Tuesday, January 08, 2013

Candied Ginger

A great mouth freshener after eating Burmese or any food. Tidbits of ginger cooked in a simple syrup, dried on a rack and then tossed in granulated sugar, this finger-food is very easy to make at home.

1 lb. fresh ginger, peeled and sliced in thin rounds
1½ cups sugar
1½ cups water
½ cup granulated sugar
Juice of 1 lemon
Zest of 1 lemon

  1. Bring water and sugar to a boil.
  2. Add ginger, lemon juice and zest and stir. 
  3. Cook on medium heat for 30 minutes.
  4. Strain ginger and spread on rack to dry for 2 hours.
  5. Refrigerate ginger syrup and add to tea for a comforting beverage.
  6. Place granulated sugar in a brown or Ziploc bag and toss ginger to coat.
  7. Store in an airtight container. 
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  1. Chumkie, I was hoping somebody would post about how to do this - fantastic. Thanks for linking it in.

    1. You're welcome, Carole. It is so very easy to make and tastes wonderful, if you like ginger.


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