MENU                                     

 Recipes  Select a Category   MetricConversion   Post A Recipe  Search by Recipe or Ingredient

I highly recommend generous use of ginger in the diet, both for health reasons and to make food more tasty.   A handy way to utilize it is to buy the largest, shiniest freshest rhizomes you can find and make candied ginger.  It will keep for months in your refrigerator, tightly capped.  It can be used in almost all foods including stir fries, oriental soups, chicken dishes, gingered squash, carrots or other veggies, desserts and more.  Dip out a little of the syrup to make a ginger tea for colds, coughs, chest congestion, digestive problems or nausea.  Add a little syrup to cocoa or hot chocolate for a real treat!  

Candied Chopped Ginger in Syrup

fresh ginger rhizomes
sugar
water

Scrape or pare the skin off the ginger.  You can cut it into sections or buds for ease of handling. 

Cut in thin slices across the grain.  Place slices in a food  processor or blender and chop as fine as possible.

For each cup of packed, chopped ginger, add 2 cups of sugar and 1 cup of water.  Bring to a boil, turn down and simmer for about 20 minutes. 

Cool and package in jars or plastic containers with lids.  I like to keep a cup or two at a time in the refrigerator and freeze the rest in zipper freezer bags for later use.  Don't be surprised that because of the high sugar content, the mixture doesn't freeze solid.  That's okay.

 

The Sneaky Kitchen
Web Site by Bess W. Metcalf   Copyrightę April 1999 - 201
7

FullerBrush
& Stanley Products