Candied Ginger
Ingredients
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- 1
Peel and slice the ginger into 3 mm rounds.
- 2
Blanch 3 times (start in cold water, boil, drain).
- 3
Prepare the syrup: water + sugar (1), bring to a boil.
- 4
Add the slices, cook over low heat for 1h.
- 5
Let macerate 24h in the syrup.
- 6
Repeat: gently reheat + 24h rest, for 2 days.
- 7
Drain, roll in granulated sugar (2).
- 8
Dry on a rack for 24h. Store in an airtight box.
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Per 100g
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