Seasonal Recipes
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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.
