Ginger is an asian herbaceous plant, with many virtues. It resembles an irregular, lumpy tuber that is light brown in color. It has a pleasant, warm and pungent aroma. When I tasted it for the first time, I was not particularly impressed, then slowly I began to appreciate its taste and use it in the kitchen. Now I love it and so I prepare it candied and keep it in glass jars to savor a few pieces after dinner, like a candy. Among the many virtues it is also an excellent digestive!
Ingredients
- a fresh root of ginger
- granulated sugar
- water
- juice of 1 lemon
Method
Peel the ginger root and slice into 1/2-cm thick slices or small cubes using a mandoline.
Place into a saucepan with some water and set over medium-high heat. Cover and cook for 40 minutes or until the ginger is tender.
Transfer the ginger to a colander to drain, ( don´t throw way the cooking liquid, it is an excellent spicy tea)
Weigh the ginger and measure out an equal amount of sugar. Return the ginger and some cold water ( to cover it of 2 fingers) to the pan and add the sugar.
Set over medium-high heat and bring to a boil, stirring frequently. Reduce the heat to medium and cook, stirring frequently, until the sugar looks like a syrup, about 60 minutes. The ginger´s slices will be transparent.
Drain with a slotted spoon and transfer the slices of ginger onto a sheet of parchment paper sprinkled with plenty of granulated sugar. Coat them well. Leave to cool and transfer to glass jars.
