Title: Recipe: Chrystalized or Candied Ginger
Posted By: repost
Date:December 24th 1999
In Reply to: ISO: How do you make candied ginger root
Board: TKL Cooking Club

CRYSTALIZED GINGER

Scrape and cut into 1/4" slices enough
non-fibrous young ginger root to make l quart.

Put the slices into a lar non-aluminum pot,
pat and cover generously with water.

Bring slowly to the boil and simmer covered
until tender (about 20 minutes)

Add l cup sugar and stir until the mixture boils.
Remove from heat.

Cover and let stand overnite at room temperature.

Recook simmering gently for about 15 minutes
(after coming to the boil)

Add l seeded sliced lemon and l c. light corn syrup.

Uncover and simmer 15 minutes longer, stirring
occassionally.

Remove from heat and let stand covered overnite.

Bring mixture to boil again and add l cup sugar and
simmer for 30 minutes, stirring Constantly (mixture
burns easily)

Add l cup sugar, bring back to the boil and remove
from the heat.

Cover and let stand overnite again.

In the 4th cooking, bring the mixture to
a boil once more. When the syrup drops
heavily from the side of a spoon, and
the ginger is transluscent, pour the
mixture into sterile glass jars and seal.

YIELD: about 5 cups

If you want CANDIED GINGER....

Drain the ginger after the last cooking.
Reserve the syrup for flavoring sauces
and allow the slices to dry on a sheet
or better still, a rack overnite.

When well dried, roll in granulated
sugar and store in tightly covered glass jars.