We had not pressured cooked candied ginger before. So, we figured why not. We put the candied ginger in a mason jar and closed the lid. We set it on a rack in our pressure cooker with 2 inches of water. It took 2 rounds of ninety minutes at high pressure to get some color and flavor development. It was worth the wait. The spice from the ginger is intense. The caramelized notes from the sugar add sweetness and balance to help tease out the complex flavors of the root. The texture is amazing, super soft with a great chew. It has become a natural ginger taffy. Looks like the pressure cooker will be working overtime tomorrow.
Years Past
