December 12, 2009 - pano
The day dawned on a beautiful winter day. Not too cold, but a bit cooler than I would prefer, especially with the wind.
What to do on a cold day but --- make candied ginger!! (Apologies to Dickens and Scrooge...) It's a five day process, so this is Day One.
The first step is to peel the ginger. Mum says the spoon is the best way, and it made peeling the ginger very easy indeed.
The next step is to cut it up into little cubes. I didn't realize that ginger was so yellow. The aroma of the fresh ginger was really wonderful!
Then you put the ginger on the stove with some water and sugar.
This is the recipe:
Canton Canded Ginger
- Have enough ginger cut into 1/4" pieces to make one quart. (about 1 1/2 lbs)
- Put ginger into a large stainless steel pan, cover with water (enough to cover it, but not too much water, or you will have to boil it away at the end).
- Bring slowly to a boil and simmer, covered, until tender, about 20 minutes.
- Add one cup sugar, stir until mixture boils. Remove from heat and leave covered, at room temperature overnight.