- 1 KG ORANGES
- 1 KG SUGAR
- 1/2 LITER ORANGE JUICE
- 400 GRAM SUGAR
- 2 GINGERROOTS, grated
- 2 LEMONS
- 25 GRAM YEAST
Clean the oranges with hot water. Peel them thick, so the white comes off as well. Cut the orange in pieces. Cut half of the peel in thin strips. Put the oranges and peels in a pan, together with the sugar and orange juice and so much water, that all oranges are covered. Cook for at least two hours on a soft fire, until all peels are soft. Add some water if necessary. You can test the thickness by putting a drop of marmalade on a plate. After two minutes in the fridge you can see what the marmalade will look like.
Marmalade is delicious on bread or toast but you can also create incredible dishes with it: try for instance marmalade lamb, marmalade cookies, marmalade ice cream, orange cake, snowballs, crepes suzettes, Caledonian cream, Linzer cookies, apple marmalade crumble, but also mushroom bread, bustrengo, Christmas cake and bread pudding.
Try also pomelo pineapple marmalade!
Grate the ginger and the peel of the lemon. Press the juice out of the lemon. Heat 5 liters of water with the sugar, ginger, lemon peel and juice until the sugar is dissolved. Allow the fluid to cool until 40 degrees before dissolving the yeast. Sieve the fluid and put in bottles. Leave them for 1 day at room temperature, then store in the fridge. After 2 days they are ready to drink. Don't forget to open the bottles, a few times a day, the first days after you made the beer, because carbon dioxide develops and the pressure can get quite high. If you forget, the bottle might explode!
This ginger beer recipe comes from Senegal. On 4 April 1960, Senegal became independent from France. Click on culinary calendar for more links between cooking and celebration.
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