[Sca-cooks] Re: candied ginger

[Sue Clemenger]

Thanks for the recipe! How much ginger should I start out with?
OFC: The repeated cookings in increasingly sweet syrup over a number of 
days reminds me very much of the process used to make Sugarplums....
--maire, ginger-lover (yeah, says Mac, my ginger-marmalade kitty, 
currently plopped on the desk in *front* of the monitor screen)

kingstaste at mindspring.com wrote:

> Oh, heck, I'm avoiding other things I really should be doing, I can type in
> the one from Joy of Cooking.
> Christianna
> 
> Candied Ginger
>>From "Joy of Cooking", Rombauer and Rambauer Becker, 1975 edition.
> 5 1/2 pints preserved
> (...) This is either a single long-day or an intermittent four-day
> procedure.  If you settle for one day, allow several hours between each of
> the four cookings. (...)