Candied Ginger

If a recipe calls for can­died gin­ger, you can usu­al­ly mix up some ground gin­ger and sug­ar and call it good. But the real thing is much bet­ter.

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  • Ingre­di­ents:
  • 1 cup fresh gin­ger
  • 3 cups water
  • 3 cups sug­ar

Peel gin­ger and slice into rounds about 18 inch thick.

Mix sug­ar and water in a large sauce pan and bring to boil.

When sug­ar is dis­solved, add gin­ger and boil for 45 min­utes. The gin­ger should be sweet and ten­der.

Drain gin­ger; place rack to dry for 30 min­utes.

If Peel Ginger You Must

Peel­ing gin­ger root with a knife or veg­etable peel­er is an exer­cise in frus­tra­tion. No sweat: Peel it with a spoon.