crystallized ginger

How To Make crystallized ginger

• 1

  Peel your ginger and slice into 1/8 inch rounds.
• 2

  For EVERY cup of sliced ginger you will need 3 cups of white sugar and 3 cups of water. If you have tap water that's loaded with chemicals buy a jug of bottled water.
• 3

  In a large pot (and I do mean large) bring the sugar and water to a boil.
• 4

  Stir constantly until sugar has dissolved.
• 5

  Add the prepared ginger, return to a boil.
• 6

  Once boiling, reduce the heat a little bit. You want it at a gentle boil, not a full rolling boil.
• 7

  Stirring every few minutes (don't walk away from the pot) cook ginger for 45 minutes-you want your ginger to get that translucent look. (like when you sauté onions for 5 minutes)
• 8

  Remove from heat, drain ginger reserving liquid.
• 9

  Separate each piece and place on a rack to dry for 30 minutes-it will be sticky.
• 10

  In a medium mixing bowl add the 1 remaining cup of sugar.
• 11

  Toss ginger in sugar to coat, place on wax paper to dry. This will take about 2 hours and require hand slapping if you have ginger lovers around.
• 12

  Place in a sealed container when dry.
• 13

  With the remaining syrup you have a few choices. I like to cook it down until it's the consistency of pure maple syrup. I add it to tea or hot lemonade when I have a cold. Good Stuff!
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