Dave has a whole story devoted to this subject at Fiery Foods Central called Ginger: The Gentle Heat. Crystallized ginger being a favorite of Editor Masker’s, he’s sharing it with you to try also. It is not necessary to buy imported crystallized ginger, especially if you don’t mind a little work in the kitchen. Here is a home preservation technique that produces a delicious treat. Make sure the ginger rhizomes are young and tender, not fibrous. Note: This recipe requires advance preparation.
Instructions
- Combine the ginger and sugar, along with 1/2 cup water in a saucepan and bring to a simmer over a medium heat. Gently simmer the mixture, uncovered, until the ginger is tender, about 1/2 hour. Remove the ginger slices and place them on a sheet pan.
- Return the saucepan to the heat and bring to a boil. Boil the syrup, uncovered, for 15 minutes, until the syrup is very thick.
- Pour the syrup over the ginger slices and allow to dry, turning daily until the sugar crystallizes. Depending on the humidity, this may take several days.
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Publisher | Christened the "Pope of Peppers" by The New York Times, Dave DeWitt is a food historian and one of the foremost authorities in the world on chile peppers, spices, and spicy foods.
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