Candied Ginger
Prep: 15 min Cook: 1 hour Storage: 2 weeks Yield: about 1 pound Equipment: Soup spoon Mandoline or Sharp Knife Liquid measuring cup 4-Quart sauce pan with lid Colander Scale Half sheet pan Cooling rack Airtight storage container Ingredients: 1-lb Fresh Ginger Root 4 Cups Water Approximately 1-lb Granulated Sugar Cooking Instructions: Peel the outer skin from the ginger root using the soup spoon. Cut the peeled ginger root into 1/8" slices using the mandoline or a sh
6/24/2020The Editors At Dun Magazine