Crystalized Ginger Delight
Crystalized Ginger Delight is a perfect blend of sweet and spicy, making it an irresistible treat for ginger lovers. This delightful confection is not only a fabulous snack alongside your favorite tea or coffee but also serves as a versatile garnish for desserts and pastries. The process involves repeated blanching to temper the ginger's sharpness, ensuring a balanced flavor that's both zesty and sweet. Utilizing fresh ginger, this recipe transforms ordinary roots into a gourmet treat that can elevate various dishes. Try adding it to cookies, cakes, or even savory dishes for a touch of sweetness and warmth. This recipe makes a generous batch of crystalized ginger, perfect for snacking or sharing with loved ones. Plus, don’t forget about the ginger-infused syrup left over—it’s a fantastic way to add a little extra flavor to your favorite drinks or recipes.
N/A
Servings
N/A
Calories
3
Ingredients
Ingredients
Fresh Ginger
1 lb (Peeled and sliced into 1/4-inch thick slices)
Water
6 cups (For blanching and syrup)
Granulated Sugar
3 cups (For syrup; plus 1 cup for tossing)
Instructions
1
Begin by peeling the fresh ginger using a sharp-edged teaspoon or a small knife; this method efficiently removes the skin while preserving the root's integrity. Focus on breaking apart the ginger at the joints to remove the skin thoroughly.
2
Slice the peeled ginger into 1/4-inch-thick slices. For even slicing, you can use a mandoline, a sharp knife, or a food processor for convenience.
3
In a large nonreactive saucepan, place the ginger slices and cover them with cold water. Bring to a boil and cook for 15 minutes. Drain the ginger and cover it with fresh cold water. Repeat this blanching process a total of four times, ensuring the ginger is less sharp each round.
4
After the final blanching, drain the ginger again and add it back to the saucepan along with 6 cups of fresh cold water and 3 cups of granulated sugar. Gradually bring the mixture to a boil, stirring frequently to dissolve the sugar. Reduce the heat and let it simmer, stirring occasionally, until the ginger becomes translucent and the syrup thickens, about 20-30 minutes. Keep a close eye to prevent burning.
5
Once the ginger is cooked and the syrup has thickened, remove it from the heat. To store as Canton candied ginger, pour everything into a sterilized jar with a tight-fitting lid and refrigerate. It will keep for a long time in its syrup.
6
For crystallized ginger, allow the ginger to sit in the syrup for about 30 minutes to absorb more sweetness. Then, remove the ginger slices, gently shake off excess syrup, and coat them in granulated sugar. Place the sugar-coated ginger on a drying rack or a parchment-lined baking sheet and let them dry uncovered at room temperature for at least 8 hours or overnight until they are no longer sticky.
7
Store the crystallized ginger in an airtight container in a cool, dry place, where it will last for at least a year. Don't forget to save the flavorful ginger syrup and the remaining sugar for other delicious recipes!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Crystalized Ginger Delight?
Crystalized Ginger Delight is a sweet and spicy confection made by boiling fresh ginger in syrup and coating it in sugar.
What does this ginger treat taste like?
It is a perfect blend of sweet and spicy, offering a zesty flavor that is balanced by the sweetness of the sugar coating.
How can I use Crystalized Ginger Delight?
It can be eaten as a snack, used as a garnish for desserts, or added to cookies, cakes, and even savory dishes.
What are the main ingredients for this recipe?
The main ingredients are 1 lb of fresh ginger, 6 cups of water, and 3 cups of granulated sugar (plus extra for coating).
How do I peel fresh ginger efficiently?
You can use a sharp-edged teaspoon or a small knife to remove the skin while preserving the integrity of the root.
What is the best way to slice the ginger?
Slice the ginger into 1/4-inch-thick pieces using a sharp knife, a mandoline, or a food processor for even results.
Why is the ginger blanched four times?
Repeated blanching tempers the ginger's natural sharpness, ensuring a more balanced and palatable flavor.
How long should I boil the ginger during each blanching round?
Each of the four blanching rounds should involve boiling the ginger for 15 minutes.
What type of cookware should I use?
It is recommended to use a large nonreactive saucepan for the cooking process.
How do I make the ginger syrup?
After the final blanching, combine the ginger with 6 cups of water and 3 cups of sugar, then simmer until thickened.
How long does it take for the ginger to become translucent in the syrup?
It typically takes about 20 to 30 minutes of simmering for the ginger to become translucent and the syrup to thicken.
What is Canton candied ginger?
Canton candied ginger is ginger stored directly in its cooking syrup rather than being dried and coated in sugar.
How should I store Canton candied ginger?
Store it in a sterilized jar with a tight-fitting lid in the refrigerator; it will keep for a long time in the syrup.
How do I prepare the ginger for crystallization?
Let the cooked ginger sit in the syrup for 30 minutes, remove the slices, shake off excess syrup, and coat them in sugar.
How long does crystallized ginger need to dry?
The sugar-coated slices should dry uncovered at room temperature for at least 8 hours or overnight.
How do I know when the ginger is done drying?
The ginger is ready when the slices are no longer sticky to the touch.
What is the best way to store finished crystallized ginger?
Store it in an airtight container in a cool, dry place to maintain its quality.
How long does crystallized ginger stay fresh?
When stored in an airtight container in a cool, dry place, it will last for at least a year.
Can I reuse the leftover ginger syrup?
Yes, the leftover syrup is fantastic for adding flavor to drinks or other recipes.
What can I do with the remaining sugar from the coating process?
The remaining sugar can be saved and used in other baking or cooking recipes for a hint of ginger flavor.
Is this recipe suitable for snacking?
Yes, it makes a generous batch that is perfect for snacking alongside tea or coffee.
Can I use a food processor to slice the ginger?
Yes, a food processor is a convenient option for achieving uniform slices quickly.
Is it necessary to use fresh ginger?
Yes, using fresh ginger is essential to transform ordinary roots into this gourmet treat.
Can this ginger be used in savory dishes?
Yes, adding crystalized ginger to savory dishes can provide a unique touch of sweetness and warmth.
What is the purpose of letting the ginger sit in syrup before drying?
Allowing it to sit for 30 minutes helps the ginger absorb more sweetness from the syrup.
Does the recipe require a specific amount of ginger?
The recipe calls for 1 lb of fresh ginger.
How should I handle the ginger during the simmering process?
Stir frequently while dissolving the sugar and then occasionally while simmering to prevent burning.
Should I dry the ginger on a specific surface?
Place the sugar-coated ginger on a drying rack or a parchment-lined baking sheet to dry.
Is it okay to break apart the ginger at the joints?
Yes, breaking it at the joints makes it easier to remove all the skin during the peeling process.
Can this ginger be shared as a gift?
Yes, the recipe makes a generous batch that is perfect for sharing with loved ones as a gourmet treat.