For a delicious treat, make this Candied Ginger, wrap it in waxed paper and present it in a tin as a delicious gift, complete with instructions to devour immediately. Ginger’s noted tummy-taming qualities can even help ease the discomfort of holiday excess.
- 2 cups 1/4-inch-thick slices or cubes of peeled or scraped gingerroot
- 11/2 cups sugar
- 1/2 lemon, sliced
- 1 cup light corn syrup
- Cover ginger with water in a saucepan and bring slowly to a boil. Cover and simmer gently until tender, about 20 minutes. Add 1/2 cup sugar, stir well and return to a boil. Remove from heat. Let stand, covered, overnight at room temperature.
- On the second day, bring back to a boil, reduce heat and simmer gently for 15 minutes. Add sliced lemon and corn syrup. Simmer, uncovered, for 15 minutes more, stirring occasionally. Remove from heat, cover and let stand overnight.
- On the third day, bring to a boil again, stirring often. Stir in another 1/2 cup of sugar, bring to a boil, reduce heat and simmer gently for 30 minutes. Stir in remaining 1/2 cup sugar and bring to a boil. Remove from heat and let stand overnight.
- On the fourth and final day, bring the mixture to a boil once again. When syrup drops heavily from the side of a spoon and the ginger is translucent, remove from heat and drain. Save syrup; it makes a delicious sauce. Dry ginger slices on a rack over a tray overnight. When well-dried but still slightly tacky, roll in granulated sugar and store in tightly covered glass jars until you’re ready to package for gifts.
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