Make your own candied ginger.
Crystallized ginger, also known as candied ginger or glace ginger, is a tender, spicy ginger root coated with a coating of sugar. Ginger gives a distinctive flair where it is included in teas, baked goods, on ice cream or as its own snack. Popular for more than its taste, its ability to fight nausea, calm stomachs and relieve indigestion make it a popular sweet treat.
Instructions
1. Select your ginger. Since the quality of ginger deteriorates over time, look for signs of freshness in the ginger you select. The root should have a crisp interior and a smooth, unblemished skin that is firm to the touch.
2. Prepare ginger by removing the skin. The skin of ginger root can be tricky to remove, but an instrument called a mandoline does the trick. Otherwise, a vegetable peeler or paring knife can be used. After removing the outside, cut the ginger into even, 1/8-inch thick slices. Cover with water in a medium saucepan and cook for 35 minutes on medium-high heat.
3. Drain the ginger reserving 1/4 cup of the cooking liquid. Drain the ginger of any moisture. In the meantime, weigh out the same amount of sugar as you have ginger. Combine the 1/4 cup of liquid, sugar and ginger in a medium saucepan.
4. Crystallize the ginger. Heat ingredients to a boil over medium-high heat. The mixture will be syrupy and thick. To get the sugar to stick to the ginger, reduce heat to medium and stir consistently for about 20 minutes. The mixture will recrystallize as the water dissolves, grabbing onto the ginger to give it the desired sweet coating.
5. Separate the pieces of ginger immediately after cooking so they do not stick together and cool on a rack in the open air. In an airtight container, slices of crystallized ginger can be kept for two weeks.
Tags: candied ginger, Drain ginger, ginger root, medium saucepan, medium-high heat, mixture will