Crystallized Ginger Recipe Martha Stewart Food

CANDIED GINGER

Steps:

• In a small saucepan, bring sugar and water to a boil over medium heat; continue boiling, stirring occasionally, until sugar dissolves, about 5 minutes.
• Meanwhile, with a paring knife, slice ginger crosswire very thinly (about 1/8 inch thick). You should have about 1 cup.
• Add ginger slices to pan; simmer over medium-low heat until translucent and tender, 20 to 25 minutes. With a slotted spoon, transfer ginger to a wire rack set over a baking sheet lined with parchment or waxed paper; spread pieces so they are not touching. Let drain. Reserve ginger syrup (let cool; refrigerate in an airtight container up to 1 month).
• Pour 1/4 cup sugar into a small bowl; coat ginger slices, 1 or 2 at a time, in sugar. Store in an airtight container at room temperature, up to 1 month.

CRYSTALLIZED GINGER

Steps:

• Place ginger in a medium, heavy-bottomed saucepan. Add enough water to cover by 1 inch. Partially cover saucepan and bring to a boil over medium-high heat; boil until ginger is almost cooked through but still slightly al dente, about 1 hour. Drain.
• Weigh cooked ginger and return it to saucepan with an equal amount of sugar. Add 2 tablespoons water; bring to a boil over medium-high heat, stirring, until ginger becomes translucent, about 20 minutes.
• Reduce heat and continue cooking, stirring, until ginger is crystallized and begins to clump in the middle of the pan.
• Meanwhile, sprinkle a large rimmed baking sheet with sugar. Pour crystallized ginger onto prepared baking sheet and roll in sugar, separating pieces. Transfer to a sterilized jar and store in a cool place for 3 to 6 months.

CANDIED GINGER

Steps:

• Spray a cooling rack with nonstick spray and set it in a half sheet pan lined with parchment.
• Peel the ginger root and slice into 1/8-inch thick slices using a mandoline. Place into a 4-quart saucepan with the water and set over medium-high heat. Cover and cook for 35 minutes or until the ginger is tender.
• Transfer the ginger to a colander to drain, reserving 1/4 cup of the cooking liquid. Weigh the ginger and measure out an equal amount of sugar. Return the ginger and 1/4 cup water to the pan and add the sugar. Set over medium-high heat and bring to a boil, stirring frequently. Reduce the heat to medium and cook, stirring frequently, until the sugar syrup looks dry, has almost evaporated and begins to recrystallize, approximately 20 minutes. Transfer the ginger immediately to the cooling rack and spread to separate the individual pieces. Once completely cool, store in an airtight container for up to 2 weeks. Save the sugar that drops beneath the cooling rack and use to top ginger snaps, sprinkled over ice cream or to sweeten coffee.

CRYSTALLIZED OR CANDIED GINGER

Steps:

• Cut ginger into 2-inch pieces and slice lengthwise into 1/8-inch slices. Score ginger slices by pricking with a fork.
• Toss ginger with sugar in a bowl.
• Combine ginger-sugar mixture and water in a large skillet or wok; bring to a simmer. Reduce heat and cook, stirring occasionally, until sugar melts into a syrup and starts to crystallize, about 1 hour. Continue stirring until syrup is mostly crystallized and ginger comes together in a pile in the center of the skillet and very little syrup drains out; remove from heat.
• Toss ginger slices gently to cool and separate from excess sugar. Spread slices out on a tray to cool and dry.

CRYSTALLIZED GINGER AND ORANGE ZEST MATZO

Steps:

• Melt chocolate in a bowl set over a pan of simmering water. Spread evenly over matzo using a small offset spatula. Sprinkle with ginger and orange zest. Let set.

CANDIED GINGER

Steps:

• Peel ginger and cut it into paper-thin slices, using a vegetable peeler.
• Combine sugar and water in a small saucepan over medium heat and bring to a boil. Cook until sugar dissolves, about 5 minutes. Add ginger slices; simmer over low heat until translucent, 15 to 20 minutes.
• Drain in a colander; roll each piece in sugar. Ginger can be candied several days ahead and stored in an airtight container.

CRYSTALLIZED GINGER

Steps:

• Peel the ginger and slice it into rounds 1/8 inch thick.
• For every cup of prepared ginger you will need 3 cups of water and 3 cups of sugar.
• In a large to huge pot bring the water/sugar to a boil and stir to dissolve the sugar.
• When dissolved add the ginger and boil for 45 minutes stirring almost constantly.
• You want the ginger tender and getting that translucent look about it.
• You also don't want it at a full rolling boil-just a little less.
• Drain the ginger reserving the liquid.
• Separate and place on a rack to dry for around 30 minutes-it's gonna be a bit sticky-and then coat with sugar-I would whirl it a bit in a spice grinder to get it half powder, half granulated.
• Set it out on wax paper to dry-this took a few hours with a lot of hand slapping.
• Store in an air tight container.
• As for the remaining syrup you can boil and reduce to a syrup-something between maple syrup and honey and use on pancakes, waffles or ice cream.

GINGER-APPLE SPARKLER

Steps:

• To prepare ginger syrup, place sugar, grated ginger, and water in a medium saucepan; bring to boil. Reduce heat to low and simmer for 1 hour until ginger flavor is strong. Strain mixture and refrigerate to chill.
• To prepare Ginger-Apple Sparkler, place one tablespoon ginger syrup in each glass (use short tumblers).
• Fill with ice cubes, pour in 1/2 cup cider and stir to combine.
• Garnish with cinnamon stick and crystallized ginger.

GINGER PUMPKIN BREAD

Steps:

• Preheat oven to 375 degrees. Butter and flour two 8 1/2-by-4 1/2-inch (6-cup) loaf pans (see note, below); set aside. In a large bowl, whisk together flour, baking powder, ginger, and salt. In a medium bowl, whisk together sugars, pumpkin, melted butter, and eggs; add flour mixture, and stir until just combined.
• Divide batter between prepared pans. Bake until a toothpick inserted in center of loaves comes out clean, about 50 minutes. Let cool 10 minutes; invert pans and transfer loaves to a wire rack to cool completely. Glaze, if desired.

CRYSTALLIZED CANDY GINGER

Steps:

• Dry peeled and sliced ginger in a 140F oven for 8-10 hours. Cool. Place in saucepan with enough water to cover.
• Boil over medium heat until ginger is tender, about 30 minutes. Drain and cool.
• Measure ginger slivers and place in saucepan with equal amounts of sugar (about 3 cups) plus 3 tblsps of water. Simmer ginger slowly until sugar is dissolved, stirring frequently. Continue to simmer, stirring occasionally, until ginger becomes transparent and syrup has nearly evaporated.
• Remove several slivers at a time with slotted spoon and place in paper bag containing 1/2 cup sugar. Shake to coat with sugar then remove to dry on waxed paper.
• Store in an airtight glass jar.