Tuesday, August 13, 2013

Candied Ginger Recipe and its Uses

Candied Ginger

  • 1 pound fresh ginger, peeled
  • 4 cups sugar, plus additional sugar for coating the ginger slices, if desired
  • 4 cups water
  • pinch of salt
1. Slice the ginger as thinly as possible. It can’t be too thin, so use a sharp knife.

2. Put the ginger slices in a non-reactive pot, add enough water to cover the ginger, and bring to a boil. Reduce heat and let ginger simmer for ten minutes. Drain, and repeat, simmering the ginger slices one more time.

3. Mix the sugar and 4 cups water in the pot, along with a pinch of salt and the ginger slices, and cook until the temperature reaches 225F (106C.)

4. Keep an eye on the pot and when the liquid is the consistency of thin honey, it’s done and ready to go.

5. Remove from heat and let stand for at least an hour. Or if you want to coat the slices with sugar, drain very well while the ginger is hot, so the syrup will drain away better.

6. Store ginger slices in its syrup, or toss the drained slices in granulated sugar. Shake off excess sugar, and spread the ginger slices on a cooling rack overnight, until they’re somewhat dry. The sugar can be reused in a batter or ice cream base, or for another purpose.
Storage: The ginger, packed in its syrup, can be stored in the refrigerator for up to one year. If you’re concerned with it crystallizing, add a tablespoon or two of corn syrup or glucose to the sugar syrup at the beginning of step #3. If tossed in sugar, the pieces can be stored at room temperature for a few months.

Ginger helps to ease the discomfort caused by indigestion, colds and nausea, specifically sea sickness and motion sickness. Ginger is also used to strengthen the heart, improve blood circulation and strengthen the arteries and capillaries. In addition, many older women claim the product reduces hot flashes significantly.
Although crystallized ginger can be eaten as-is, many consumers enjoy using crystallized in a cup of tea. Adding the product to tea lessens the full-bodied taste and maintains all the benefits of solidified ginger. To use ginger in tea, add one ounce to a mug. If this does not melt the ginger, heat the ginger in a small saucepan and add the syrup to a mug of tea.

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