I have developed quite the fondness/addiction to ginger. I've always loved ginger ale, gingerbread cookies and other gingery goodies, but this new-found craving is for the candied or crystallized ginger. We go to a great sushi place (I'm not really that adventurous - I mostly eat the crab rolls and the GINGER) where the waitress recognizes me and always brings out an extra serving or two of their own ginger. Yum..I have been anxiously waiting for my ginger roots to be ready to harvest & I think they are there! While waiting I've been gathering ideas on how I'm going to prepare them. I'm not too sure I want to boil the root as it seems like it would leech some of the properties from it that I'm trying to preserve. Sooo... in digging around in my recipe/note box, I came across this little recipe that I'm going to try this week. It has the promise of actually giving me two very usable ginger products - crystallized ginger & ginger honey. (I'm sorry that I didn't note where I obtained the recipe so I can give the credit due.)
Raw Candied Ginger
· Peel washed ginger root and cut into slices about 1/8 inch thick
· Place the slices in a large canning jar & cover with honey
· The honey will start to become very thin & watery after about 30-45 minutes, drain the watery honey off & pour it into another jar (be sure to save it)
· Pour more honey into the original jar with the ginger slices & cover them again, repeat the above procedures another 4-5 times until you no longer get the watery honey
· When the honey is no longer pulling the water from the ginger, remove the slices from the jar and lay them on a sheet of waxed paper in the fridge.
When dry, the slices can be placed in a jar or other contained and kept in the fridge. They should keep for a few months as long as kept cold. The ginger-honey can be used as a syrup or to sweeten other goodies.
I will let you know what my experiment brings! Hopefully lots of sweet gingery yumminess..