Squirrel Bait Makes Candied Ginger

I tell ya, the wonders of ginger. Nausea relief and an anti-inflammatory. The cause of most aches and pains is inflammation. I think this root was created just for me. I use candied ginger for migraine associated nausea. Works great! It’s my “go to” for colds and flu as well. The method I use is below for you. Try it! Thank you so much for watching.

Recipe:
1/2 pound fresh ginger
1/2 cup sugar
Peel the ginger and cut it into the thinnest possible slices. Place the slices in a medium pot and cover with enough water to submerge them. Bring to a boil, then turn the heat down and simmer until tender. You’re trying to soften them not really cook them. The slices will be a deeper shade of yellow and be kinda rubbery. Drain but reserve about ¼ cup of the “ginger water”.

Return the ginger to the pot along with the reserved cooking liquid and the sugar. Bring to a boil again then turn the heat down and simmer the ginger, stirring frequently, until the liquid has evaporated and the sugar begins to crystallize. Stir VERY frequently.

Transfer the ginger to either a cooling rack or parchment-lined sheet pan in an even layer until cool. Discard the excess ginger sugar, or reserve for another use. Store the candied ginger in an airtight container.