Candied Ginger
List of Ingredients
1 cup peeled, finely chopped ginger root
Water
1 1/3 cups sugar plus 2 tablespoons
Recipe
In a 1 1/2-quart saucepan, combine ginger root and enough water to cover; bring to boil. Reduce heat; cover and simmer for 15 minutes.
Drain ginger through a wire strainer. Discard cooking liquid; set the ginger aside.
In the same saucepan, combine 1 1/3 cups sugar and 1/3 cup water. Bring to boil, stirring constantly to dissolve sugar. Add ginger root. Return to boiling; reduce heat and cook, uncovered, over medium low heat for 20 minutes, stirring occasionally. (The mixture should boil at a moderate, steady rate over the entire surface.)
Drain ginger through a wire strainer into a bowl; discard syrup. Spread ginger in a single layer on wax paper. Let stand 5 minutes or until cool enough to handle. Add ginger to plastic bag with 2 tablespoons sugar; shake to coat. Spread on clean wax paper. Dry on the paper 1 to 2 hours.
Cover tightly and store up to 1 week in the refrigerator or up to 6 months in the freezer. Makes about 2/3 cup.
From Tampa Tribune 12/27/00
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