GINGER CITRUS RECIPES

Steps:

• In a small saucepan, combine sugar, water, ginger and juice and zest of lemon and grapefruit.
• Bring to a boil, then reduce the heat and simmer uncovered for 15 minutes.
• Remove any scum (bubbles) that float to the surface.
• Add cornstarch mix and stir for about 1 minute until thickened.
• Remove from heat and allow to cool.
• Transfer to a covered glass jar and refrigerate.
• This will keep for about a month in the fridge.
• When someone in your family gets the flu or the chills, put 2 Tablespoons in a mug with hot water, stir.
• Let them drink this slowly and follow up with either Tylenol or Asprin.
• They will be better in no time.

Steps:

• Place citrus zest in a medium saucepan and pour in cold water to cover. Bring to a boil; drain. Repeat process 2 more times.
• Combine sugar and 2 cups water in same saucepan; bring to a boil, stirring to dissolve sugar. Add citrus zest and bring just to a simmer. Reduce heat to low and simmer very gently until peels are translucent, 30–45 minutes. Remove from heat and let citrus zest cool in syrup.
• Drain citrus zest and finely chop. Spread out on a rimmed baking sheet; let sit until dry.
• Preheat oven to 350°. Toast ginger, cardamom, cinnamon, and cloves in a small skillet over medium heat, stirring with a wooden spoon, until fragrant, about 2 minutes. Remove from heat.
• Sift toasted spices, flour, baking soda, salt, and white pepper into a medium bowl or onto a sheet of wax paper.
• Using an electric mixer on medium-high speed, beat butter and both sugars in a large bowl until light and fluffy, about 4 minutes. Add eggs one at a time, beating well after each addition and scraping down sides of bowl as needed. Beat in molasses. Gradually add dry ingredient in 2 batches, beating on low speed to incorporate after each addition. Stir in 1 cup candied citrus peel.
• Drop dough by rounded tablespoons between 2 parchment-lined baking sheets, spacing 2" apart. Bake cookies until tops feel firm when lightly touched, 10–12 minutes. Let cool on baking sheets about 2 minutes, then transfer to a wire rack and let cool completely.