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A treat as a snack, or use as a luxury ingredient in jams and chutneys.
250ml Thinly sliced peeled fresh ginger
125ml Granulated sugar
175ml Water
Extra Granulated sugar
Place the ginger in a small saucepan and cover with water, bring to the boil and simmer for 15 minutes. Drain and then repeat once with fresh cold water.
Combine the ginger, 175ml of water and 125ml sugar in a saucepan. Bring to the boil and then simmer uncovered for about 30 minutes, or until all the liquid has evaporated. It's best to watch it for the last 10 minutes in case it scorches.
Put a layer of extra sugar in a dish and tip the ginger in. Toss it until all pieces are coated. Dry in a 200 degree F oven for an hour. Let stand at room temperature for 1 day to finish drying.
Crystallised or preserved ginger keeps almost indefinitely in a sealed jar, in a cool dark place.
This is taken from The Complete Book of Small-batch Preserving
Read a blog post about this crystallised ginger recipe.
Comments (3)
I'm going to try this..
thanks
D
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....chewy
This was most definitely chewy, and also quite fiery. I guess you could dry it for less time in the oven if you wanted it moister.
Ben
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...
I think I may have found a better method for the preparation portion of the recipe.
I boiled the sliced ginger in water for about 15 min., then rinsed lightly and did again as the recipe indicates, boiled for another fifteen minutes. Then I rinsed again, just ran it under cool tap water for a minute - not even long enough to cool it very much.
Then, using the measurements provided I did as the instructions indicate. But, at the very end of the cooking time I continued to cook the ginger at the simmering temperature until the moisture was completely gone and the sugar had crystallized on the ginger slices.
I didn't bother to sugar them afterward since the slices are too dry for the sugar to stick to.
For the first batch I did the oven drying, perhaps that will keep longer, on the second batch I did not bother with the oven drying either.
I was very happy to find this recipe, thought I would pass my comments on to you. Maybe you will find them helpful in return.
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