Best 3 Crystallized Ginger Ginger Syrup Ginger Sugar Recipes
Indulge in the delectable flavors of crystallized ginger, ginger syrup, and ginger sugar, a symphony of sweet and spicy delights that tantalize the taste buds and evoke a warm, comforting feeling. Experience the culinary magic of these ginger-infused treats as we embark on a journey to discover the best recipes and techniques to create these delectable gems. From selecting the finest ginger roots to mastering the art of crystallization and syrup-making, this comprehensive guide will lead you on a culinary adventure that unveils the secrets of creating these timeless ginger delicacies.
Check out the recipes below so you can choose the best recipe for yourself!
CRYSTALLIZED GINGER , GINGER SYRUP & GINGER SUGAR
This 3 in 1 recipe is a great way to make your ginger last a bit longer! Ginger is good for flavoring things as well as taking care of upset belly aches and sea or motion sickness! There is so much you can do with this like my Cranberry Orange Cookies with Crystallized Ginger recipe #77469 Zucchini, Pineapple, Ginger Jam recipe #95600 Peachy, Pineapple Cooler with a Ginger Zinger recipe #58945 Spicy Ginger Tea with Lemongrass recipe #56108 Baked Butternut Squash Pudding topped with Ginger Whipped Cream recipe #52072
Provided by Rita1652
Categories Fruit
Time 1h40m
Yield 1 pint
Number Of Ingredients 3
Steps:
- Peel and slice ginger into 2 inch lenghts and 1/8th inch thick. Using a Mandoline Slicer will give you uniform slices with ease and quickness.
- Toss sugar and ginger together.
- In a large heavy bottom pan heat water add sugared ginger and bring to a very slow simmer.
- Stir over low heat occasionally for 1 and 1/2 hours.
- The ginger will become translucent and the sugar will crystallize on the edge of the pan.
- Sprinkle 1/4 cup sugar on parchment paper or a silicone mat. Lay drained ginger on sugar. Toss the sugar when ginger has cooled enough to handle (about 10 minutes) to coat evenly.
- Place in a air tight container out of heat and light.
- The yummy sugar that is left over can be saved in a jar and used for tea, sugar the rim of glasses drinks or in baking cookies or cakes.
- And for the left over syrup add 1 cup water heat to mix and use as you would corn syrup.
Nutrition Facts : Calories 1775, Fat 2.1, SaturatedFat 0.6, Sodium 42.7, Carbohydrate 450.3, Fiber 5.7, Sugar 404, Protein 5.2
CRYSTALLIZED GINGER,GINGER SYRUP & GINGER SUGAR
I got this recipe off of the computer and it is by Rita--on October 29, 2004. I read some of the reviews and they all are postive. Here is the site: htt://www.food.com/recipeprint.do?rid=102933
Provided by Leila Rockwell
Categories Other Desserts
Time 1h50m
Number Of Ingredients 3
Steps:
- 1. Peel and slice ginger into 2 inch lengths and 1/8th inch thick. Using a mandoline slicer will give you uniform slices with ease and quickness.
- 2. Toss sugar and ginger together.
- 3. In a large heavy bottom pan heat water add sugared ginger and bring to a very slow simmer.
- 4. Stir over low heat occasionally for 1 and 1/2 hours.
- 5. The ginger will become translucent and the sugar will crystallize on the edge of the pan.
- 6. Sprinkle 1/4 cup sugar on parchment paper or a silicone mat. Lay drained ginger on sugar. Toss the sugar when ginger has cooled enough to handle (about 10 minutes) to coat evenly.
- 7. Place in an air tight container out of heat and light.
- 8. The yummy sugar that is left over can be saved in a jar and used for tea, sugar the rim of glasses drinks or in baking cookies or cakes
- 9. And for the left over syrup add 1 cup water heat to mix and use as you would corn syrup.
CRYSTALLIZED GINGER , GINGER SYRUP & GINGER SUGAR
Categories Ginger
Number Of Ingredients 3
Steps:
- Peel and slice ginger into 2 inch lenghts and 1/8th inch thick. Using a Mandoline Slicer will give you uniform slices with ease and quickness. Toss sugar and ginger together. In a large heavy bottom pan heat water add sugared ginger and bring to a very slow simmer. Stir over low heat occasionally for 1 and 1/2 hours. The ginger will become translucent and the sugar will crystallize on the edge of the pan. Sprinkle 1/4 cup sugar on parchment paper or a silicone mat. Lay drained ginger on sugar. Toss the sugar when ginger has cooled enough to handle (about 10 minutes) to coat evenly. Place in a air tight container out of heat and light. The yummy sugar that is left over can be saved in a jar and used for tea, sugar the rim of glasses drinks or in baking cookies or cakes. And for the left over syrup add 1 cup water heat to mix and use as you would corn syrup.
Tips:
- Select the Right Ginger: Use fresh, plump ginger roots that are free from blemishes and bruises. Younger ginger has a milder flavor, while mature ginger has a stronger, more pungent taste.
- Peel the Ginger Properly: Use a sharp knife or a ginger peeler to remove the skin. Be careful not to remove too much of the flesh, as this is where most of the flavor resides.
- Slice the Ginger Thinly: Cut the ginger into thin, even slices. This will help it absorb the syrup more evenly and cook more quickly.
- Use a Heavy-Bottomed Saucepan: This will help to distribute the heat evenly and prevent the syrup from burning.
- Bring the Syrup to a Gentle Simmer: Do not boil the syrup, as this can cause the ginger to become tough. Instead, bring it to a gentle simmer and maintain it for the specified time.
- Let the Ginger Cool Completely: Once the ginger is cooked, allow it to cool completely in the syrup. This will help it to absorb even more flavor.
- Store Properly: Store the crystallized ginger in an airtight container in a cool, dry place. It will keep for several weeks.
Conclusion:
Crystallized ginger, ginger syrup, and ginger sugar are versatile ingredients that can be used in a variety of dishes and drinks. Whether you're using them to add a sweet and spicy flavor to your favorite dessert or to create a refreshing ginger ale, these recipes are sure to please. With a little time and effort, you can easily make these delicious treats at home.Enjoy the sweet and spicy flavors of crystallized ginger, ginger syrup, and ginger sugar!
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