Crystallized Candied Ginger

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Crystallized Candied Ginger

 

2 cups Peeled and diagonally

sliced fresh ginger

(1/4-inch-thick slices)

 

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.

 

 

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.

 

Repeat this process three more

times, each time using fresh

cold water and another pinch

of salt.

 

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 1/4 hours.

 

Sprinkle a 1/4-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.

 

Store the ginger in a covered

jar (it will keep for several

months if airtight).

 

Makes about 2 cups.

 

 

 

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