Crystallized Ginger

RB Crystallized Ginger

You will need:
  • 1 lb. (roughly) Fresh ginger root 
  • Water
  • Sugar 
Peel and slice the ginger root into 1/8” thick slices.  Place the slices in a saucepan and cover with water.  Bring the water to a boil over high heat then cover and reduce heat to medium.  Simmer the ginger for 45 minutes.  Drain, reserving liquid.

Line a half sheet pan with parchment and set aside.

Weigh the cooked ginger and place in a skillet with an equal amount of white sugar.  After peeling and cooking the ginger I had about twelve ounces so I weighed out 12 ounces of sugar and placed it in the skillet with the ginger.  To this I added 3 T. of the reserved cooking liquid.

Bring the mixture to a boil over med-high heat then reduce to medium and simmer, stirring often.  Continue to cook and stir until the syrup is reduced until it is almost dry.  This can take a while.  Do not increase the heat; if the sugar caramelizes (browns) the ginger will be ruined.  As the syrup dries it will re-crystallize on the ginger.  When this happens, spread the ginger on the parchment to cool.

The process results in loose sugar that didn’t attach to the ginger; don’t discard it.  It is a wonderful sweetener for tea, fresh fruit or anywhere else you might want to use a ginger-infused sugar.

My favorite way to use crystallized ginger is in my cream scones.  You can use it to flavor any type of cake, cookie or muffin recipe. Or, chop it finely and fold it into homemade whipped cream.  While you are at it, try it in ice cream too.

Also known as candied ginger, this wonderful homemade confection is tasty alone and packs a bite.  You might even want to try dipping pieces half-way with bitter chocolate.  What isn't better coated in deep, dark chocolate?

Recipes featuring my Crystallized Ginger:
Rebecca's Cream Scones

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