Crystallized Ginger

Title:
Crystallized Ginger

Yield:
1 Servings

Categories:
Condiment




Ingredients:





     1 c  Peeled ginger root; sliced


          -thinly


     1 c  Water


   1/2 c  Maple syrup (or substitute


          -sugar as above)






 Date: 23 May 1996 19:44:24 EST


 


 From: Bubba.Leroy@FLYING.NET


 The following is my grandmother's recipe for candied ginger. You can


 substitute corn syrup for the maple or use granulated sugar one to one with


 the water. This is great chopped and sprinkled over ice cream or cake. I


 have also added chopped scotch bonnet peppers or scotch bonnet powder for


 use in stirfry dishes and substituting sugar. Here is what you need.


 


 Bring ingredients to a boil iover med-high heat in a sauce pan. Add water


 first if substituting sugar to prevent dry spots in the sugar.  Simmer


 until liquid has completly evaporater-about 25- 30 minutes-stir mixture


 last 10 minutes to prevent scorching. Spread pieces of ginger evenly on a


 non-stick cookie sheet and place in a 200 degree oven for about 2 hours or


 until all the syrup is absorbed and pieces of ginger snap when broken. Hope


 this helps, Bubba. P.S. hows about a post re: what you are going to do with


 the ginger?


 


 CHILE-HEADS DIGEST V2 #328


 


 From the Chile-Heads recipe list.  Downloaded from Glen's MM Recipe


 Archive, http://www.erols.com/hosey.