"MisNomer" <[email hidden]> wrote in message
"]news:[email hidden]...
: I had to try this.... so I bought some preserved
: ginger is that
the same as
: crystalized? Do you make your own?
:
: It is very good!
:
: take care Liz
:============
IIRC, preserved is different - not as sweet. I do make my
own, crystalized, that is. Cyndi
Candied Ginger
1/2 lb Fresh ginger Water 1 1/2 c Sugar 1 1/2 c Water 2 tb
Light corn syrup
Crystallizing ginger is a lengthy process, but having these
choice sweets on hand is reward enough. Peel 1/2 pound
fresh ginger and slice 1/4 inch thick. Bring to a boil in
water to cover. Simmer, covered for 2+1/2 hours. Drain,
simmer in fresh water for another hour, or until tender.
Drain. Bring to a boil 1+1/2 cups sugar, 1+1/2 cups water,
and 2 tablespoons light corn syrup; cook for 2 minutes. Add
the ginger. Remove from the heat and let stand until cool,
or overnight. Again bring the syrup to a boil. Simmer,
stirring occasionally, for 1 to 3 hours, or until the
ginger is translucent. If the syrup thickens too quickly,
thin with a little hot water. Remove the pan from the heat
and set the ginger pieces on a wire rack to dry for a few
hours. Roll them in granulated sugar and store in a glass
jar. Young tender ginger works best.
TO MAKE IN A PRESSURE COOKER: Using 15 # PSI
Place ginger on a rack and fill cooker with water until the
ginger is submerged. Cover and cook on high until your
rocker jiggles. Reduce heat yet maintain a gentle rock -
cook for 13 minutes.
Use a semi-quick release (flip rocker to where the steam
releases).
Once cooled - empty and refill with fresh water.
Repeat above EXCEPT once you lower temperature - maintain a
gentle rock for 10 minutes.
Do the semi-quick release again.
Drain and cool the ginger.
Prepare the simple syrup (sugar, water & corn syrup) in the
cooker without the lid.
Add the ginger, bring to a boil and maintain a simmer
(WITHOUT THE LID) for approximately 1 1/2 hours or until the
ginger is translucent. Be sure to stir occasionally.
Remove ginger and cool on wire racks for a few hours. Roll
in granulated sugar and store in a glass jar.
