"If people could see how their food is produced, they would change how they eat."
--Michael Pollan
Seasonal Recipes
Crystallized Ginger
I love a challenge, maybe that is why, when my grocery store was out of crystallized ginger, I decided to make my own. And I am glad I did, because what I made was fresher, and better quality than what I would have purchased. And since it was so easy, I will not hesitate to make it again. Hopefully, by time I need to make more, the ginger plant sitting in a pot next to my desk, will finally be big enough to harvest. Then I can have locally grown crystallized ginger.
I followed David Lebovitz's directions. His are more detailed and include an option to storing the ginger in the syrup. Here are my simple directions.
Peel and thinly slice the ginger, but in a pot and cover with plenty of water. Bring to a boil, reduce heat and simmer for 10 minutes. Drain and repeat. Drain again, then return the ginger to the pan, adding 1 cup sugar and 1 cup water for every 1/4 pound of ginger. Add a pinch of salt and cook until a candy thermometer reaches 225F. Drain and dust with more sugar.
The great thing about making my own crystallized ginger is, I was left with two wonderful by-products, ginger syrup and gingered sugar. I saved the syrup from cooking and will use it and the sugar left from dusting in holiday baking.
Posted on November 15, 2009
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