Crystalized Ginger

So I may have gotten a little carried away with the photos on this post, but I couldn’t help myself. Making food and taking pictures durning the day with wonderful radiant sunlight is something I felt I needed to take full advantage of. I usually cook at night after work which means I have to take my pictures in fake light which isn’t always flattering. This weekend I was at my mom’s house and therefore got to cook in a big bright kitchen with spring sun beaming through the windows. I was inspired.

 

I didn’t always used to be a fan of crystalized ginger, it’s something that I had to warm up to.  It’s great for all kinds of things; stomach aches, sugar craving, inducing hot flashes, and most importantly cutting up and putting in baked goods. Mmmm crystalized ginger and pear scones. I got the recipe for homemade crystalized ginger from a book I got my mom for Christmas called Grandma’s Natural Remedies, it is fantastic!!!! It is packed full of practical knowledge that everyone should know; traditional cures for everyday ailments. The commentary is well done too

I think that there are still a few kinks we need to work out regarding this recipe. It certainly doesn’t produce the lovely golden sugared disks you can buy at Balk Barn, but they are still worth eating.

 

Crystalized Ginger

 

Ginger Root, peeled and sliced thinly

sugar

water

 

1. Place the preparted ginger in a heavy bottom pot and cover with water

2. Cook gently until the ginger is tender, about 30 minutes

3. Drain Off water

4. Weigh the ginger and return it to the pot with the same amount of sugar, along with 3 tablespoons of water

5. Bring to a boil and continue cooking, stirring frequently, until almost all the liquid has evaporated and the ginger turns translucent

6. Turn the heat down and stir constantly until the liquid is gone

7. Coat with sugar

 

The ginger can last in a jar for up to 3 months.

 

Note – I think next time I make this recipe I will cook the ginger longer than 30 minutes, it could have been a little more tender. Aslo, I think I will stew the ginger until it turns translucent and then remove if from the sugar syrup and coat with sugar instead of waiting until all the syrup has cooked off.

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