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توزيعات العيد الخرج
توزيعات العيد الخرج
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Tuesday 10 June 2025 22:57:11 GMT
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This easy homemade candied ginger recipe by @manabites transforms fresh ginger root into a sweet and spicy treat. Perfect for snacking, soothing upset stomachs, or adding a zingy touch to your favorite teas and desserts, this recipe is a versatile addition to your kitchen. Full recipe below and in bio! INGREDIENTS ½ pound fresh ginger root 5 cups water 1½ cups organic granulated cane sugar ½ cup turbinado sugar PREPARATION 1. Remove the ginger skin using a spoon or vegetable peeler. Thinly slice the ginger (about ⅛ inch thick). 2. Add the ginger slices to a saucepan, and cover with 5 cups water. Bring to a boil over medium-high, then simmer over medium heat for about 15 minutes, or until tender. 3. Drain the ginger, reserving the liquid. Add the cane sugar and 2 cups of the reserved ginger liquid to the ginger in the pot. Stir until dissolved, then simmer over medium heat, stirring occasionally, until the syrup thickens and the mixture reaches 225°F, about 30 minutes. 4. Strain the ginger. (Reserve the syrup for teas, mocktails, or desserts! It will last in the refrigerator for 2–3 months when stored in a clean, airtight container.) 5. Spread the turbinado sugar evenly on a baking sheet. Toss the warm ginger slices in the sugar until fully coated. 6. Allow the ginger to dry on a wire rack or parchment paper for about 3 hours. Once set, store in an airtight container at room temperature for up to 1 month or in the refrigerator for 2–3 months. 7. Enjoy!
This easy homemade candied ginger recipe by @manabites transforms fresh ginger root into a sweet and spicy treat. Perfect for snacking, soothing upset stomachs, or adding a zingy touch to your favorite teas and desserts, this recipe is a versatile addition to your kitchen. Full recipe below and in bio! INGREDIENTS ½ pound fresh ginger root 5 cups water 1½ cups organic granulated cane sugar ½ cup turbinado sugar PREPARATION 1. Remove the ginger skin using a spoon or vegetable peeler. Thinly slice the ginger (about ⅛ inch thick). 2. Add the ginger slices to a saucepan, and cover with 5 cups water. Bring to a boil over medium-high, then simmer over medium heat for about 15 minutes, or until tender. 3. Drain the ginger, reserving the liquid. Add the cane sugar and 2 cups of the reserved ginger liquid to the ginger in the pot. Stir until dissolved, then simmer over medium heat, stirring occasionally, until the syrup thickens and the mixture reaches 225°F, about 30 minutes. 4. Strain the ginger. (Reserve the syrup for teas, mocktails, or desserts! It will last in the refrigerator for 2–3 months when stored in a clean, airtight container.) 5. Spread the turbinado sugar evenly on a baking sheet. Toss the warm ginger slices in the sugar until fully coated. 6. Allow the ginger to dry on a wire rack or parchment paper for about 3 hours. Once set, store in an airtight container at room temperature for up to 1 month or in the refrigerator for 2–3 months. 7. Enjoy!
foi mais forte q eu 😂
foi mais forte q eu 😂
اللهم وفقنا #explore #capcut #fypシ #الاختبارات
اللهم وفقنا #explore #capcut #fypシ #الاختبارات
#عيد_الغدير #ياعلي #oops_alhamdulelah #فديوهات #ستوريات #fyp #viral
#عيد_الغدير #ياعلي #oops_alhamdulelah #فديوهات #ستوريات #fyp #viral
new headphonesss
new headphonesss
ကတတ်သလိုက😁😁😁
ကတတ်သလိုက😁😁😁

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