Candied Ginger

BY MARIA DI MEGLIO

Yum

Hello, World!

For those of you who don't know, I tour in the folk trio Harpeth Rising. We just came back from a music conference called NERFA (Northeast Regional Folk Alliance), where we spent 36 hours performing, networking, performing some more, then networking, then performing and networking at the same time o_0, you get the idea.  I left the conference with names of new artists that I'm excited to check out, as well as this awesome recipe for candied ginger. It was given to me by a fantastic musician, Bill Isles, who we had the incredible good fortune to hang out with and perform with. Bill and his wife Kate are based out of Duluth, MN, which is an exotically far away and cold land. He makes these homemade candied ginger bites, which is the perfect pick-me-up to a cold winter's day. Bonus- you can use the leftover syrup for a myriad of things, which is another great tip from Bill. 


INGREDIENTS

1 pound ginger

1/2 cup sugar

2 cups water  
 

DIRECTIONS

Peel ginger and slice into small pieces. You can peel by scraping with a spoon, using a vegetable peeler, or sharp paring knife. Place sugar and water into medium saucepan, and bring to a gentle simmer. Add ginger, cover, and simmer gently for three hours. Simmer on low to preserve the ginger pieces, and keep it covered to prevent the water from evaporating. Stir every once in awhile. After three hours, remove and place ginger pieces on cooling rack. Pour syrup into jar and let cool. Roll ginger pieces in sugar, and store in an airtight container. 

*Ginger syrup- you can use to flavor tea, cookies, cakes, or anything else that you fancy! Suggestions welcome in the comments below.