but when I feel a cold coming on or I feel nauseous I reach for ginger (think about ginger ale).
My dear fried gave me some fresh ginger roots (rhizomes) on Thursday and had made a batch of candied ginger. Ohhhh, I love candied ginger! I decided to try my hand at making some myself and I must say it was easier than I thought.
1 pound ginger
5 cups of water
about 1 pound of sugar
First I peeled my ginger. I found a scraping the root with a spoon works well. The rhizomes are bumpy and the spoon easily gets around the nobs. Prepared a cooking sheet with a screen and parchment paper for cooling. I had to improvise and use my broiler pan. LOL.
Slice the ginger into 1/8th" with a mandoline. Note I am wearing a Kevlar glove. The mandoline is a great tool, BUT I can not stress how sharp they are. I speak from experience. Almost two years ago, I cut of a slice of my finger and have the scar to prove it. Always use the guard and a Kevlar glove. I actual own three Kevlar gloves as you know "two is one, one is none".
Put the ginger in a 4 qt. saucepan with the water. Cover and cook until the ginger is tender. About 30 minutes.
Drain the water off. I drained the water into a jar and I am going to freeze it into ice cubes for future use. Weigh the ginger and add the same weight of sugar. Take 1/4 cup of the ginger water and put in back into the saucepan with the ginger and sugar. Bring to a boil over a medium high heat, then reduce the heat to medium stirring frequently. After about 20 minutes, the sugar syrup will reduce (water cooks out) and will start to recrystallize on the ginger.
At this point pour the mixture onto your prepared pan. Try to spread out separate the pieces. Let them cool down for about an hour. Though I did taste one warm and it was yummy!
Then package the candied ginger into an air tight container. I used a canning jar.
I have an online Amazon Associate/store called Perky Prepping Gramma's Store. This allows me to show you the products I have personally used and endorse, while monetizing my work. What I found early on was people would ask me where I got such & such an item and I would simply share a link. There is no extra cost to you and I appreciate the support. The recipe I used was from Alton Brown from Food Network