Guest guest Posted January 25, 2007 Report Share Posted January 25, 2007 Crystallized Ginger Peel and thinly slice 1 pound fresh gingerroot. Place sliced ginger in a heavy saucepan. Cover with water. Cook gently until tender, about 30 minutes. Drain off water. Weigh the cooked ginger and measure an equal amount of sugar. Return ginger to saucepan. Add sugar and 3 Tablespoons water. Bring to a boil, stirring often, and cook until ginger is transparent and liquid has almost evaporated. Reduce heat and cook, stirring constantly, until almost dry. Toss cooled ginger in sugar to coat. Store crystallized (candied) ginger in an airtight jar for up to 3 months. Tips: Crystallized or candied ginger is used in desserts and confections. Sucker-punch spam with award-winning protection. Try the free Mail Beta. Quote Link to comment Share on other sites More sharing options...
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