Best 2 Crystallized Ginger Gingerbread Recipes

Indulge in the delightful symphony of flavors and textures of crystallized ginger and gingerbread, a culinary duo that promises a feast for the senses. Experience the warmth and spiciness of gingerbread, perfectly complemented by the sweet and tangy notes of crystallized ginger. Dive into the recipes within this article, where you'll discover a gingerbread bundt cake that boasts a moist, tender crumb and a decadent crystallized ginger glaze, while the crystallized ginger scones offer a delightful balance of chewiness and flakiness. Elevate your holiday baking with gingerbread cookies adorned with crystallized ginger pieces, adding a touch of elegance and sophistication to your festive treats. Satisfy your sweet cravings with crystallized ginger candy, a delectable confection that captures the essence of ginger's distinct flavor profile. Explore the versatility of crystallized ginger in savory dishes as well, where its unique flavor adds a depth of complexity to stir-fries, curries, and even cocktails.

Let's cook with our recipes!

CRYSTALLIZED GINGER GINGERBREAD

Crystallized Ginger Gingerbread image

As a part of my annual Christmas celebration, I always make gingerbread. I've experimented with several versions, and I like this the best. It is a traditional gingerbread that is prepared in a loaf pan--not the dry cookie kind. The key to this recipe is the addition of ginger in both crystallized and ground form...the result is dark, moist, and has LOTS of ginger flavor. Perfect with a cup of coffee or hot cider! It also freezes well for later use.

Provided by Elle Woods Can Cook

Categories Breads

Time 1h10m

Yield 12 slices, 12 serving(s)

Number Of Ingredients 12

Ingredients

1 1/2 cups all-purpose flour
1 teaspoon baking soda
2 teaspoons ground ginger
1/2-2/3 cup minced crystallized ginger
1/2 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/4 teaspoon freshly grated nutmeg
4 tablespoons unsalted butter, soft (but not melted)
1/2 cup sugar
1/2 cup molasses
2 eggs, at room temperature
1/2 cup plain nonfat yogurt (or buttermilk)

Steps:

Preheat oven to 350°F Line a 9 x 4 inch loaf pan with parchment paper.
In a bowl, combine the dry ingredients (flour, baking soda, crystallized ginger, ground ginger, cinnamon, allspice and nutmeg).
In another bowl, beat butter and granulated sugar until fluffy, then stir in molasses. Add eggs one at a time, beating continuously.
Stir the flour mixture into the butter mixture in 3 additions, alternating with the yogurt/buttermilk and beginning and ending with the flour; mix until smooth.
Pour the batter into the pan and spread until even and sprinkle with raw sugar.
Bake 50 minutes or just until the gingerbread is golden and springy to the touch, and a toothpick comes out clean.
Let the loaf stand for a few minutes, then turn the loaf out and carefully peel off the parchment paper. Serve warm, or later!

Nutrition Facts : Calories 183.5, Fat 4.9, SaturatedFat 2.8, Cholesterol 45.6, Sodium 130.6, Carbohydrate 32, Fiber 0.5, Sugar 17, Protein 3.3

GINGERBREAD WITH CRYSTALLIZED GINGER

Gingerbread with Crystallized Ginger image

Categories Cake Ginger Dessert Bake Spring Molasses Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher

Yield Serves 16

Number Of Ingredients 14

Ingredients

1 1/2 cups all purpose flour
1 teaspoon ground cinnamon
3/4 teaspoon ground ginger
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1/2 cup (1 stick) unsalted butter, room temperature
1/2 cup (packed) dark brown sugar
1/2 cup robust (dark) molasses
1 large egg
1/2 cup pear nectar
1/4 cup chopped crystallized ginger
Powdered sugar

Steps:

Preheat oven to 350°F. Butter and flour 8 x 8 x 2-inch baking pan. Mix first 7 ingredients inn medium bowl. Beat butter and brown sugar in large bowl until fluffy. Add molasses and egg and beat to blend. Beat in pear nectar, then dry ingredients and chopped ginger. Transfer batter to pan.
Bake cake until tester inserted into center comes out clean, about 35 minutes. Transfer pan to rack; cool cake 15 minutes. Sift powdered sugar over cake. Cut cake into 16 squares. Serve warm or at room temperature.

Tips:

For the best crystallized ginger, use fresh ginger that is firm and plump.
Peel the ginger thinly to avoid wasting any of the flavorful ginger flesh.
When simmering the ginger in the sugar syrup, keep the heat on low and stir occasionally to prevent the syrup from crystallizing.
Once the ginger is crystallized, let it cool completely on a wire rack before storing it in an airtight container.
Crystallized ginger can be stored in an airtight container at room temperature for up to 2 weeks or in the refrigerator for up to 6 months.
Gingerbread cookies can be decorated with royal icing, sprinkles, or other edible decorations.
To make gingerbread men, roll out the dough to a thickness of about 1/4 inch and use cookie cutters to cut out the desired shapes.
Bake the gingerbread cookies at 350 degrees Fahrenheit for about 10-12 minutes, or until they are golden brown.
Let the gingerbread cookies cool completely on a wire rack before decorating them.

Conclusion:

Crystallized ginger is a delicious and versatile ingredient that can be used in a variety of recipes, from sweet to savory. It is a great way to add a pop of flavor and a touch of spice to your favorite dishes. Gingerbread cookies are a classic holiday treat that are perfect for any occasion. They are easy to make and can be decorated in a variety of ways, making them a fun and festive addition to any party or gathering.