Recipe by evelyn/athens
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.
Top Review by Feed me now!
Followed the recipe exactly. Oven-dried, re-hydrated ginger did not absorb the syrup or turn translucent. The end product is crunchy, not chewy, and barely sweet. I can't use it for anything. A waste of time and money. Definitely will not use this method again.
- 1 lb fresh gingerroot, peeled and sliced into 1/4 inch thick slices
- water, as required
- sugar, as required
- 1⁄2 cup extra sugar
Directions See How It's Made
- 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.