Recipe Tip: Radicchio Jam with Candied Ginger
Top Recipe. All ingredients and tips for getting it right. Sue Ivan transforms the Italian classic Composta dolce di Radicchio with candied ginger into this exquisite radicchio jam.
- 500 gradicchio
- 75 mlorange juice (freshly squeezed or from concentrate)
- 145 gcaster sugar
- pinch(es)cinnamon (to taste)
- 15 gcandied ginger
Step 1Wash the radicchio, shake dry and cut into small pieces.
Step 2Place in a saucepan and the add the orange juice and sugar.
Step 3Heat gently and cook on a low heat with the lid on for about 30 minutes until all the leaves are soft.
Step 4Purée with a hand blender. Season with lemon juice and a little cinnamon (to taste). Cut the candied ginger into fine strips and add to the pan.
Step 5Continue to reduce the mixture with the lid off until the desired consistency is reached. It should be a soft, jam like mixture.
Step 6Pour into jars, filling to 2cm below the top so that the jam has room to expand when frozen. Seal the jars, leave to cool and either use immediately or freeze.
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