Crystallised Ginger

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Crystallised Ginger

Postby webdragon » Tue Oct 25, 2005 7:28 pm

Crystallised Ginger

This candied delicacy of ginger root stimulates your digestion and can be added to muesli or cake mixes. You'll need two hours to make this recipe, but it will keep for weeks if stored in an airtight container.
* Peel and slice eight ounces of ginger root. In a large saucepan, heat two cups of water and the ginger, then boil for five minutes. Drain the liquid and add another two cups of water. Boil and drain, and repeat this method three more times.
* Remove the ginger from the water with tongs and add a quarter cup of sugar. Bring to a boil, add the ginger again and simmer for about an hour until the root's colour is translucent.
* Remove the ginger and leave on a clean rack to dry. Then roll it in a quarter cup of fine sugar and store away.

Candied ginger helps ease travel sickness. Put some into a small tin before a long journey.

I haven't tried it

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RE: Crystallised Ginger

Postby Fantasia » Tue Oct 25, 2005 9:54 pm

Ginger hmmmm not sure about that one, since my grandma used to make ginger beer I have become sensitive to the smell, but I like the taste in chinese foods - although the recipe sounds great Webby - tempted to give it a go.....
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RE: Crystallised Ginger

Postby Little White Dove » Wed Oct 26, 2005 1:15 am

Thanks webdragon we just love ginger at our house I have just made a batch of ginger beer this afternoon. So the ginger is all but gone, but I will get some more on friday and try it over the weekend...

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