Logo

What is Flavor and Fortune?
How do I subscribe?
How do I get past issues?
How do I advertise?
How do I contact the editor?

Connect me to:
Home
Articles
Book reviews
Letters to the Editor
Newmans News and Notes
Recipes
Restaurant reviews

Article Index (all years, slow)
Article Index (2019)
Article Index (last 2 years)
Things others say
Related Links

Log In...
New User...
All Users...

Don Siegel's Crystalized Ginger

Fruits, Desserts, and Other Sweet Foods

Don Siegel's Crystalized Ginger
Ingredients:
I cup peeled and minced fresh ginger
1 and 1/3 cups sugar plus half cup additional for later use
Preparation:
1. Peel the ginger and prepare it with a knife; or mince it in a food processor.
2. Bring one cup of water and the sugar to the boil, then add the minced ginger, and simmer for twenty minutes until the syrup is greatly reduced.
3. Strain the ginger from the syrup and spread it waxed paper. Reserve the syrup for basting poultry or another use.
4. When the ginger is dry, sprinkle it with additional sugar, and toss being sure all surfaces are well-coated. It is ready to be eaten, used in recipes, or stored in a glass jar in a cool dark place.

                                                                                                                                                       
Flavor and Fortune is a magazine of:

Copyright © 1994-2019 by ISACC, all rights reserved
Address
3 Jefferson Ferry Drive
S. Setauket NY 11720