Crystalized Ginger

chefs-mate chefs-mate 0 Comments
Servings: 1 Difficulty: Advanced
Jump To Recipe Print Recipe
Sweet, spicy, and translucent preserved ginger perfect for baking or snacking
Crystalized Ginger recipe image
Crystalized Ginger recipe image
Print Recipe

Crystalized Ginger

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Advanced
Servings: 1 Calories: 812.7

Description

This classic crystallized ginger recipe transforms fresh, young gingerroot into a delightful treat with a perfect balance of sweet and spicy notes. The ginger is gently simmered in a simple syrup until it becomes tender and translucent, soaking up the sugary goodness while retaining its characteristic zing. Coated in granulated sugar, the pieces offer a satisfying crunch that contrasts beautifully with their soft interior. This versatile ingredient is excellent chopped into cookies and cakes, stirred into oatmeal, or enjoyed on its own as a snack. It also makes a thoughtful, homemade gift for the holidays. The process requires patience but yields a rewarding result that stores well in an airtight container for weeks, allowing you to enjoy this homemade confection anytime you crave a burst of flavor.

Ingredients

Directions

  1. Trim the small, woody knobs from the gingerroot and reserve them for stock or other uses.
  2. Cut the larger segments into 1-inch pieces, peel them, and slice lengthwise into 1/8-inch thick strips.
  3. In a large, heavy saucepan, cover the gingerroot slices with 8 cups of cold water.
  4. Bring the water to a boil over high heat, then reduce the heat to moderately low.
  5. Barely simmer the ginger for 1 hour to soften it and remove some raw bite.
  6. In another large heavy saucepan, combine 3 cups of sugar with 1 1/2 cups of water.
  7. Cook the sugar mixture over moderately low heat, stirring constantly until the sugar is completely dissolved, about 3 minutes.
  8. Drain the par-cooked gingerroot and add it to the sugar syrup.
  9. Bring the mixture to a boil, then reduce the heat to moderately low.
  10. Barely simmer the mixture for 2 hours, stirring occasionally, until the gingerroot is translucent and tender.
  11. Using a slotted spoon, transfer the gingerroot pieces to a sheet of foil or parchment paper, reserving the syrup for another use.
  12. Let the gingerroot cool until it is cool enough to handle but still warm.
  13. Place the remaining 1/2 cup of sugar in a shallow dish and roll the ginger pieces in it, coating them well.
  14. Allow the coated ginger to dry completely on the foil so the sugar coating hardens and prevents sticking.
  15. Store the crystallized ginger in an airtight container at room temperature.

Nutrition Facts

Servings 1

Amount Per Serving
Calories 812.7kcal
% Daily Value *
Total Fat 0.0g0%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 2.1mg1%
Total Carbohydrate 210.0g70%
Dietary Fiber 0.0g0%
Sugars 210.0g
Protein 0.0g0%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: crystallized ginger, candied ginger, preserved ginger, ginger syrup, homemade candy, baking ingredient, spicy sweet, gingerroot, simple syrup, vegan treat, holiday gift, snack, confection, translucent ginger, sugar coated, homemade, preserves, ginger spice, sweet and spicy, kitchen staple
Recipe Card powered by WP Delicious