Tuesday, January 26, 2016

Ginger Syrup and Candied Ginger

Rather than using ginger ale when you make your Moscow Mule, try ginger syrup . It's easy. The syrup is a result of making candied ginger. Here's how you make the candied ginger:

Peel and slice a pound of ginger very thin, or dice into small pieces. 

Place the ginger in a non-reactive 4 quart saucepot with 4 cups of water. I like the enameled cast iron version. Bring the water to a boil. Simmer the mixture for 10 minutes. Drain and repeat.

After draining for a second time, mix 4 cups of sugar with 4 cups of water and the ginger. Heat the mixture to 225 degrees F.

Once it reaches 225 degrees F, remove the pan from the heat. Drain the syrup and save it. Let the slices cool for about 2 hours. 

Place a 1/4 cup of granulated sugar in a bowl and place the ginger in the sugar, coating all sides.

Place candied ginger in tight fitting jar. 

Once the syrup has cooled, place it in a clean bottle. I like the versions with a resealable cap.

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