On 2018-05-02 6:55 PM, jmcquown wrote:
>.
>
> *Given the price of crystallized gingerÂ* (I've no interest in making my
> own) I use powdered ginger and add a little sugar to the mixture.
>

I should also have added that making candied ginger is not hard. Get
some nice fresh ginger, scrape the peel off with a spoon, slice it up
and boil it for about a half hour until it starts to get tender. Remove
the ginger and pour off all but about a cup of the cooking water and add
a cup of granulated sugar, bring it to a boil and then simmer for about
20 minutes until the sugar starts to crystallize. Put it on a rack to
dry and then put it in a a parchment or wax paper lined cookie sheet
and stick it in the oven with the light on overnight. Toss it in sugar
and store it in a sealed container. It will keep for months, so the
next time you need candied ginger you will have it on hand and for a
fraction of the coast. I like to munch on a couple pieces of it when
my gut is feeling wonky.