Candied Ginger

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  • YIELD: 1 1/2cups
  • UNITS: US
  • 1 cup fresh ginger
  • 3 cups water
  • 3 cups sugar
 

Directions

CRYSTALLIZED GINGER:

  1. Peel ginger and slice into rounds about 1/8 inch thick.
  2. Mix sugar and water in a large sauce pan and bring to boil.
  3. When sugar is disolved, add ginger and boil for 45 minutes.
  4. Ginger should be sweet and tender. Drain ginger and reserve liquid. Place ginger on rack to dry for 30 minutes.
  5. Toss with sugar to coat. Let dry on wax paper.
  6. Store in airtight container.

SYRUP:

  1. Boil reserved liquid until reduced to a syrup with consistency between maple syrup and honey. (mine was that way after the 45 minutes with the ginger in it.)
  2. Sugar will crystalize, but just and a little water and boil.
  3. Store in airtight container in refrigerator.
  4. Syrup can be used for waffles, ice cream, tea, Or wherever you use syrup.

Mothers Secret Recipes of Comfort Food & Culinary Inspiration from an Organic and Allergen-free Approach