Candied ginger

I snacks on those like crazy, so I decided to try and make some homemade ones.

 

Ingredients

  • 250 g of fresh ginger
  • 400 g sugar
  • 0.25 liter of water

Preparation

  1. Peel the ginger root as thinly as possible. Cut into cubes or sticks then soak in cold water for 1 hour. Drain.
  2. Put the ginger in a cooking pan and cover with cold water. Bring to boil and boil for 5 minutes.
  3. Drain and repeat this process 2 to 4 times depending on whether you want your candied ginger strong or not so much.
  4. Bring the sugar and water to a boil for 5 minutes, then pour it over the ginger. Cover with a plate and let soak for 12 hours.
  5. Strain the syrup and boil it for 10 minutes then pour it over the ginger and let stand for 2 days as described above.
  6. Boil for 5 minutes, then let stand, covered, 2 to 3 days . The roots should then be tender , swollen and transparent. If not, cook for another 5-8 minutes.
  7. Finally put in sterilized jars.
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One thought on “Candied ginger

  1. Pingback: Persimmon muffins | Mary Moncorgé - Enduro racer

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