Email to Harper      

Recipe Categories: Harper's HOME PAGEAPPETIZERS BBQ BESTOFTHEBEST BEVERAGES BREAD-QUICK BREAD-YEAST BREAKFAST BUDGET CAKE CANDY CASSEROLES CHEESE CHEESECAKES COMFORTFOODS COOKIES CROCKPOT DESSERTS DINNERPIES EASY EGGS ETHNIC FISHandSEAFOOD FREEZINGPRESERVING FROZENBREADDOUGH FRUIT GIFTSFROMMYKITCHEN GROUNDTURKEY HOMEMADE HOUSEHOLD ICINGFROSTING InSearchOf JAMSandJELLIES JELL-OTHINGS LOWCAL LOWFAT MARINADES MEATS MICROWAVE MISC MIXES NONFOOD PASTA PASTRIES PIE PIECRUSTS PIZZA POTATOES POULTRY RELISHES RICE RICEGRAINS SALADandDRESSING SANDWICHES SAUCES SNACKS SOUPSandSTEWS SPREADS STUFF TIPSnHINTS VEGETABLES VEGETARIAN

Crystalized Ginger




Source of Recipe


Astray.com


List of Ingredients




1 1/2 lb Gingerroot, fresh, young
3 1/2 C Sugar

Recipe



Trim the small knobs from the gingerrot and reserve for another use. cut the larger segments into 1 inch pieces, peel and slice lenthwise 1/8 inch thick. In a large, heavy saucepan, cover the gingerroot with 8 cups cold water and bring to a boil over high heat. reduce heat to moderately low and barely simmer for 1 hour. In another large heavy saucepan, combine 3 cups sugar with 1 1/2 cups water and cooke the mixture over moderately low heat, stirring, until the sugar is dissolved, about 3 minutes. Drain the gingerroot and add it to the sugar syrup. Bring to a boil, then reduce heat to moderately low heat, stirring, until the sugar is dissolved, about 3 minutes. Drain the gingerroot and add it to the sugar syrup. Bring to a boil, then reduce heat to moderately low and barely simmer the mixture for 2 hours, or until the gingerroot is translucent. With a slotted spoon, transfer the gingerroot to a piece of foil, saving the syrup for another use. Let the gingerroot cool until it can be handled and roll it in the remaining sugar, coating well. The sugar coating will prevent the ginger pieces from sticking together. Keep the crystallized ginger in an airtight container.