Ginger It Does A Body Good

Dated: 02/10/2015

Views: 912

It seems everyone in my life has some sort of plague.  You know; cough, sore throat, general malaise.  Hopefully it won’t turn into a Zombie Apocalypse.  However, if it does, you’ll have some tasty ginger to munch on to stave off the craving for brains.

I found this recipe on the Food Network and boy does it provide some zing in your life!

Crystalized Ginger

Gather the following;

1 lb ginger root (approximately)
A couple of cooling racks
Wax paper, newspaper, something to put under the racks when the ginger cools
 (you don’t want this mess on your table or counter top)
4 quart saucepan
Nonstick spray
5 cups water
1 lb granulated sugar
Wooden spoon
 (my preference, you could use plastic, but know I’ll be silently judging you from afar)

  1.  Peel the ginger, and slice into 1/8” slices.  To make this a quicker process, after peeling the ginger hold it carefully and slice it on a mandolin blade.  This will make short work of the process and get you fairly uniform sized pieces.  Cut them in half if you want smaller bits of ginger

  2. Place the ginger into the 4 quart sauce pan with the 5 cups of water on medium heat.  Cover and cook for about 35 minutes (ginger will be tender)gingerinsyrup

  3. Drain the ginger in a colander and RETAIN ¼ cup of the cooking liquid (Note:  very important step).drainedginger

  4. Weigh ginger

  5. Measure out equal amount of sugar

  6. Return ginger and retained water into pan and add the sugar over medium-high heat

  7. Stir frequently

  8. Reduce heat to medium and cook, stirring frequently

  9. You – STIR FREQUENTLY!  That’s it.  Your arm may feel like it’s falling off after awhile.  Don’t worry.   This is perfectly natural

  10. After a bit the ginger and simple syrup (sugar and water combo) will start to evaporate and crystalize – yes, SCIENCE!  This process takes about 20 minutes

  11. When the ginger looks dry and crystalized, remove from heat and transfer ginger to the cooling racks (that have some sort of mess catcher under them)

  12. Separate the chunks out and let it dry

  13. Once completely cool you can store in an airtight container for about two weeks

  14. Save the ginger sugar pieces below the drying ginger for coffee, sprinkle on ice cream or homemade ginger snap cookies, add to cottage cheese, over fruit, whatever.  It’s delicious!  You can even make your own ginger ale out of the left over sprinkles.  Google it! ginger3

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AJ Brungardt - WA Buyer Specialist

Born and raised in "sunny" Washington state, AJ's favorite thing about living in Vancouver is that it is an hour and a half from EVERYTHING (beach, mountains, outlet malls, etc). He also loves that Va....

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