Prep 15 mins
Cook 30 mins
Crystallized ginger is the secret ingredient to my favourite pound cake. It was available briefly and then disappeared off the shelves. I have made this version a few times and find it excellent. I do not include the 8-10 hour drying time in the prep.
- 1 lb fresh gingerroot, peeled and sliced into 1/4 inch thick slices
- water, as required
- sugar, as required
- 1⁄2 cup extra sugar
- Dry peeled and sliced ginger in a 140F oven for 8-10 hours. Cool. Place in saucepan with enough water to cover.
- Boil over medium heat until ginger is tender, about 30 minutes. Drain and cool.
- Measure ginger slivers and place in saucepan with equal amounts of sugar (about 3 cups) plus 3 tblsps of water. Simmer ginger slowly until sugar is dissolved, stirring frequently. Continue to simmer, stirring occasionally, until ginger becomes transparent and syrup has nearly evaporated.
- Remove several slivers at a time with slotted spoon and place in paper bag containing 1/2 cup sugar. Shake to coat with sugar then remove to dry on waxed paper.
- Store in an airtight glass jar.
I have made this several times over the past year and just realized that I had not reviewed it. Let me start off by saying I had some problems and Evelyn went out of her way to assist me. I probably cut my slices a little thinner but I think 1/4 imch is probably optimal. I put the slices in my food dehydrator and not the oven, This has always worked great for me. After that I pretty much stay with the recipe. I love this for making Pumpkin Ginger Muffins. Thanks Evelyn. You are the best !!
Wow, I will never buy prepackaged crystallized ginger from a store again! The flavor in this is amazing, almost three dimensional...the perfect balance of sweet and a bit spicy that just bursts in whatever it touches. (Can you tell I love this stuff? I had to stop myself from just nibbling on it outright, oops. :o) It looks complex and is a bit time-consuming (though much of that is just peeking in the oven) but is more than worth any effort expended. I cut most of the fresh ginger into very thin dime- and nickel-size pieces (1/2 - 1 inch diameter) and that seemed to work well in the end product. My oven also only goes down to 170F so the drying time was shorter; not a bad thing all in all, just had to remember to keep checking it! I was a bit unsure at first about drying and then rehydrating the ginger ~ it seemed like it might be a bit superfluous, but I've learned to trust Ev's recipes and so I did it anyway. I think it really did make the difference between a good recipe and a great one, because it allowed the ginger to absorb even more of the syrup than it would have otherwise. I saved the ginger-flavored cooking water and also the leftover gingered sugar in the paper bag; they've been terrific little additions to cookies, Asian food, etc. I'm thinking this would be a great homemade gift at the holidays and am also wondering how it might work with orange and lemon peels since it was such a hit with the ginger. I've had this receipe saved for quite a while and am so glad that I finally tried it; it's moved straight to the top of my most favorite recipe list. Thanks SO much, Ev!
This is so good, even though I messed up the recipe twice! The first time my oven only went as low as 170*F. and I ended up baking them way too long. The second time I didn't watch the pot well enough, and the liquid carmelized. But it still tastes great, but I didn't take a picture. Thanks Evelyn!