Best 4 Crystallized Or Candied Ginger Recipes
## Explore the Sweet and Spicy Delight of Crystallized Ginger: A Culinary Journey
Embark on a culinary adventure with crystallized ginger, a confectionery treat that tantalizes the taste buds with its unique blend of sweet and spicy flavors. This versatile ingredient, also known as candied ginger, is a beloved addition to various cuisines worldwide, adding a burst of zest to sweet and savory dishes alike. In this comprehensive guide, we present two delectable recipes to showcase the culinary versatility of crystallized ginger:
1. **Classic Crystallized Ginger:** Experience the quintessential crystallized ginger recipe, a timeless treat that captures the essence of this culinary gem. Simple yet rewarding, this recipe meticulously guides you through the process of transforming fresh ginger into glistening, crystallized pieces, perfect for snacking, baking, and adding a touch of elegance to desserts.
2. **Ginger and Pistachio Chocolate Bars:** Indulge in a symphony of flavors with these irresistible chocolate bars, where the warmth of crystallized ginger harmonizes with the nutty richness of pistachios, all enveloped in a decadent dark chocolate coating. This recipe takes you on a delightful journey of combining textures and flavors, resulting in a dessert that is both visually stunning and utterly delicious.
Prepare to be captivated by the vibrant flavors and endless possibilities of crystallized ginger as you embark on this culinary adventure. Let your taste buds savor the perfect balance of sweetness and spice, and discover new ways to incorporate this versatile ingredient into your culinary creations.
CRYSTALLIZED OR CANDIED GINGER
Crystallized ginger can be served with espresso and cake or champagne and fruit, coated in bittersweet chocolate and rolled in hazelnuts or macadamia nuts. It can be chopped or julienned to use in or as a garnish for pastries, pumpkin pies, stewed fruits cookies, and many other desserts. Store in an airtight container in a cool and dark place.
Provided by lperejma
Categories Desserts Candy Recipes
Time 1h25m
Yield 10
Number Of Ingredients 3
Steps:
- Cut ginger into 2-inch pieces and slice lengthwise into 1/8-inch slices. Score ginger slices by pricking with a fork.
- Toss ginger with sugar in a bowl.
- Combine ginger-sugar mixture and water in a large skillet or wok; bring to a simmer. Reduce heat and cook, stirring occasionally, until sugar melts into a syrup and starts to crystallize, about 1 hour. Continue stirring until syrup is mostly crystallized and ginger comes together in a pile in the center of the skillet and very little syrup drains out; remove from heat.
- Toss ginger slices gently to cool and separate from excess sugar. Spread slices out on a tray to cool and dry.
Nutrition Facts : Calories 177.2 calories, Carbohydrate 45 g, Fat 0.2 g, Fiber 0.6 g, Protein 0.5 g, SaturatedFat 0.1 g, Sodium 3.7 mg, Sugar 40.4 g
CRYSTALLIZED CANDIED GINGER
Candied ginger is delicious served as a sweet snack with tea, as a garnish, or mixed into a variety of baked goods or pastries! Be sure the ginger root is very fresh: unblemished, smooth light brown and no wrinkles. Sightly adapted from my friend Caroline's recipe. Note: The repeated blanching is in order to boil out the sharpness of the ginger. If your ginger is not too sharp, you may only need to blanch it once or twice. It helps to have a second opinion on this.
Provided by BecR2400
Categories Dessert
Time 2h
Yield 4 cups of Candied Ginger, 32 serving(s)
Number Of Ingredients 3
Steps:
- Peel the ginger using a sharp-edged teaspoon (or a small knife) -- yep that is the easiest way, just scrape it toward you and all comes off. In the joints just break apart the pieces to get all the peeling.
- Now slice it in 1/4-inch-thick slices -- I used the Cuisinart since I was doing so much but you can use a mandoline or sharp knife.
- Place the slices in a large nonreactive saucepan with cold water to cover, bring to a boil and cook for 15 minutes. Drain, cover with fresh cold water, boil, and again cook 15 minutes. Repeat this blanching process 2 more times, for a total of 4 blanchings in all.
- After the last blanching, drain and cover with 6 cups of fresh cold water and 3 cups of sugar. Slowly bring the syrup to a boil, stirring often, then reduce heat and simmer, stirring occasionally, until the ginger is translucent and the syrup is thickened, about 20-30 minutes; watch carefully. Remove from heat.
- You now have Canton candied ginger and can store it this way (in it's syrup, in a sterilized jar with a tight fitting lid, and refrigerated) for practically forever.
- Or, for crystallized ginger, let stand for about 30 minutes, for the ginger to absorb more syrup. Then you can take the pieces of ginger from the syrup and toss it in granulated sugar and put it on a rack (or on a parchment lined baking sheet) to dry, uncovered at room temperature, for at least 8 hours or overnight, until the sugar coating is firm and the slices are no longer sticky. This also keeps for at least a year, stored in a cool dry place in an airtight container.
- Notes: Save the syrup for flavoring, it has a strong ginger flavor and can be used to flavor drinks-- it is so yummy! I also save the sugar that I tossed it in to use in recipes.
CANDIED GINGER
Steps:
- Spray a cooling rack with nonstick spray and set it in a half sheet pan lined with parchment.
- Peel the ginger root and slice into 1/8-inch thick slices using a mandoline. Place into a 4-quart saucepan with the water and set over medium-high heat. Cover and cook for 35 minutes or until the ginger is tender.
- Transfer the ginger to a colander to drain, reserving 1/4 cup of the cooking liquid. Weigh the ginger and measure out an equal amount of sugar. Return the ginger and 1/4 cup water to the pan and add the sugar. Set over medium-high heat and bring to a boil, stirring frequently. Reduce the heat to medium and cook, stirring frequently, until the sugar syrup looks dry, has almost evaporated and begins to recrystallize, approximately 20 minutes. Transfer the ginger immediately to the cooling rack and spread to separate the individual pieces. Once completely cool, store in an airtight container for up to 2 weeks. Save the sugar that drops beneath the cooling rack and use to top ginger snaps, sprinkled over ice cream or to sweeten coffee.
CRYSTALLIZED GINGER
Crystallized ginger is a safe and effective treatment for morning and motion sickness; keep slices in a small jar in your handbag or desk to chew on when feeling queasy. Also try: Morenatural health remedies from James Wong's "Grow Your Own Drugs"
Provided by Martha Stewart
Yield Makes about 8 ounces
Number Of Ingredients 2
Steps:
- Place ginger in a medium, heavy-bottomed saucepan. Add enough water to cover by 1 inch. Partially cover saucepan and bring to a boil over medium-high heat; boil until ginger is almost cooked through but still slightly al dente, about 1 hour. Drain.
- Weigh cooked ginger and return it to saucepan with an equal amount of sugar. Add 2 tablespoons water; bring to a boil over medium-high heat, stirring, until ginger becomes translucent, about 20 minutes.
- Reduce heat and continue cooking, stirring, until ginger is crystallized and begins to clump in the middle of the pan.
- Meanwhile, sprinkle a large rimmed baking sheet with sugar. Pour crystallized ginger onto prepared baking sheet and roll in sugar, separating pieces. Transfer to a sterilized jar and store in a cool place for 3 to 6 months.
Tips:
- Choose high-quality ginger: Select firm, fresh ginger roots that are free of blemishes or bruises. Younger ginger is more tender and has a milder flavor, while older ginger has a stronger bite and a more intense flavor.
- Peel the ginger thinly: Use a sharp knife or vegetable peeler to remove the thin outer layer of the ginger root. Peeling too deeply will remove some of the ginger's flavor and nutrients.
- Slice the ginger evenly: Cut the ginger into thin, even slices so that they cook evenly. The ideal thickness is about 1/8 inch.
- Use a heavy-bottomed saucepan: A heavy-bottomed saucepan will help to distribute heat evenly and prevent the ginger from sticking or burning.
- Bring the sugar syrup to a boil before adding the ginger: This will help to prevent the ginger from becoming tough or chewy.
- Simmer the ginger gently: Bring the sugar syrup and ginger to a simmer and then reduce the heat to low. Simmer for about 30 minutes, or until the ginger is translucent and slightly tender.
- Drain the ginger and allow it to cool: Once the ginger is cooked, drain it from the sugar syrup and allow it to cool on a wire rack.
- Roll the ginger in sugar: Once the ginger is cool, roll it in granulated sugar to coat.
- Store the ginger in an airtight container: Store the crystallized ginger in an airtight container in a cool, dry place. It will keep for up to 2 weeks.
Conclusion:
Crystallized ginger is a delicious and versatile treat that can be enjoyed in many different ways. It can be eaten as a snack, used to flavor baked goods, or added to savory dishes. It is also a popular ingredient in Chinese cuisine. With its sweet and spicy flavor, crystallized ginger is a surefire way to add a unique and flavorful touch to your favorite dishes.
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