CRYSTALLIZED GINGER , GINGER SYRUP & GINGER SUGAR
This 3 in 1 recipe is a great way to make your ginger last a bit longer! Ginger is good for flavoring things as well as taking care of upset belly aches and sea or motion sickness! There is so much you can do with this like my Cranberry Orange Cookies with Crystallized Ginger recipe #77469 Zucchini, Pineapple, Ginger Jam recipe #95600 Peachy, Pineapple Cooler with a Ginger Zinger recipe #58945 Spicy Ginger Tea with Lemongrass recipe #56108 Baked Butternut Squash Pudding topped with Ginger Whipped Cream recipe #52072
Provided by Rita1652
Categories Fruit
Time 1h40m
Yield 1 pint
Number Of Ingredients 3
Steps:
- Peel and slice ginger into 2 inch lenghts and 1/8th inch thick. Using a Mandoline Slicer will give you uniform slices with ease and quickness.
- Toss sugar and ginger together.
- In a large heavy bottom pan heat water add sugared ginger and bring to a very slow simmer.
- Stir over low heat occasionally for 1 and 1/2 hours.
- The ginger will become translucent and the sugar will crystallize on the edge of the pan.
- Sprinkle 1/4 cup sugar on parchment paper or a silicone mat. Lay drained ginger on sugar. Toss the sugar when ginger has cooled enough to handle (about 10 minutes) to coat evenly.
- Place in a air tight container out of heat and light.
- The yummy sugar that is left over can be saved in a jar and used for tea, sugar the rim of glasses drinks or in baking cookies or cakes.
- And for the left over syrup add 1 cup water heat to mix and use as you would corn syrup.
Nutrition Facts : Calories 1775, Fat 2.1, SaturatedFat 0.6, Sodium 42.7, Carbohydrate 450.3, Fiber 5.7, Sugar 404, Protein 5.2
CRYSTALLIZED GINGER
Crystallized ginger adds sparkle and spicy sweet flavor to many dishes, but it can be pricey. The good news is that it's surprisingly simple to make.
Provided by Lisa Lahey
Yield Serves 24
Number Of Ingredients 3
Steps:
- Mist a cooling rack with nonstick spray and place it on a rimmed baking sheet lined with parchment.
- Put the ginger and 3 cups of water in a medium pot over medium-high heat. Cover and cook until the ginger is tender, about 45 minutes. Pour off all but about 1/4 cup of the water, reserving the cooking liquid (see tip below). Add the sugar. Bring to a boil over medium-high heat, stirring frequently. Reduce the heat to medium and cook, stirring frequently (the sugar syrup will thicken as the water evaporates), until the sugar recrystallizes onto the ginger, approximately 20 minutes. Transfer the ginger to the cooling rack, separating the individual pieces
- Cool completely, then store in an airtight container.
Nutrition Facts : ServingSize Serves 24, Calories 100 kcal, Carbohydrate 24 g, Sugar 21 g
GINGER SYRUP
Consider making extra of this spicy syrup-it's delicious stirred into tea, added to smoothies, or drizzled over ice cream.
Provided by Susan Feniger
Categories Ginger Quick & Easy Simmer Gourmet
Yield Makes about 1 cup
Number Of Ingredients 3
Steps:
- Bring ginger, sugar, and water to a simmer in a small heavy saucepan over medium-low heat, stirring until sugar has dissolved, then gently simmer, uncovered, 30 minutes. Strain through a sieve and reserve ginger for another use (see cooks' note, below), then cool to room temperature.
CRYSTALLIZED GINGER,GINGER SYRUP & GINGER SUGAR
I got this recipe off of the computer and it is by Rita--on October 29, 2004. I read some of the reviews and they all are postive. Here is the site: htt://www.food.com/recipeprint.do?rid=102933
Provided by Leila Rockwell
Categories Other Desserts
Time 1h50m
Number Of Ingredients 3
Steps:
- 1. Peel and slice ginger into 2 inch lengths and 1/8th inch thick. Using a mandoline slicer will give you uniform slices with ease and quickness.
- 2. Toss sugar and ginger together.
- 3. In a large heavy bottom pan heat water add sugared ginger and bring to a very slow simmer.
- 4. Stir over low heat occasionally for 1 and 1/2 hours.
- 5. The ginger will become translucent and the sugar will crystallize on the edge of the pan.
- 6. Sprinkle 1/4 cup sugar on parchment paper or a silicone mat. Lay drained ginger on sugar. Toss the sugar when ginger has cooled enough to handle (about 10 minutes) to coat evenly.
- 7. Place in an air tight container out of heat and light.
- 8. The yummy sugar that is left over can be saved in a jar and used for tea, sugar the rim of glasses drinks or in baking cookies or cakes
- 9. And for the left over syrup add 1 cup water heat to mix and use as you would corn syrup.
CHINESE CANDIED GINGER 薑糖
Another favorite way to reap the benefits of ginger is to eat Chinese Ginger Candy 薑糖. A spicy, hot, and sweet treat that is good for your body.
Provided by Ellen L
Categories Candy
Time 48m
Yield 20
Number Of Ingredients 3
Steps:
- Wash ginger and use a spoon to scrape the skin off.
- Slice the ginger 1/8 inch thickness and into the size you would like to final candy to be.
- Put in pot and add water to cover. Simmer the ginger over low heat for 15-20 mins or until you can pierce with knife.
- Add 1/3 of the sugar and simmer for 10 minutes. Remove pot from heat and let cool.
- Add another 1/3 of the sugar and simmer for 10 minutes, then let cool.
- Add the last 1/3 of sugar and simmer. This time watch the pot carefully, stirring constantly as the sugar gets thicker and turns syrupy. Lower the heat to prevent burning. The ginger candy is done when the syrup is thick and clinging and the ginger is transparent.
- Prepare a tray with 1/3 cup white sugar spread over it. Evenly distribute your ginger slices over the sugar and press lightly into the sugar, flip and do the same to the other side.
HOW TO MAKE HONEY CANDIED GINGER AND GINGER SYRUP
You can use candied ginger in a wide range of recipes, from desserts to salads. Or, keep it on hand and have a piece or two when your stomach is feeling a bit icky. It really works, at least for me.
Provided by Jessica Espinoza, CYT
Time 2h10m
Number Of Ingredients 3
Steps:
- Wash your ginger and peel if desired. I personally don't peel it. I just scrub it really well.
- Slice it very thin or chop into small chunks.
- Place in a small saucepan and cover with the honey and water.
- Bring to a simmer and reduce to low heat.
- Cover and let simmer for 30 minutes.
- Remove lid and let summer on low heat for another 30 minutes or until the ginger is tender when you poke it with a fork. The syrup should also be reduced by about half.
- Remove from heat and let cool.
- Pour the mixture through a strainer and let the syrup completely drip off the ginger pieces.
- Once drained completely, spread the ginger pieces out in a single layer on a wire rack or a sheet pan covered with wax paper. The wire rack works best if you have one.
- Let the ginger sit out for at least 12 hours or until it has started to dry. You could also use your dehydrator on low for about 8 hours if you prefer.
- Transfer to an airtight container. I store mine in the fridge and it will keep for quite a long time.
- Enjoy as a healthy little sweet treat, or come up with creative ways to incorporate it into your cooking or baking!
Nutrition Facts : Calories 15 calories, Carbohydrate 3 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 0 grams fat, Fiber 0 grams fiber, Protein 0 grams protein, SaturatedFat 0 grams saturated fat, ServingSize 1, Sodium 3 grams sodium, Sugar 0 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 0 grams unsaturated fat
FOOLPROOF CANDIED GINGER
Candied ginger is surprisingly easy to make at home and tastes phenomenal compared to the store-bought variety! We'll walk you through everything you need to know to master making ginger candy at home!
Provided by Adriana
Categories Condiments
Time 40m
Number Of Ingredients 4
Steps:
- Peel fresh ginger root by using a spoon to scrape the papery skin off. You can leave the skin on however it does negatively affect the final taste and texture.
- Cut the ginger into the shape and size you like: long lengthwise slices, round ginger coins, matchsticks, or little ginger nuggets- it's up to you.
- Add cut and peeled ginger to a pot of water (enough to fully submerge the ginger) and bring it to a boil. Boil for 10 minutes then drain and return the ginger to the pot.
- Next, add water to the ginger pieces in the pot until the water is deep enough to just barely cover the ginger, taking care to measure how much water you add- you'll add equal parts sugar!!! Very important!!! Add a small pinch of salt.
- Next, add the same amount of sugar to the pot and stir to combine. Heat over medium until it comes to a boil. Boil gently for 15 minutes. Ensure you have a low boil and do watch the mixture because as the sugar melts and a syrup forms, you'll need to slightly reduce the heat to maintain a low boil.
- After 15 minutes, pour through a strainer to separate any syrup from the ginger pieces. This syrup is liquid gold, it's a ginger simple syrup, so we always strain into a mixing bowl versus down the drain!
- Once you have your ginger separated, shimmy the strainer side to side to ensure you've separated as much syrup as possible. Add 1/4 cup sugar to the ginger pieces and stir to coat.
- Place the candied ginger in a single layer on a piece of parchment paper or on a baking sheet with a drying rack and leave at room temperature for 4-24 hours to dry. The amount of time it takes to dry depends on how thick you ginger pieces are, the thicker they are the longer they will take to dry.
- Once fully dry store in an air-tight container away from light and heat for up to 3 months!
Nutrition Facts : ServingSize 1 tablespoon, Calories 29, Sugar 6.3 g, Sodium 37.5 mg, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Carbohydrate 7.3 g, Fiber 0.1 g, Protein 0.1 g, Cholesterol 0 mg
CANDIED GINGER AND GINGER SYRUP RECIPE
Steps:
- In a saucepan on the stove over med-high heat, add the sugar and water and bring to a boil. Add ginger pieces to the pan and lower the heat to simmer for an hour.
- Remove from heat and allow to cool for at least 30 minutes. Strain solids from the liquid. Save the liquid in a sealable glass bottle for the Ginger Syrup!
- Place the ginger pieces on a cooling rack or wax paper (the cooling rack doesn't accommodate the small pieces very well). Sprinkle generously with sugar and allow to continue to cool. After an hour or two, flip the pieces and sprinkle with more sugar. Allow to cool and set for at least 2 more hours. I left mine to sit overnight.
- Once dry, place the candied ginger pieces in an airtight container with a little more sugar so you can shake and fully coat all of the pieces.
GINGER SUGAR
This is a ginger-flavored sugar for coating candies, topping baked goods, etc. it has a strong ginger flavor, which may be altered to taste by modifying the amount of ginger used. I am using it to coat truffles but the uses are endless! The ginger must be fresh ginger and should be grated very finely (a microplane is best).
Provided by jewelsf
Categories Low Protein
Time 10m
Yield 1/3 cup of sugar
Number Of Ingredients 2
Steps:
- Preheat oven to 200 degrees F. Mix sugar and ginger together in a bowl, and spread out in a baking dish to a layer about 1/4 inch thick. Heat in oven for only about 5 minutes, just long enough for the ginger and sugar to begin to melt together but not long enough for it to become a total liquid. Remove from oven and stir well to mix. Leave out to cool and dry, it will take about 24 to 48 hours for it to dry completely. Stir occasionally to assist in the drying process. Once totally dry and crunchy, grind it to the desired texture using a mortal and pestle or even just the back of a fork.
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- Add ginger and water to a saucepan. Bring to a boil, then turn the heat down to medium-low, cover, and simmer until tender, about 35 minutes. The slices will be a deeper shade of yellow and have a more rubbery consistency. If your ginger is tougher, this step could take much longer. Keep adding water as necessary. When tender, drain and reserve ¼ cup cooking liquid. (Reserve the rest of the drained water if you wish to use it later.)
- Return the ginger to the pot along with the 1/4 cup of cooking liquid and the sugar. Bring to a rapid simmer over a high flame. Turn the heat down to medium and continue to simmer the ginger, stirring frequently, until the liquid has evaporated and the sugar begins to crystallize, about 15 to 20 minutes.
- Transfer the ginger immediately to a cooling rack or parchment-lined sheet pan. Spread in an even layer until cool enough to touch. Reserve excess syrup or sugar for another use.
- Store the candied ginger in an airtight container for up to several weeks. See the accompanying post for more information.
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- Prepare your ginger. You can peel the ginger or wash thoroughly and trim the ‘armpit’ sections off as dirt tends to hide in these nooks and crannies.
- Cut ginger into 1-2″ sized chunks and add to a food processor. Run for 25-30 seconds until all ginger pieces are finely diced. You can dice by hand if you don’t have a food processor.
- Add diced ginger, 1 cup sugar, and 1 cup water to a small pot over medium heat and bring to a low boil.
CANDIED GINGER SYRUP | BETTER HOMES & GARDENS
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- In a large saucepan stir together the water, sugar, and salt. Cook over medium heat until just boiling, stirring until sugar dissolves.
- Strain, reserving syrup (discard ginger or make Candied Ginger). Divide among bottles. Chill up to 1 month.
9 SPICY-SWEET RECIPES USING CRYSTALLIZED GINGER
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- Swedish Ginger Cookies Recipe. These crackling Swedish ginger cookies with cinnamon, clove, ground and crystallized ginger are magnificent holiday bake that lasts a long time in the cupboard.
- Crystallized Ginger Shortbread. You got to try this melt-in-the-mouth vanilla shortbread with an added twist of flavor. The chewy pockets of crystallized ginger in the buttery shortbread are a winning combination.
- Candied Ginger Loaf Cake. Nothing quite says summer is behind us like the combination of apple, cinnamon, and ginger in a bake. The apples and vanilla add sweetness, while the cinnamon and crystallized ginger add complementary fall flavors that we all know and love.
- Crunchy Topped Ginger Banana Bread. I think we all went through the phase of baking banana bread last year, but that certainly doesn’t mean banana bread is a thing of the past.
- Best Crystallized Ginger Muffin Recipe. You ought to try out these most flavorsome and cutest spiced mini muffins known to humanity. This recipe for warm and soft crystallized ginger muffins is an excellent balance of sweet and spicy.
- Crystallized Ginger Gingerbread. The nostalgia of gingerbread cookies shaped like little people with cute piped icing faces is something the holidays would be a miss without.
- Classic Gingerbread Loaf. Traditional gingerbread loaf recipe that hasn’t changed in generations. This double ginger loaf has ground ginger in the batter and chewy sweet crystallized ginger chunks to mimic the famous tasty and flavorful Starbucks ginger loaf that flies off the shelves at Christmas time.
- Chocolate Covered Candied Ginger. Add an extra munch of sweetness with the easiest recipe on this list with just two ingredients. Great if you are a self-confessed chocoholic who loves to snack throughout the day.
- Sweet Ginger Smoothie. Combine mango, strawberries, yogurt, honey, and crystallized ginger, plus ice and water, and you have yourself a refreshing poolside-worthy drink.
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