Ginger and orange turkish delight

1 batch

Ingredients

Quantity Ingredient
2½ ounce Gelatine fluid ounces water
1½ pounds Sugar
1 tablespoon *fresh* ginger (it must be fresh)
1 ounce Finely pounded* crystallized orange peel squeeze lemon juice
½ pounds Icing sugar (approx.)

Directions

Put the gelatine in a saucepan with the water and dissolve it over a low heat, stirring constantly. Add the sugar and stir until melted.

Add the ginger and orange peel, continue stirring and boil briskly for 10-15 minutes. The syrup should be clear and aromatic. Remove from the heat, stir in the lemon juice and pour into a wet tin. An 8-inch square one is about right. Leave for 24 hours to set. Then turn out onto a board heavily dusted with icing sugar, sift more sugar over the top and cut into chunks with a very sharp knife. Roll the pieces in lots of icing sugar and then pack into air-tight tins with a generous amount of icing sugar.

CINNAMON AND ROSE TURKISH DELIGHT: Follow the recipe but substitute 1 heaped tablespoon of fresh, strong cinnamon for the ginger and orange peel, and use 1 teaspoon of rose water and a few drops of cochineal coloring in place of the lemon juice.

from Edible Gifts by Claire Clifton and Martina Nicolls typed by Tiffany Hall-Graham

Submitted By TIFFANY HALL-GRAHAM On 03-05-95

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