Showing posts with label CHRISTMAS RECIPES. Show all posts
Showing posts with label CHRISTMAS RECIPES. Show all posts
No Bake Nuts & Chocolate Bars - Espresso flavoured
The Secret to High-Protein, No-Bake Nuts & Chocolate Bars
If you’ve ever lived with a young adult who wants to “eat healthy” but stares at a handful of almonds like they’re punishment, you’ll understand exactly why this easy no-bake nut and chocolate power bars recipe was born. My son has recently taken the high road—soaked flax seeds overnight, fresh juices, and all that noble business. But ask him to eat a handful of mixed nut and seed chocolate as-is, and suddenly he turns into a poet of boredom. Thankfully, necessity truly is the mother of invention! These homemade nut bars are the perfect solution, combine heart-healthy nuts and dry fruits with a sophisticated espresso-laced dark chocolate coating. They are the ideal high-protein, on-the-go office snack ideas that are mother-approved and young-adult-adored. Learn how to make these addictive dark chocolate energy cubes in just 30 minutes!
Easy Plum Jam Recipe: The Sweet Taste of Childhood Memories and Simple Preserving
Jam-making can feel like bottling sunshine, isn't it? If you're looking for a simple, yet utterly delicious, plum jam recipe that skips the stress and tastes of pure nostalgia, you've landed on the right page. This is not just a spread for toast; it’s a jar of concentrated festive cheer! With a simple hint of natural pectin and just the right amount of tang, this easy plum jam is the perfect homemade gift or a luxurious addition to your holiday breakfast table. Get ready to stir up some magic and boost your kitchen confidence!
Eggless Royal Icing – Perfect for Cakes, Cookies & Decorations
A Modern Twist on a Classic Tradition
The art of cake decorating has always been an integral part of festive baking. Growing up, we never baked cakes at home, but it was a tradition for my dad to buy beautifully iced Christmas cakes from JM & Sons, a beloved bakery in Coimbatore. These cakes were a special treat, with their firm, sweet royal icing and those charming rose-shaped sugar flowers on top. I adored them—not because they were sugary delights, but because they were roses. My love for flowers started early, and even though adulthood has made me a bit more restrained, those sugar roses will always hold a special place in my heart.
"Homemade Christmas Punch - A sip into the festive spirit!"
Sparkling Joy: Crafted Tales of Homemade Christmas Punch
Ahoy there, festive foodies! 🎄✨ As we usher in the season of merriment and joy, let's embark on a flavourful journey into the heart of Christmas cheer with our enchanting creation – the 'Homemade Christmas Punch.' Laughter echoing, lights twinkling, and a glass of this magical concoction in hand, transform you into a festive mood that makes your taste buds dance, and it sure warms your soul.
Let's Toast this Christmas Punch to Festive Gatherings - It isn't just a beverage; it's an invitation to celebrate the joy of togetherness. Whether you're hosting a grand Christmas party or opting for an intimate family gathering, this Homemade Christmas Punch is your perfect companion. It effortlessly transforms any gathering into a spirited affair, where every sip is a toast to love, laughter, and the magic of the season.
But wait, there's more! Ever considered starting your Christmas day with a punch? Some traditions go beyond the ordinary, and having Christmas Punch for breakfast is one of them. It's a Breakfast Elixir! Waking up to the delightful aroma of cinnamon and the refreshing burst of citrus, is sure to make your day; it's a festive wake-up call, setting the tone for a day filled with warmth and joy.
Now, let's delve into the magic behind the scenes. The ginger in this Christmas Punch isn't just there for its spicy kick; it's a digestive dance for your stomach. As you indulge in the elaborate feast of the day, ginger steps in as the culinary hero, aiding digestion and ensuring that every bite is savoured without a hint of discomfort.
Let's take A Sip of History on the go:
As we revel in the present, the roots of Christmas Punch stretch back centuries, a tradition intertwined with tales of camaraderie and festive indulgence. Originating in the heart of holiday celebrations, this timeless elixir has graced the tables of generations, evolving into a cherished custom that transcends time and borders.
So, whether you're clinking glasses at a soirée, sipping it as a morning ritual, or revelling in its digestive charm, this Homemade Christmas Punch is one best festive drink option; it's a testament to the spirit of the season. Join us in raising your glass to the magic of homemade joy!
"Homemade Christmas Punch - A sip into the festive spirit!"
Now, let's get a peek into the recipe:
The Alchemy of Flavours: Crafting this punch is like conducting a symphony of tastes. The zesty kick from homemade ginger ale dances with the citrusy notes of freshly squeezed orange and lemon juice, while the homemade pineapple juice adds a tropical twist. It's a blend that transports you to flavour paradise. Customize your holiday punch, with your choice of juices, spirits and garnishes.
Cranberry Elegance: Did you know cranberries are not just pretty? They bring a burst of tartness that balances the sweetness, creating a harmonious flavour profile. Whether store-bought or homemade, cranberry juice is the secret ingredient that ties this concoction together in a festive bow.
Ginger Ale Magic:Homemade ginger ale isn't just a fizzy addition; it's a burst of warmth and spiciness. Imagine the comforting scent of ginger wafting through the air as you sip, creating a sensory experience that goes beyond taste.
Alcoholic and non-alcoholic Christmas punch: For the Non-Alcoholic Version, skip the alcoholic spirits. For the Alcoholic Version, add 1 cup of your preferred spirits (e.g., rum or vodka).
Click here, if you're in the mood for a variety of "Cocktails and Mocktails", cheers to a flavourful journey! 🍹✨
Cuisine: Festive Beverage Course: Drinks Servings: Approximately 8 glasses Author:SM
Preparation Time: 15 minutes (plus additional time for chilling) Cooking Time: None (It's a no-cook recipe!)
"Sip and Sparkle: Crafting Homemade Christmas Punch (Alcoholic and Non-Alcoholic Bliss)"
"Homemade Christmas Punch - A sip into the festive spirit!"
1 cup store-bought Cranberry Juice (or homemade if you're feeling extra fancy)
Fresh cranberries and Orange slices for garnish
Cinnamon Sticks & Star anise for that festive aroma
For an in-depth guide on crafting refreshing "Juices and Drinks", click here...
For the Non-Alcoholic Version:
Skip the alcoholic spirits.
For the Alcoholic Version:
Add 1 cup of your preferred spirits (e.g., rum or vodka).
Method:
In a large punch bowl, combine your homemade ginger ale, freshly squeezed orange juice, homemade pineapple juice, fresh lemon juice, and store-bought or homemade cranberry juice.
Stir in the homemade simple syrup for that perfect balance of sweetness.
Add ice cubes to chill the punch, or let it chill in the refrigerator for an hour.
For the alcoholic version, add your chosen spirits.
Garnish with fresh cranberries, orange slices, and a few cinnamon sticks & star anise.
Stir gently and let the festive magic begin!
Notes & Tips:
Feel free to customize by adding a splash of your favourite spirits for the grown-up version.
Prepare the simple syrup in advance by dissolving equal parts sugar and water over low heat.
Experiment with garnishes like mint leaves or frozen berries for an extra visual treat.
I have used dried cranberries in this punch. I have rehydrated the dried cranberries by covering with water, in a microwavable bowl.Cover and microwave on High for 30 to 60 seconds; let stand 5 minutes. Or, pour very hot liquid over dried cranberries and let stand 20 minutes.
"Homemade Christmas Punch - A sip into the festive spirit!"
As we draw the curtains on our festive concoction, it's time for a toast to the magic in every sip. Our Homemade Christmas Punch isn't just a drink; it's a symphony of flavours that harmonize with the spirit of celebration. From lively gatherings to tranquil breakfast moments, this punch wears many hats, each one more charming than the last. Try your hand with your choice of this Festive Drink Recipe with Alcoholic and Non-Alcoholic Options.
So, whether you're hosting a grand feast or simply craving a burst of festive flavour, this Christmas Party Beverage is your passport to a world of homemade joy. Cheers to the magic, the memories, and the moments shared over this sparkling elixir!
Unlock Sweet Nostalgia with this Irresistible Honey Cake Recipe
Honey Cake Bliss: Symphony of Nostalgia Continued...
Embark on a journey down memory lane as I guide you into the enchanting realm of Honey Cake. Inspired by the cherished moments at Krishna Bakery, each slice unravels a burst of sweet bliss. While some may associate this cake with Iyengar Bakery, my memories vividly transport me to the familiar aisles of Krishna Bakery. Much like other bakery delights, each item holds a special place in my heart, laden with nostalgia and countless anecdotes from every visit.
Honey Cake, a harmonious blend of honey-kissed delight, takes centre
stage. Describing it as honey-infused may seem like an exaggeration,
especially considering that many recipes involve infusing a basic
Vanilla Cake with Sugar Syrup. To truly honour this recipe, let's go
beyond the norm and add a touch of honey alongside the Sugar Syrup. This
vibrantly pink Honey Cake features a moist vanilla base, soaked in
sugar syrup, adorned with luscious Mixed Fruit Jam, and wrapped in a
coconut embrace – a sweet symphony that transforms the ordinary vanilla
cake into a delightful masterpiece.
Unlock Sweet Nostalgia with this Irresistible Honey Cake Recipe
This cake appears to be a creation born out of the imagination of a visionary bakery owner, someone with an enthusiasm for transforming a humble vanilla cake into a delicacy. The ingenious addition of jam and the delightful coconut coating elevated a simple treat into an ultimate delight, specially crafted for those with the sweetest of teeth. 🍯🎂
Unlock Sweet Nostalgia with this Irresistible Honey Cake Recipe
Ingredients:
For Honey Cake:
Vanilla Cake (Refer to Vanilla Milk Cake Ingredients)
1/4 cup Honey
1/2 cup Water
2 Tablespoons Sugar
1 cup Mixed Fruit Jam (warmed for a delightful spread)
1 cup Dessicated Coconut
Method:
Bake the Vanilla Milk Cake as per the previous recipe.
In a saucepan, combine honey, sugar and water. Simmer until it forms a thin syrup.
Once the cake is out of the oven, pierce it with a skewer and generously pour the honey-sugar syrup over it.
Warm the Mixed Fruit Jam and spread it evenly over the cake.
Finally, coat the entire cake with a generous layer of dessicated coconut.
Notes:
Allow the cake to absorb the honey syrup for a moist and flavourful result.
Warming the jam makes it easier to spread and enhances its lusciousness.
Unlock Sweet Nostalgia with this Irresistible Honey Cake Recipe
This Honey Cake isn't just a dessert; it's a jubilant celebration on a plate. The variety of Sweet treats in Indian bakeries & the wonderful aroma of freshly baked treats wafts through the air, transporting you into your world of memories. A slice of this delightful creation – a tapestry of layers that unfolds a story of its own and from the lives of many of us from our growing age. It's not just about honey, jam, and coconut; it's a narrative woven with the richness of Indian bakery tradition. Each layer whispers tales of warmth, shared laughter, and the pure joy that comes from savouring a slice of indulgence. In every bite, you're transported to the heart of those charming bakeries, where every cake is a work of art, and indulgence from those small times. This isn't just a Cake; it's a sweet symphony that resonates with the nostalgia of growing up, a reminder of shared moments and the simple pleasures that linger in our hearts.
Vanilla Milk Cake Delight
"Homemade Happiness: Vanilla Milk Cake with a Dash of Nostalgia
Today, I am not just bringing a recipe but a slice of my childhood nostalgia with the Vanilla Milk Cake – a moist, soft, and fluffy creation that takes me back to the days of Krishna Bakery adventures with my brother.
A Sweet Journey Down the Memory Lane: Growing up, my brother and I had an avid affair with bakery items, and Krishna Bakery, nestled close to our school bus stop, was our go-to haven. Mom's classic question, "Anything you want from the bakery?" always had us gleaming with delight.
Vegetable Puffs, Butter Biscuits, Salt Biscuits, Honey Cake, Coconut Bun (Dilkush), Animal shaped Biscuit, Mutta Biscuit, Hot Breads, Cream-filled Cornetto Puffs – the choices were endless. But the star of our whimsical bakery adventures was the Tea Cake, the Vanilla flavoured Cake.
Vanilla Milk Cake Delight
Tea Cake or Vanilla Cake? The Beautiful Blend:
Now, the eternal question – are tea cakes and vanilla cakes different? Well, the Vanilla Milk Cake I'm sharing with you today brings the best of both worlds. It carries the classic sweetness and aroma of vanilla, making it a true vanilla cake indulgence.
Yet, its charm lies in the way it harmonizes with a cup of tea – a perfect balance of moist, soft, and fluffy goodness. It's not just a recipe; it's a delightful journey, reminiscent of those Krishna Bakery escapades.
So, whether you're a tea cake enthusiast or a vanilla cake connoisseur, this creation bridges the gap, offering a slice of nostalgia and a touch of my bakery love. Let's whip up a batch of pure joy with my Vanilla Milk Cake, a tribute to the tea cakes and plain vanilla delights that fuelled my love for baking.
Prepare the Batter: In a mixing bowl, combine eggs, sugar, oil, and homemade vanilla essence. Whisk with a mixer until the mixture becomes thick and pale.
Sift: Sift the all-purpose flour, baking powder & salt together three times.
Gradually incorporate the sifted flour into the egg, sugar, and oil
batter, folding gently until thoroughly combined
Butter-Milk Mixture: Meanwhile, pour milk into a saucepan and bring it to a gentle boil. Immediately, mix in the butter until it's a velvety liquid. Now, stir this magical concoction into your batter.
Mix to Perfection: Combine everything together until the batter becomes a smooth. Your kitchen should be filled with the aroma of vanilla, promising a delightful treat.
Into the Oven: Pour this mixture into a greased baking tin. Preheat your oven to 170 degrees Celsius and let the magic unfold. Bake for approximately 40 minutes, or until a skewer inserted in the centre comes out clean.
Slice of Joy: Once baked to perfection, let your Vanilla Milk Cake cool for a bit. Then, slice into this moist, soft, and fluffy goodness.
Vanilla Milk Cake Delight
Notes:
Elevate the flavour by using your homemade vanilla essence. It adds a personal touch and a depth of aroma that store-bought versions might miss.
Sift the all-purpose flour and baking powder thrice. This may seem extra, but it's the secret to achieving that airy, soft texture in your cake. A little effort for a lot of fluffiness!
When infusing butter into the milk, ensure they meld into a seamless, velvety liquid. This step adds richness and moisture to the cake, making every bite a delight.
Whisk the eggs, sugar, oil, and the magical touch of homemade vanilla essence until the mixture becomes thick and pale as a vanilla-scented dream.
When baking, resist the temptation to open the oven too soon. Let the cake work its magic undisturbed for about 40 minutes, or until that skewer emerges clean from the centre.
Revel in the texture – this Vanilla Milk Cake is a trinity of moist, soft, and fluffy. Each bite is a journey through a cloud of sweetness.
Vanilla Milk Cake Delight
This Vanilla Milk Cake isn't just a recipe; it's a journey. From my nostalgic tour of Krishna Bakery to your kitchen, let each slice be a sweet reminder of simpler times. Share a slice with a good book, a hot cup of tea,
or simply savour the moment. This isn't just a cake; it's a symphony of
flavours, a nostalgic journey, and a creation made with love.
"Festive Magic in a Bottle: Unlocking the Best Homemade Vanilla Essence Recipe for Your Christmas Treats 🎄✨ - DIY Delights"
'Tis the season to kick off with essential recipes perfect for the festivities. Introducing my inaugural seasonal recipe: a guide to crafting homemade vanilla essence, infusing enchantment into your culinary creations. This versatile essence doubles as a splendid Christmas gift or delightful goodie. Elevate your dishes with the magic of homemade vanilla this festive season!
Three years ago, my sister-in-law asked me about homemade Vanilla Essence, planting a seed of curiosity in my mind. The idea lingered until fate, in the form of a trip to Dubai, led me to the elusive quality Vanilla beans I'd been searching for.
Eager and inspired, as soon as I returned, I embarked on a delightful journey of infusing these precious beans with Vodka. The anticipation was almost as sweet as the essence itself. The smell of Vanilla beans was so alluring; it lingered in my palms the whole day, a captivating scent I wasn't aware of before. It indeed had an intoxicating aroma.
I patiently let it sit for a good 6 months, allowing the flavours to meld and intensify.
Fast-forward to my recent trip to India, where my suitcase carried not just memories, but also a bottle of this homemade vanilla magic. I shared it with my 10-year-old niece, Samyuktha, a budding baker, who couldn't wait to incorporate it into her delicious creations.
Now, as the holiday season approaches, I'm excited to unwrap this recipe for you. Let's create some magic in your kitchen with this Homemade Vanilla Essence, a blend of tradition, patience, and a touch of personal warmth. And it's going to be a wonderful addition to any baker's pantry or those who relish homemade delights.
As the holiday season approaches, unwrap the magic with this recipe—it's a blend that will elevate your Christmas treats. Enjoy the enchantment!
Here's a little secret: after using the essence, don't discard the pods! They can be removed and reused with another batch of vodka, ensuring that the enchantment continues. It's Vodka-Infused Bliss and Reusable Beans!"
Enjoy the magic! 🌟
"Magical Elixirs: Craft Homemade Vanilla Essence for Festive Delights!
I have used Vodka in this recipe. Using vodka as the base provides a smooth and versatile essence.
Let the essence sit for a minimum of 2 months in a cool, dark place for optimal flavour.
After your first batch, don't discard the vanilla beans! They can be reused for another round of infusion, ensuring sustainable magic for your kitchen.
Remember, the longer you let it infuse, the richer the flavour will be. Enjoy creating this and adding your unique touch to Christmas treats! 🎄✨
ORANGE MARMALADE
This gorgeous brightly hued Orange Marmalade is loaded with fresh citrusy flavour
and a wonderful texture. This Jam is quite easy to make and has no
preservatives or artificial pectin in it. This recipe is for a small
batch prepared with just a few Oranges. The best thing about this
preparation is that it yields you with a Fresh & Sweet Orange Marmalade full of texture and do not forget, your kitchen would be overwhelmed with a wonderfully addictive citrusy aroma.
Marmalade, though similar to Jam or a Jelly, when prepared with Citrusy fruits comes to be called as Marmalade. Well, In the Old French language, an orange was referred to as a 'marmalatice' & In Portuguese, 'marmelada' is the name for a fruit preserve made using quinces (looks like a pear, ripe quince fruits are hard, tart, and astringent). The words'marmalatice' &'marmelada' combined together to form a word'marmalade.'
While writing this post, I remember the lines about Orange Marmalade from Dan Brown's Novel Digital fortress -
- The patio, Jardin de los Naranjos, was famous in Seville(Spain) for its
twenty blossoming orange trees. The trees were renowned in Seville as
the birthplace of English marmalade. An eighteenth‑century English
trader had purchased three dozen bushels of oranges from the Seville
church and taken them back to London only to find the fruit inedibly
bitter. He tried to make jam from the rinds and ended up having to add
pounds of sugar just to make it palatable. Orange marmalade had been
born.
***The word Naranjos which means Orange Trees in Spanish, reminded me that in Malayalam we call Lemons, Naranga and could be that the word would have been derived somewhere from either of the word???
ORANGE MARMALADE
The patio, Jardin de
los Naranjos, was famous in Seville for its twenty blossoming orange
trees. The trees were renowned in Seville as the birthplace of English
marmalade. An eighteenth‑century English trader had purchased three
dozen bushels of oranges from the Seville church and taken them back to
London only to find the fruit inedibly bitter. He tried to make jam from
the rinds and ended up having to add pounds of sugar just to make it
palatable. Orange marmalade had been born. https://digitalfortress.bib.bz/chapter-98
Well coming back to Marmalades, it is usually made with Citrus fruits like Oranges, Lemons, Kumquats, Grapefruits etc., ThisMarmalade recipe is made withthe citrus fruit peel. It has an aromatic sweetness without the bitterness as it is commonly known for.
Marmalades are mostly made with fruits like orange, kumquat, and
grapefruit.
This homemade orange marmalade is a wonderful combination of sweet and
bitter taste, and it has a fresh, addictive aroma. With a little bit of work, time and patience you would have a jar or two full of orange deliciousness.
This recipe is similar to all other marmalade recipes, but I have used the Peels for the texture & without the bitterness of a traditional marmalade. Traditional marmalade recipes call for removing the peels and then boiling it once or twice and then again to removing the zest from the white pith etc., & etc., It seemed to be tedious according to me. So went with an idea of just peeling off the zest with a vegetable peeler, then I cut off the ends of the oranges, & removed the white pith. The next step is to cut the oranges into sections, removing the membranes & seeds.
Pectin is one main ingredient in the preparation of Jam, which
helps to thicken the Jam. The membranes and seeds of the oranges acts as a natural pectin. And I have used the Seeds and membranes to add the natural pectin to the
Marmalade by tying it up in a muslin cloth. So I
have not used any Pectin powder in the recipe, you may just have to boil
the jam a little longer with the membranes and seeds tied up in a muslin cloth. This way, you can make sure that the marmalade is Sweet and not bitter.
And with the Peels in it, it is full of texture. I know, the steps take a bit of time & needs patience, but it's worth the work.
ORANGE MARMALADE
Also, I
have not used any preservatives in this Orange Marmalade. I made only a small
batch with just 4 Oranges, which yielded about 250-300 Grams of Marmalade. And as I live in a humid place, and as there are no preservatives in this recipe, I leave them in the refrigerator. Refrigerate it and consume within a months time.
It tastes great over a toast, or spread it over your favourite
bread or for a real treat have it with some warm croissants. I could just
have a slice of toast, slathered with my homemade Orange Marmalade for my breakfast and waiting for a good piece of Croissants to slather it on it. This Orange Marmalade could be used to fill layers of a cake or in
thumbprint cookies. I usually add a teaspoon or two of Orange Marmalade
while beating up my Christmas Fruit Cake and with all homemade goodies
for the cake, this orange marmalade too lined up the suit.
Cuisine - Around the World
Recipe Type - Preserve/Jam
Difficulty - Medium
Yields - 2- 21/2 Cups
Author - SM
Preparation Time -
HOW TO MAKE ORANGE MARMALADE - HOMEMADE ORANGE MARMALADE
ORANGE MARMALADE
INGREDIENTS:
For Orange Marmalade:
Oranges - 3 No's
Sugar - 3 Cups Water - 2 Cups
METHOD:
Wash and dry the oranges.
Using a sharp vegetable peeler or paring
knife, peel the Orange zest. Make sure that you do not peel it with the white pith underneath it, which makes it bitter.
Cut the zest into thin strips and keep them aside.
Cut off the ends of the zested oranges. Then remove the thick white pith from the oranges. Discard the ends and the white pith.
Cut out each segment between the membranes from the peeled oranges.
Squeeze any left out juice from the membranes and add the juice into the segmented oranges.
Save the membranes and the seeds.
Tie them up in a clean muslin cloth into a 'potli' like bag and keep it aside. This is the Pectin Bag.
Now in a heavy bottomed pan combine the thin strips of orange strips, segments and juice.
Pour in the water and add in the Sugar.
Bring this to boil, stirring until the sugar dissolves.
Once the sugar is completely dissolved, stop stirring.
Let it cook on a medium low flame for about 15-20 minutes.
Add the "pectin bag" to the pot and cook the mixture until it boils.
Meanwhile, place a couple of small plates in the freezer to chill.
Cook the marmalade until it turns like a jelly. Be patient, this can take quite a while. Do not stir.
Put a dollop of the marmalade on a chilled plate. Swirl the plate to
spread the marmalade and gently drag a chilled spoon through it.
If the
marmalade is set, the spoon will leave a trail, and you'll still be able
to see the plate where you dragged the spoon.
If it has set, then remove the pectin bag.
Squeeze out any extra marmalade sticking on to the pectin bag and then discard the bag.
Switch off the flame and hold it for about 5 minutes on stove top.
Mix well until the zest is evenly spread through the marmalade.
Use a ladle to transfer the marmalade into the clean & sterilized jars.
Ladle the hot marmalade into clean and dry, sterilized jars.
Allow it to cool and then cover the jars tightly before refrigerating.
ORANGE MARMALADE
NOTES:
Can use a pinch of sodium benzoate as a preservative, if you are storing it for a long time.
Can also add a teaspoon of pectin powder, few drops of Orange food colour and artificial orange essence if you prefer.
Adjust the amount of sugar to suit your sweet tooth.
This marmalade recipe is without any artificial colouring, pectin powder and preservatives.
Store them in clean and dry, sterilized jars.
Allow it to cool down completely before refrigerating.
For a traditional method of Canning, process the Jars using the hot water bath method for 10 minutes.
You can also freeze the marmalade, but make sure to leave a little space at the top of the jar, as it expands in the freezer.
CANDIED GINGER
Most of the Traditional Christmas Cakes, Puddings, Cookies call for
Candied Citrus Peels, Fruits & Ginger. Simmer a few slices or pieces of Ginger in Sugar Syrup and
there you go with flavourful Homemade Candied Ginger. All you need is
just a few cups of Ginger, Sugar, a bit of time &
patience. It is so easy to make and much more flavourful than the
store-bought Candied Ginger.
All these years, I was literally skipping on to the idea of adding Candied Ginger into any of the recipes which called for candied ginger. The reason was I didn't have any & couldn’t find any in the store, or
should I say I didn't bother to buy it? Then, thinking of making it... wasn't sure how and had always thought it was a tedious process. Only until I figured out how to make Candied Fruits and Candied Peels. Since few years I have been making Candied Fruits and peels all by myself and this year planned to get my hands with Candied Ginger. I can hear some of you asking, "Why would I want Candied Ginger and above all why I should go to the length and breadth of making it at home?
CANDIED GINGER
Homemade Candied Ginger is indeed the best, fresher with a stronger flavour, and it has no additives, preservatives or artificial food colouring. Also, you can also reap the health
benefits of ginger. Ginger has been used medicinally for centuries.
Ginger is an extremely healthy herb with a variety of benefits.
Research has shown it to be effective in treating upset stomachs,
nausea, motion-sickness, pregnancy, lowering cholesterol and
inflammation, preventing clogged arteries and may even kill cancer
cells.
Anyway, we are not here to talk about the all known health benefits of Ginger. But this Candied Ginger is literally so tempting that you may want to gobble up a few at the go. Keep in mind to eat it in moderation. Though it's loaded with health benefits, it also has the Sugar in it. Candied Ginger is a versatile ingredient that will liven up so many dishes and drinks.
CANDIED GINGER
The Candied Ginger were a Sweet, flavourful treat perfect
for adding into Christmas Fruit Cakes, Puddings, Cookies, Muffins, Pancakes, Pies,Pear/Apple Crumble, Jams, Fruit Loaves,Cocktails, Mocktails and the list goes on and on!.
It was worth the effort. I could even eat some Homemade Candied Gingers as
such.
And one bottom line note: Don’t discard the drained Ginger Water & Syrup. It yields you with two delicious by products: GINGER WATER & GINGER SYRUP! Use the ginger water while making tea or a drink. Add a teaspoon or two of Ginger Syrup to your drinks for a refreshing ZING!
Chop the Ginger into small cubes or into thin slices & keep it aside.
I used about 3 Cups of Ginger.
Boil enough of Water in a pan. Once it starts to boil, add chopped Ginger into it.
Boil it on a medium-low flame for about 3-5 minutes.
Switch off the flame, Reserve 1/2 a Cup of Water and drain the remaining water. (Reserve the water and it can be used for making)
Reserve the blanched Ginger cubes.
Add the blanched Ginger Cubes along with 1/2 cup of reserved Ginger into a pan.
Add 2 Cups of Sugar and 1 Cup of Water to the above ingredients.
Boil the Sugar Syrup on a medium-low flame, stirring occasionally.
Cook until the Sugar is completely dissolved and the Ginger Cubes are cooked, and it has absorbed most of the Sugar Syrup.
The mixture would start to slightly thicken up at this stage(sugar syrup shouldn't get crystallized).
Cook until it reaches one-string consistency.
I cooked until the Sugar Syrup got completely absorbed by the Ginger cubes.
If there is any extra Sugar Syrup, drain it well through a colander.
Leave it aside in a wire rack to dry for 12-15 hours/overnight.
Candied Ginger Cubes would have absorbed the Sweetness and would have turned dry.
Soak it up in a Paper Towel for a few minutes if you feel the Candied Ginger to be moist.
Mine was totally dry and had the perfect texture.
I made Ginger candies to be used in Christmas Fruit Cake and to add them to Cocktails.
If you prefer to eat them as a Candy, gently toss the ginger slices in a bowl of sugar, so they are coated all over. Place
the ginger slices back on the cooling rack to sit overnight.
Store it up in clean Airtight containers.
For longer shelf life, store it in a refrigerator.
Can use it in Cookies, Fruit Cakes, Buns, Puddings, Crumbles, Bread Loaves, Ice creams etc.,
CANDIED GINGER
NOTES:
I have used the young & small Ginger Roots while making Candied Ginger. They're less woody and tender. Learnt it after a prior trial that old ginger are not best while making Candied Ginger.
Cut the Ginger into slices or into cubes. I made small cubes out of it,
as I made it specifically to be used in the Dry Fruit Mix for X'mas
Fruit Cake.
I cooked until the Sugar Syrup got completely absorbed by the Ginger Cubes.
If there is any extra Sugar Syrup, drain it well through a colander.
Save the Syrup & use in cakes, sauces and drinks. Goes well while making Teas.
Stays good stored at room temperature in an airtight container.
Candied Ginger can be stored for up to 3-4 Months in the refrigerator.
I have made this Candied Peel for baking purpose.
I live in a humid area, so even if I toss them with Sugar, it tends to turn moist after a few hours. So, I left it as such and stored them in an airtight container in the refrigerator.
Alternatively, if you are using the Candied Ginger as a SNACK. Strain
and dredge the Cubes/Slices in finely granulated Sugar and place them on a
rack to dry overnight.
If you live in a Humid area, you can dry the candied ginger in the oven. Set the Oven
to the lowest temperature and leave this for about 20-30 minutes, or
until the Candied Ginger turns dry and crisp. While cooking it in
the oven, make sure to leave the Oven door slightly open.
Essence of Life - Food is all about daily cooking with a simple sense of taste and health. It is all about food. Not a day goes by without eating for most of us, so what we eat matters on the whole. Food in the mode of goodness increases the duration of life, purifies one's existence, and gives strength, health, happiness, and satisfaction. Above all ingredients, the most vital one in my kitchen is love.
