. When the slices become clear, drain all remaining water into a separate container. Pour ginger and a half glasses of sugar, add the same amount of strained broth.
  4. Boil the composition, cook it until the liquid is completely thickened. Then remove the slices, dry on paper and roll in sugar.

Overweight people should control the amount of candied ginger they use, since the syrup and sweet breading make the dessert quite high-calorie.

Cooking with lemon

Ginger and citrus fruit can easily be turned into a healthy dessert, which will not only provide a warming effect in the cold season, but also help withstand seasonal colds.

This will require:

  • 200 g of peeled root;
  • 1 lemon;
  • 500 g of sugar;
  • 100 ml of water.

How to cook a dish:

  1. Rinse the lemon well, pour over boiling water and, together with peeled ginger, chop into small slices.
  2. Boil syrup from water and sugar. All sweet crystals should completely dissolve and the liquid boil.
  3. Dip the sugar and sugar into the pieces of the root and citrus fruit, continue the process by heating the products like regular jam until ginger is as soft as possible.

The resulting delicacy can only be transferred to a sterile glass jar and tightly closed. The blank can be stored in a kitchen cabinet or in the refrigerator, used as an additive in tea.

Candied Ginger Vanilla

Candied ginger can be placed in a variety of drinks or pastries. However, this unique product will become an equally delicious independent dessert. The main thing is that the root is fresh and elastic, without sluggish patches.

Amount of ingredients for a small portion of candied fruits:

  • 200 g of ginger root;
  • 200 g of granulated sugar;
  • 500 ml of water for pre-cooking and 150 ml for syrup;
  • 8-16 g of vanillin.

The sequence of actions:

  1. Gently peel the root of the thin skin, and then cut into small slices of arbitrary shape. Pour the product with water, boil for an hour after boiling, so that excess hotness is gone, and the root becomes softer.
  2. Throw the pre-processed ginger into a colander, allow the liquid to drain well.
  3. Boil the syrup using a prescription amount of water, sugar and vanilla, then carefully place the prepared root slices in it. Continue cooking until the ginger is clear (about another hour). So that the root pieces do not darken, you need to make sure that they are completely covered with a sweet composition.
  4. Get candied root pieces, place on a sieve. When the liquid has completely drained, lay the workpiece on a parchment-covered baking sheet and dry in an open oven with little heat.

The obtained candied fruits are rolled in icing sugar and stored in a hermetically sealed container.

Read also:pickled ginger recipe

Sun-dried ginger in sugar

The dried ginger root according to the presented recipe is prepared easier than candied ginger. Candied slices do not need to be dried in an oven or special device. It will be enough for them to lie down for a couple of hours on a horizontal surface under room conditions.

List of required ingredients:

  • 1000 g of ginger root;
  • 500 g of sugar;
  • water.

Working process:

  1. Peel the roots and cut into circles with a thickness of 5 mm.
  2. Transfer the prepared ginger to a pan with a thick bottom, top with sugar and pour bottled water. She will need just enough to cover the product. No more!
  3. Next, over low heat, cook the root until the liquid has completely evaporated, periodically stirring the contents of the pan. Only viscous sugar composition should remain at the bottom.
  4. Throw ginger into a colander so that the remaining syrup can drain completely, then roll the circles in sugar and dry them by spreading them, for example, on a baking sheet.

Concentrated ginger syrup, which will be a by-product in the process of making dried ginger, can be added to tea. The drink is much tastier than with a fresh root.

Refrigerated Billet Recipe

Ginger can not be cooked. In this case, the resulting product should be stored only in the refrigerator, and add another lemon to the main preservative (sugar). This method of preparation will not only extend the shelf life, but also make the ginger taste a lot softer.

To create a healthy piece of sugar from ginger root, you need to take:

  • 300 g of peeled ginger;
  • 300 g of lemon fruit;
  • sugar.

Cooking Algorithm:

  1. Carefully wash the citrus fruits in hot water, cut into small cubes, simultaneously removing all the bones. Grind pre-processed ginger in the same way.
  2. Chopped pieces of lemon and pieces of root into a sterile 800 ml glass jar.
  3. Now the contents of the container must be smashed with a submersible blender to a state of homogeneous slurry.
  4. Then begin to gradually pour small portions of sugar into the composition, stirring until dissolved. When the jar is almost full, the process can be considered complete.

This preparation is stored on the top shelf of the refrigerator and consumed by adding a dessert spoon to tea or just washing the dish with a glass of warm water.

Adherents of a healthy lifestyle prefer to replace sugar with honey as much as possible, but not in all recipes it is possible, especially if the cooking technology involves heat treatment. When heated, the bee product loses its best natural properties, and high temperatures practically do not affect the content of nutrients in the “horned” root. Thus, ginger in sugar is a very healthy delicacy that in moderation will only benefit.

Similar:More from the author: