Formula 34: Ginger Candy

Uses: Measles, Tonsillitis, Blood Clots, Colds, Weakness, Shock, Indigestion, Stomach Cramps, Chickenpox, Wounds, Nausea, Flu, Infection, Laryngitis, Asthma, Bronchitis, Cough, Vertigo

Comments:

1/2 cup apple juice or white grape juice

1/2 cup malt syrup or rice syrup

1/2 cup thinly sliced fresh ginger (peel the skin off first)

Slowly cook the syrup and the juice in a small pot on the stove, covered, until the liquid is reduced by one third. Add the ginger slices, then simmer the mixture until the liquid is gone. Spread the ginger slices on a lightly oiled cookie sheet and bake in a slow oven (250 degrees) until the ginger is a chewy candy. Approximate baking time: 45-65 minutes.

Check for desired consistency towards the end of the baking time. Store in an airtight container. Eat as needed.