Crystallised Ginger
Intro: Crystallised Ginger
I like crystallised ginger, and today I saw some good-looking root-ginger on sale @ 40p per pound. I figured all I really needed was some sugar, and I could turn a big root into tasty-sweet & spicy-lumps. This turned out to be correct.
Some claim that ginger is a remedy for nausea, motion sickness, morning sickness and general stomach upset. I don't, but I like the taste.
Some claim that ginger is a remedy for nausea, motion sickness, morning sickness and general stomach upset. I don't, but I like the taste.
STEP 1: Ingredients & Tools
Fresh root ginger ~1.5 LB (61p)
White refined cane sugar - ~3 LB (most can be recovered)
A knife
A saucepan
A sieve
White refined cane sugar - ~3 LB (most can be recovered)
A knife
A saucepan
A sieve
STEP 2: Preparation
Choose the freshest, firmest and cleanest ginger that you can find. If it looks old or wrinkly it's not going to be good.
Peel the golden skin from the ginger-root, also cut off any "woody" bits, green, black or otherwise not-nice-looking parts.
Cut into fairly large-chunks slicing across the "grain" where possible.
If you think it necessary rinse the chunks under a tap to remove loose flakes of skin & peelings.
Put the chunks into a clean saucepan.
Peel the golden skin from the ginger-root, also cut off any "woody" bits, green, black or otherwise not-nice-looking parts.
Cut into fairly large-chunks slicing across the "grain" where possible.
If you think it necessary rinse the chunks under a tap to remove loose flakes of skin & peelings.
Put the chunks into a clean saucepan.
STEP 3: Cooking
I added ~ 1 LB of sugar and enough water to "cover" the ginger (it has a tendency to float).
The sugar & ginger were brought to the boil and simmered gently until the lumps looked translucent, i.e. no longer white-ish and opaque. This took ~ 3 hours, during which time the chunks shrank and the sugar syrup reduced to ~ half the volume. The sugar syrup was not cooked to the point of caramellisation.
The syrup was separated with a sieve and kept for future use (home-brew)
The sugar & ginger were brought to the boil and simmered gently until the lumps looked translucent, i.e. no longer white-ish and opaque. This took ~ 3 hours, during which time the chunks shrank and the sugar syrup reduced to ~ half the volume. The sugar syrup was not cooked to the point of caramellisation.
The syrup was separated with a sieve and kept for future use (home-brew)
STEP 4: Finishing
The drained pieces were tipped into fresh sugar while still hot.
More sugar was added and the pieces stirred, then some more sugar sprinkled on top and the whole batch left to cool.
After ~ 30 min the pieces were picked-out and the excess sugar returned to the bag for future use (home-brew)
Tastes like it should, but somewhat fresher and more potent.
I'm not sure about the cost of this, but I reckon 99p per LB? (energy & labour excepted), as compared to retail ~4 pounds stlg (?)
!Bonus - I got ~500ml of ginger-syrup out of this
More sugar was added and the pieces stirred, then some more sugar sprinkled on top and the whole batch left to cool.
After ~ 30 min the pieces were picked-out and the excess sugar returned to the bag for future use (home-brew)
Tastes like it should, but somewhat fresher and more potent.
I'm not sure about the cost of this, but I reckon 99p per LB? (energy & labour excepted), as compared to retail ~4 pounds stlg (?)
!Bonus - I got ~500ml of ginger-syrup out of this
122 Comments
MichaelQ28 6 years ago
Yum!
cooked1 8 years ago
DON'T peel ginger with a knife. Use a strong teaspoon, much less waste and definitely easier to do. Thumb on the back of the spoon as you go.
gregoryiain 9 years ago
Great recipe, may I also suggest two energy and money-saving ideas to a pretty un-improvable recipe. After peeling and before chopping the ginger put it in the freezer overnight. This breaks down the cell-structure and strands wonderfully. After freezing chop in a tray as lots of water from the ginger will ooze as you chop, add this to the pot. Cook the ginger and sugar water in a pressure-cooker on the first boil for 20 minutes only and allow it to fully cool overnight. A hay-box or a box with old sleeping-bags stuffed around the pot to allow contents to 'steep' as long as possible with the residual heat. Subsequent short boils will evaporate water. Date-syrup, black-treacle or muscovado-sugar will also add full flavours and colours according to preference.
cant_decide 12 years ago
asymptotic 14 years ago
Phiske 12 years ago
lemonie 14 years ago
hlfwy.thr 14 years ago
damienstafford 13 years ago
Jayefuu 14 years ago
Jayefuu 13 years ago
{tauney} 14 years ago
lemonie 14 years ago
ausphoenixrising 13 years ago
lemonie 13 years ago
It had a touch of ginger, but I was just using the sugar - I can't touch the stuff unless it's been fermented...
L
nickodemus 14 years ago
lemonie 14 years ago
L
millersmith 14 years ago
Cheers!
The Ideanator 14 years ago
I routinely have an issue with the coating though, my ginger likes to hold onto some syrup and let it out when coating and stays a bit soggy.
lemonie 14 years ago
L