Sugar Free Crystallised Ginger Food

SUGAR FREE CRYSTALLISED GINGER

Steps:

• using a sharp knife, peel the ginger and cut it into fairly even 1cm chunks or 3mm slices.
• place the ginger pieces into a small saucepan (U.S. option HERE) and add 500g water, bring to a rolling boil, reduce heat to medium and cover (lid should have a steam hole).
• simmer for 45 minutes, then remove the lid, stir in erythritol and continue to simmer, uncovered, until very little liquid remains and the ginger colour has changed from pale yellow to golden; this will take about 45 minutes (IMPORTANT: see Notes below).
• pour your ginger pieces including the residual liquid on a cooling tray or oven rack lined with non-stick parchment paper.
• after a few minutes, erythritol in the liquid will have crystallised a bit; scrape it off the paper and mix it with the ginger pieces.
• re-scatter the ginger and leave to dry (best overnight).
• store in an airtight container.

GINGER SUGAR

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.

CRYSTALLIZED GINGER , GINGER SYRUP & GINGER SUGAR

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.

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.