|By my calculations, $6 for two big ginger roots + sugar = $100 of candied ginger|
Prethi is making reshmi murgh tikka, an Indian silken chicken kabob, rather than going to a restaurant for it. Yana is making kubbeh, because unlike the markets in Israel, they don't sell a frozen version of the meat filled dumplings in Poland. As for me, it's been spicy sausages, candied ginger, and ranch dressing.
I'm in the states for a couple of months now, and I've seen what they're charging in the supermarket for candied ginger, $9.99 for a little spice jar of the golden goodness. I made enough to fill two jars, much larger than spice jars.
1 1/2 pounds ginger root
3 cups sugar
6 cups water
- Peel the ginger and slice about 1/8 inch thick
- Add to a frying pan with sugar and water
- Bring to a boil, reduce heat and simmer until almost all of the water has evaporated, stirring occasionally, more frequently toward the end
- With a slotted spoon, move the ginger to a cooking rack over parchment paper
- Allow the ginger to cool and firm up
- Dice and store in tightly cover jar, up to 3 months
- The sugar that drips off has a very strong ginger flavor and can be used to flavor tea, top ice cream, etc.