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LOCATION: Recipes >> Preserving >> Crystallized Ginger 01

Print this Recipe    Crystallized Ginger 01

Crystallized Ginger

1.5 lbs fresh, young ginger, peeled, cut into 1/4-inch circles to make 1 quart
water
3 cups sugar
1 lemon, seeded and sliced
1 cup light corn syrup
granulated sugar or special large crystal sugar

In a large, HEAVY stainless steel pot place the ginger and cover
with plenty of water. Bring slowly to a boil, reduce heat, cover
and simmer until tender when poked with a knife(~20 minutes.) Add
1 cup sugar, stir until it boils. Remove from heat. Cover and
let stand at room temperature overnight.

Second day, uncover, slowly bring to boil, simmer 15 minutes. Add
lemon and 1 cup light corn syrup. Simmer 15 minutes more, stirring
occasionally. Remove from heat. Cover and let stand at room
temperature overnight.

Third day, uncover and bring to boil, stirring more often. Add 1
cup sugar and simmer 30 minutes, stirring more often. Add 1 cup
sugar and bring to boil. Remove from heat. Cover and let stand at
room temperature overnight.

Fourth day, slowly bring to boil, reduce heat and simmer until
ginger is translucent and syrup drops heavily from side of
spoon(instead of forming two drips, it forms one heavy drip from
the side of the spoon.) I let it cook quite slowly at this stage,
at a medium-low heat, and stirred it occasionally(just avoid
scortching.) It took about 45 minutes.

Drain the ginger, reserving the syrup for flavoring other things,
and remove the lemon slices. Spread ginger on a rack over a tray
and dry uncovered overnight. When dried, roll slices in granulated
sugar. I used a mix of plain sugar and that special large crystal
sugar. Store in tightly covered glass jars.

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