With the latest season of oranges, the sweetest and the most good as last year I made orange marmalade. Needless to say, I wanted to experience a variation on the theme and some of the oranges I made a compote without the addition of sugar and rice malt ….. consists of a short, light cheeses to taste with which I then flavored with fresh ginger
For the preparation I used the same procedure as for the orange marmalade that you find among the “goodies” de Pozzo. The only differences are the replacement of sugar cane with rice malt and the addition of agar to thicken. The agar-agar It is a natural thickener of plant origin, a polysaccharide extracted from seaweed that I learned to use by attending courses in natural cooking: for the first time in this recipe I have used it in a jam.
Ingredients and doses: 1.1kg of oranges untreated (fruit weight already clean and ready to be cooked), 100 grams of orange peel (basically the ones I made from the oranges), 100 g rice malt syrup, 1 teaspoon agar-agar powder (organic), fresh ginger.
I used, as I said before, the same procedure of my orange marmalade, with a time of cooking a little ‘more‘ short. I ie private zest of oranges (which I did then boil 3 times), I pitted and left to soak in cold water for 48 hours, I clean, and I cooked together with the malt. I added the agar (dissolved in a few tablespoons of cold orange juice) after about half an hour and I continued to cook for 5 minutes. I then put everything in jars which I then boiled. And the ginger ….. tell me ….. where is it? I added it to the end, not all the preparation, but the quantity of compost in the pot I used to taste: for a small jar, about 160 grams net weight of compost, I added a teaspoon of grated fresh ginger . Grattugiandolo you get both the pulp is a little ‘you juice, but you can also just add the juice, which is ottiente crushing ginger with the appropriate tool (which is also used for the garlic.) Ginger Compote of Oranges
