Candied Ginger Tea

As fall comes to Maine the wind has been howling! The leaves from the ashes, the tallest of our trees, have dropped. They leaf out the latest of all of our trees- around June 22, and are gone as soon as cold creeps in!
When it gets cold I love to have ginger tea to drink. The recipe is simple! Two slices of candied ginger root, add hot water, steep, and enjoy! When your cup is empty, add more water. If the ginger root is strong it will last all day!


If you can’t find candied ginger root it is also easy to make!
Take pound of ginger root.
The younger ginger in spring is more mild, and has fewer fibers than the older roots in the fall.
Peel it with a sharp knife, or a vegetable peeler.
I read that a spoon edge works, but have not tried it.
Slice it. I prefer thick slices that will steep all day long, without losing their flavor,
so I slice them about 1/4″ thick.

Put the slices in a pot of water, bring to a boil, and drain.
Repeat this. Taste the ginger and see if it is the right hotness for you.
If it is still too hot, repeat.

Cook them in the last water until they are tender, 2- 3 hours, adding more water as needed.

For a pound of ginger
bring 3 cups of sugar, 3 cups of water, and 2Tb. light corn syrup,
to a boil.
Add the ginger, and reheat to a boil.
Then remove from heat, and let sit until cool, as long as overnight.

Now reheat to a simmer and cook, covered, until translucent.
If the syrup becomes too thick add a little hot water.
Remove the cover, and cook until the syrup is reduced to a spoonful.
Remove from heat, and put the slices on a rack to dry. They should not feel sticky.

Roll in sugar, I like large granular sugar.
Store air tight, they will last many months.


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