favorite secret ingredients!
Update: 6/1/17: the original yield included whole slices and syrup before I used an immersion blender years ago. I made a new batch yesterday and will be updating this today.
Although spring is when ginger roots are most tender, I wanted to get some Homemade Sweet Ginger made. Yet, since I puree it now anyway, I doubt it makes as much difference as would have done if the recipe were left within slices, as it had been originally written.
You’ll LOVE It!
|Homemade Sweet Ginger refrigerates up to 1 year!|
is fairly simple to do and incredibly delicious!
~The original recipe conservatively says: “Use within 1 year”.
~My first 2-pints lasted just beautifully, just under 2 years!!!
~Last of the second batch eventually spoiled about year mark (tossed it).
~Sharp knife, mandolin, or food processor slicing blade
~Large heavy saucepan or pot
~2 (pint) sterilized canning jars, wide-mouth (lids & rings)
1 1/2 half-pints Ginger Syrup
2 half-pints Ginger Syrup
1 cup granulated sugar (or Whey Low Sweetener)
1 cup water
1/2 lb fresh ginger, peeled & sliced 1/8-inch thick
4 cups fresh water, divided
Pinch of table salt
Preparing Ginger: In a 2-qt saucepan, over HIGH heat, combine the ginger with HALF the fresh water; bring to a boil, then reduce to MEDIUM and simmer for ten minutes. Drain and set aside. Repeat with remaining fresh water; bring to a boil and reduce to simmer for 10 minutes. Drain. (I the freeze the 2nd half in ice cubes for other uses.) Add back in the initially reserved ginger water. Stir in the simple syrup and a pinch of salt.
Candy Thermometer: Boil until the syrup reaches 225°F for sugar (207°F Whey Low). Remove pan from heat. Cover and steep for several hours, just until almost cooled.
Store: Cover with 2-part lids and rings. Label and date. This wonderful sweet ginger keeps for fairly long in the fridge, the original recipe conservatively says: “Use within 1-year”.
|Original Recipe Credit: Candied Ginger, by David Lebovitz|
|Photo Credit: Foodnetwork.com (Alton Brown)|