//
you're reading...
Confectionery, Dairy free, Egg free, Gluten free, Nut free, Vegan, Wheat free

Crystallised ginger

It may seem a bit strange to be starting a blog called FairyCAKEmother with a post about making crystallised ginger, but every blog needs to start somewhere, and today it’s ginger.

Lots and lots of ginger.

I love ginger and I’ve made lots of confectionery like fudge and caramel before, but never crystallised ginger. So I thought it was about time I did. I looked online and found a lot of recipes and decided to go with one from a favourite blog of mine ‘Hell Yeah It’s Vegan!‘ (in case you’re wondering, I’m not vegan but I do a lot of vegan cooking and baking).

Here’s my take on her recipe.

4 cups of ginger is about 3/4kg unpeeled. I’d get a kilo and do it all to be sure though. You can keep any extra in cold water in a jam jar in the fridge and it should be ok for a couple of weeks. Use in Thai dishes or slice into hot water as a refreshing winter drink. Weigh it peeled and sliced and if you have a pound that should be fine.

I simmered the peelings and knobbly bits in water for 10 minutes instead of throwing them away. Strain using muslin or a clean tea towel (one where the colour won’t run!). Then you can throw away the peelings or compost them. Pour into warmed jam jars. I use this diluted in hot water for a drink, in pancake batter or cakes for a gingery kick, or in curries, rice or pasta.

The amount of sugar you need is a kilo bag if you aren’t used to cup measurements, just so you know how much to buy. You’ll need a bit less if you aren’t sugaring the ginger afterwards.

The amount of simmering needed for the ginger to become translucent and get to the right temperature varies a lot. Start with 50 minutes and check every 5-10 mins from there. Hobs vary a lot. Sugar can boil over very quickly and easily – making a dangerous mess – so it’s better to keep the temperature on the lower side and a longer cooking time if you don’t have a gas hob that you can finely adjust.

It’s well worth making. A lovely way to spend an afternoon pottering in the kitchen whilst doing other things.

 

All in all, I have several jars of ginger in syrup, 2 jars of ginger water made from the root peelings and several jars of syrup I made from the simmered ginger water (use 1 cup of ginger water to 1 cup of sugar and simmer until reduced by half).

The ginger tastes completely different to shop bought ginger. It has a purer taste, less hot and with a much more complex flavour. If you’re not a fan of commercial ginger, I suggest you try this before writing off crystallised ginger altogether. It’s beautiful.

 

If you enjoyed this post, why not Like our Facebook page or follow us on Twitter and share Fairycakemother with your friends?

About these ads

About Fairycakemother

Rescuing people from cake emergencies everywhere.

Discussion

Trackbacks/Pingbacks

  1. Pingback: Talking about cakes for ‘people who can’t make cakes’ | Fairycakemother - February 6, 2011

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

Follow

Get every new post delivered to your Inbox.

%d bloggers like this: