Crystalized Ginger

[Rhona]

Anyone made this? I love the stuff and put it in muffins all the time. I've just ran out and instead of nipping to Tesco thought I'd ask as I have lots of the fresh stuff!

[bobleponge]

Great question Rhona. I grow loads of fresh ginger (all for the price of about 15centimes from the original bit I bought from the supermarche) and have often wondered if it could be done. Just have to wait and see now, but I'm sure someone will know.

[pigletwillie]

try this

Crystallized Candied Ginger Recipe

[Rhona]

Oh brill! thanks for that. That's tomorrow's vague kitchen-based activity sorted out then!

[Hilary B]

The same 'rules' apply as for candied peel (basically the same recipe). If you prefer the 'ginger in syrup' just increase the sugar by 50%, and add a LITTLE more water (enough that it makes syrup rather than burning on the base of the pan), then stop cooking when there isn't much syrup left, and put into preserving jars.
Note, I haven't actually tried this, but adapted it from my memory of an old recipe for cherries in syrup (which I didn't actually make either).

[Phreddy]

Am I wrong or is there a 'stem' ginger treat made the same way.

I am thinking of growing ginger next year at a cost of about "15 sen from pazar" Bob Leponge!

[pigletwillie]

Oh brill! thanks for that. That's tomorrow's vague kitchen-based activity sorted out then!

I picked up a carrier bag full from a local asian store (69p lb) and will be making stem ginger in syrup and candied ginger for Christmas presents. My mum used to make crystalised ginger and if dried out a bit once "finished", it lasts for ever.

[bobleponge]

Phreddy, I just found a bit with clear growth on it, snapped it off and stuck it in a pot when I got home. It grows so easily I couldnt believe it. I have lots of gingery stuff at home now, and once I'm back next time I shall be doing some crystallised stuff.
Good luck, mind you out there it must be almost cheaper to buy than grow??? Although where's the challenge in that??

[Phreddy]

I am reminded by my wife that we don't get ginger from the market but from the supermarket. The stuff that I keep thinking of as ginger is some form of truffle or artichoke. It looks like washed and cleaned ginger.

Since you ask, everything is cheaper to buy, well, everything that the locals grow. All fresh as well but getting it from the garden makes it much nicer.

Grew some sweet potatoes last year as an experiment. It was late in the year but they were sucessful. Will do it properly this year and start early. This is not a local crop.

[pigletwillie]

Rhona,

I made this today. After peeling and slicing the ginger I was left with 800g. This was boiled for 30-40 minutes, drained, put back into the pan with the same amount of sugar and a splash of water, this was brought back up to the boil and then turned down to a simmer and stirred often till it all of asudden looked like the real deal and the sugar syrup was starting to crystalise. It was scooped out of the pan, onto a fine wire rack and once the worst of the sugar syrup has drained off it was tossed in sugar and spread on baking parchment.

It looks and tastes fabulous and was really easy to do.

I will do stem ginger in syrup next time. The only difference will be the ginger will be cut into bigger pieces, boiled for longer first and then taken off the heat before the sugar syrup starts to crystalise so it will be a thick syrup to pour over the ginger pieces.

[Rhona]

Oh yummy! I haven't had time to try this yet but will have a bash this afternoon!