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Candied Ginger


ginger root
water
sugar

Clean ginger root well cover with water in pan, and bring to a full rolling boil, Drain off first water, cover with water again and with sugar in equal amounts to the ginger. Boil until water is very low in pan, remove ginger pieces to waxed paper. Separate pieces and let dry, This keeps well, I have some over a year old. Still tastes good.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.