Candied Ginger and Garlic

Candied Ginger and Garlic

You can make this recipe dry with just the sugar and spice (the sugar

will form a thin glaze itself) or add water for a thicker syrup which

can itself be added to coffee or a particularly strong tea (it's really sweet). This is wonderful for treating the common cold.

Cut off a hunk of ginger root about half the size of your thumb (or

however much you want to eat). Slice it thin. You can leave the skin on

or peel it. The skin softens in the pan, especially if you use water, so it's no big deal. Slice a clove or two of garlic in similar fashion (but removing all peelings). Place the garlic and ginger in a small saucepan and add a few tablespoons of sugar. You can also add generous helpings of cinnamon and allspice to enhance the ginger's flavor and decongestant property. If you want to make the syrup, also add some water (enough to dissolve the sugar in). Start on medium heat and move to low once the sugar has started to dissolve.