Crystallized candied ginger

Yield: 1 Servings

Measure Ingredient
2 cups Peeled and diagonally sliced fresh ginger (1/4-inch-thick slices)
\N \N Salt
4 cups Water
1 cup Sugar; plus extra for coating

Here is a recipe I got from the internet (Gail's Recipe Swap) several months ago but I haven't gotten around to trying it yet.

1. Place the ginger slices in a medium-size saucepan and add cold water to cover. Stir in a pinch of salt, and bring to a boil. Reduce the heat and simmer for 30 minutes. Then drain the ginger, rinse it under cold water, and drain again.

2. Repeat this process three more times, each time using fresh cold water and another pinch of salt.

3. Return the ginger to the saucepan and add the 4 cups water and 1 cup sugar. Bring to a boil. Then lower the heat and simmer until a thick syrup coats the ginger, 1 and ¼ hours.

4. Sprinkle a ¼-inch layer of sugar on a small baking sheet. Using a fork, lift the ginger slices out of the saucepan and turn them in the sugar, coating them well. Transfer the ginger to a wire rack to cool and dry for at least 1 hour.

5. Store the ginger in a covered jar (it will keep for several months if airtight).

Makes about 2 cups.

Posted to TNT - Prodigy's Recipe Exchange Newsletter by jaclyn@...

(Jack Dickson) on Aug 27, 1997

Similar recipes