How To Make Preserved Ginger Food

CANDIED GINGER

Steps:

• Spray a cooling rack with nonstick spray and set it in a half sheet pan lined with parchment.
• Peel the ginger root and slice into 1/8-inch thick slices using a mandoline. Place into a 4-quart saucepan with the water and set over medium-high heat. Cover and cook for 35 minutes or until the ginger is tender.
• Transfer the ginger to a colander to drain, reserving 1/4 cup of the cooking liquid. Weigh the ginger and measure out an equal amount of sugar. Return the ginger and 1/4 cup water to the pan and add the sugar. Set over medium-high heat and bring to a boil, stirring frequently. Reduce the heat to medium and cook, stirring frequently, until the sugar syrup looks dry, has almost evaporated and begins to recrystallize, approximately 20 minutes. Transfer the ginger immediately to the cooling rack and spread to separate the individual pieces. Once completely cool, store in an airtight container for up to 2 weeks. Save the sugar that drops beneath the cooling rack and use to top ginger snaps, sprinkled over ice cream or to sweeten coffee.

PRESERVED GINGER

Steps:

• Rinse scrubbed and peeled roots and soak in cold water overnight. Drain.
• Place in kettle in cold water to cover. Bring to a boil. Drain and repeat process 3 or more times (depends on how old the ginger is).
• In a separate pan, boil sugar and 1-1/2 cups water together for 20 minutes to make the syrup. Stir in the drained ginger root and heat until syrup comes to a boil. Remove pan from heat and let stant overnight.
• Store in airtight glass jars in the refrigerator or process in a water bath in the usual way.

PRESERVED GINGER - ANTILLES

Steps:

• Peel the ginger, and cut it into thin slices.
• Let these slices sit in a bowl of cold water for an hour.
• Drain the ginger. Cover again with cold water.
• Boil this for 5 minutes.
• Repeat for three times: drain the ginger; cover again with cold water; bring to the boil and boil for 5 minutes.
• This process weakens the fibers of the ginger.
• Finally, just drain the ginger.
• Bring the sugar and water to a boil, and pour this over the drained ginger.
• Cover and let it infuse for 12 hours.
• Drain this, and keep the syrup. Boil the syrup for 10 minutes, and pour it over the ginger.
• Put a lid on this mix, and let it sit for 2 days.
• Boil everything together for 5 minutes, then let this sit for 3 days. Using a slotted spoon, lift out the ginger, and spread the pieces out over waxed paper, as though you plan to dry these slices.
• Sprinkle extra sugar over these pieces to coat them.
• Put in a jar and keep in a cool, dry place.