{"id":140,"date":"2008-05-23T20:40:12","date_gmt":"2008-05-24T03:40:12","guid":{"rendered":"http:\/\/cookwithlars.com\/cookbook\/spice-blends\/lars-candied-ginger\/"},"modified":"2018-01-15T23:11:37","modified_gmt":"2018-01-16T06:11:37","slug":"candied-ginger","status":"publish","type":"post","link":"https:\/\/cookwithlars.com\/candied-ginger\/","title":{"rendered":"Candied Ginger"},"content":{"rendered":"<h2>A Little Personal History:<\/h2>\n<p>I&#8217;ve always loved chewy candies and candied ginger is right up there. So, one cold winter night I felt like make some. Here&#8217;s what I came up with and it was goood!<\/p>\n<h2>Description:<\/h2>\n<p>Crystallized or candied ginger is very easy to make and used in desserts and confections.<\/p>\n<table style=\"width: 100%;\" border=\"1\" cellspacing=\"0\" cellpadding=\"4\">\n<tbody>\n<tr>\n<td width=\"15%\">Categories:<\/td>\n<td width=\"85%\">Dessert<\/td>\n<\/tr>\n<tr>\n<td width=\"15%\">Servings:<\/td>\n<td width=\"85%\">1+cup<\/td>\n<\/tr>\n<tr>\n<td width=\"15%\">Time:<\/td>\n<td width=\"85%\">\u2013 Preparation:\u00a0\u00a0 10 minutes<br \/>\n\u2013 Cooking:\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 30 minutes<\/td>\n<\/tr>\n<tr>\n<td width=\"15%\">Equipment:<\/td>\n<td width=\"85%\">Medium saucepan, cooking weight scale, small metal bowl, cutting board and knife, medium saucepan, glass jar and top<\/td>\n<\/tr>\n<tr>\n<td width=\"15%\">Difficulty:<\/td>\n<td width=\"85%\">Easy<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<h2>Ingredients:<\/h2>\n<ul>\n<li>1 pounds fresh ginger<\/li>\n<li>Water (see procedures)<\/li>\n<li>Weighed Sugar (see procedures)<\/li>\n<li>1 cup granulated sugar, for dredging<\/li>\n<\/ul>\n<h2>Procedure:<\/h2>\n<ol>\n<li>Weight medium saucepan on cooking scale. Set weight to zero.<\/li>\n<li>Add granulated sugar to small metal bowl.<\/li>\n<li>Peel and thinly slice ginger.<\/li>\n<li>Place sliced ginger in a saucepan. Cover with water.<\/li>\n<li>On medium-low heat, cook until tender, about 30 minutes. Drain off water.<\/li>\n<li>Place saucepan on scale, and add an equal amount of sugar (weight should double).<\/li>\n<li>Add 3 Tbs. water and return to stove, over medium high heat.<\/li>\n<li>Bring to a boil, stirring often, with wooden spoon. Cook until ginger is transparent and liquid is almost gone.<\/li>\n<li>Reduce heat to low, stirring constantly, until almost dry. Remove saucepan from heat and cool to room temperature.<\/li>\n<li>Dredge cooled ginger in granulated sugar bowl to coat.<\/li>\n<li>Store crystallized (candied) ginger in an airtight jar for up to 3 months.<\/li>\n<\/ol>\n<h2>Advanced Preparation:<\/h2>\n<ul>\n<li>This recipe is intended to be done in advance and stored in cool place till needed.<\/li>\n<\/ul>\n<h2>Tips, Notes, and Variations:<\/h2>\n","protected":false},"excerpt":{"rendered":"<p>A Little Personal History: I&#8217;ve always loved chewy candies and candied ginger is right up there. So, one cold winter night I felt like make some. Here&#8217;s what I came up with and it was goood! Description: Crystallized or candied ginger is very easy to make and used in desserts and confections. Categories: Dessert Servings: <br \/><a class=\"more\" href=\"https:\/\/cookwithlars.com\/candied-ginger\/\">Read more&#8230; <\/a><\/p>\n","protected":false},"author":2,"featured_media":5140,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[65],"tags":[165,166],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v22.6 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Candied Ginger - Cook with Lars<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/cookwithlars.com\/candied-ginger\/\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"ChefLars\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"1 minute\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"WebPage\",\"@id\":\"https:\/\/cookwithlars.com\/candied-ginger\/\",\"url\":\"https:\/\/cookwithlars.com\/candied-ginger\/\",\"name\":\"Candied Ginger - 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