Monday, November 23, 2009

Making Crystalized Ginger II

I have decided to make crystallized ginger again. This time, I am going more for the syrup than the ginger. I am making bread pudding for Thanksgiving and I think that a ginger syrup glaze will really put it over the top. Thanks to Minstrel Boy at Harp and Sword for the original recipe.


1 1/2 pounds fresh, peeled ginger, cut into medallions (should be about a quart by volume)
3 cups sugar
1 lemon, sliced thin and seeded
1 cup light Karo® syrup (usually when I use a brand name it is because I've tried another label and not have had good results. Go ahead and use an off brand if you want, but there's something about the Karo® that works in this one)
large granule sugar for dusting

It takes four or five days to make this and I will do it in three this time by doing a step every morning and every evening.

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