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Reviewed Candied Ginger

Nov 12, 2012 in Food Network Community Toolbox on

This recipe worked great on my second try. I used a little less than 1/4 cup of the cooking liquid when cooking the softened ginger with the sugar. The ginger absorbs some liquid and using less during the next step worked better for me. I also froze the finished product but am not sure if this is necessary. Does anyone know if freezing has any"

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