Tip

To Make Your Own Candied/Crystallized Ginger

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Wednesday, May 14, 2008

Combine 1/2 cup sugar, 1/2 cup water and 1 tablespoon freshly squeezed lemon juice in a small saucepan over medium to medium-high heat. When it begins to bubble at the edges, add 1/3 cup peeled and coarsely chopped ginger root. Stir to combine; cook for 20 minutes on medium heat, then let the mixture cool. Drain the ginger pieces and roll them in 2 tablespoons of sugar until well coated. Store in an airtight container at room temperature for up to 3 months.

From Linda Larsen's "The Everything Meals on a Budget Cookbook" (Adams Media, 2008).