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Buy Fresh Ginger Root
Buy a fresh piece of ginger from your local grocery store. It is usually located in the produce section. Choose a plump root, free of blemishes and wrinkles. The above root has been in my refrigerator for a little too long. It will work just fine.Continue to 2 of 6 below.
02 of 06
Peel The Ginger Root
Peel the ginger root. The skin is tough, and a sharp knife works better than a peeler.Continue to 3 of 6 below.
03 of 06
Slice The Peeled Ginger
Slice the peeled ginger into bite sized pieces. They do not nave to be uniform in size, but they should be no more than 1/4 inch in thickness.Continue to 4 of 6 below.
04 of 06
Simmer Ginger In Honey
Simmer the slices in honey, uncovered, for 20 minutes. Do not let the honey and ginger slices boil. After 20 minutes, remove from heat.Continue to 5 of 6 below.
05 of 06
Pour Ginger Honey Mixture Into Non Reactive Container And Cover
Pour ginger and honey mixture into a nonreactive container and cover loosely. Notice how the plastic wrap has been tented, to allow excess moisture to escape, but nothing can fall on the surface and contaminate the product.
Allow Ginger to infuse in honey for 48 hours.Continue to 6 of 6 below.
06 of 06
Roll Ginger Slices In Sugar
Drain ginger slices on a rack or in a colander to remove excess honey. This should take about 10 minutes. Then put about 3/4 cup of cane sugar in a bowl. Add honeyed slices of ginger and shake gently until coated.
Keep ginger slices in sugar for another day, shaking every couple of hours. Continue to shake gently until ginger no longer weeps through the dry sugar coating. Remove from sugar and store.
Store in a jar, covered tightly. Allow to cure for 1 week, for best flavor.