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Crystallized Ginger

  • 1 1/2 pound fresh, young ginger, peeled, cut into 1/4-inch circles to make 1 quart
  • water
  • 3 cups sugar
  • 1 lemon, seeded and sliced
  • 1 cup light corn syrup
  • granulated sugar or special large crystal sugar

In a large, HEAVY stainless steel pot place the ginger and cover with plenty of water. Bring slowly to a boil, reduce heat, cover and simmer until tender when poked with a knife(~20 minutes.) Add 1 cup sugar, stir until it boils. Remove from heat. Cover and let stand at room temperature overnight. Second day, uncover, slowly bring to boil, simmer 15 minutes. Add lemon and 1 cup light corn syrup. Simmer 15 minutes more, stirring occasionally. Remove from heat. Cover and let stand at room temperature overnight. Third day, uncover and bring to boil, stirring more often. Add 1 cup sugar and simmer 30 minutes, stirring more often. Add 1 cup sugar and bring to boil. Remove from heat. Cover and let stand at room temperature overnight. Fourth day, slowly bring to boil, reduce heat and simmer until ginger is translucent and syrup drops heavily from side of spoon(instead of forming two drips, it forms one heavy drip from the side of the spoon.) I let it cook quite slowly at this stage, at a medium-low heat, and stirred it occasionally(just avoid scortching.) It took about 45 minutes. Drain the ginger, reserving the syrup for flavoring other things, and remove the lemon slices. Spread ginger on a rack over a tray and dry uncovered overnight. When dried, roll slices in granulated sugar. I used a mix of plain sugar and that special large crystal sugar. Store in tightly covered glass jars.

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