BhavnaCrystalizer or candied ginger can be used for many purposes. It helps to digest food faster. It can be used in variety of desserts such as cookies, cakes, icecreams and much more. So let’s learn how to preserve young ginger and use it later.
Cristalized Ginger
Crystalizer or candied ginger can be used for many purposes. It helps to digest food faster. It can be used in variety of desserts such as cookies, cakes, icecreams and much more. So let's learn how to preserve young ginger and use it later.
Ingredients
- 11/2 cups cut ginger
- Water
- Sugar
Instructions
- Peel and slice or cube fresh gingerroot.
- Place cut ginger in a heavy saucepan.
- Cover with water.
- Cook gently until tender, about 30 minutes. I use pressure cooker to boil ginger faster. It takes only about 10minutes in pressure cooker.
- Drain off water.
- Weigh the cooked ginger and measure an equal amount of sugar.
- Return ginger to saucepan.
- Add sugar and 3 Tablespoons water.
- Bring to a boil, stirring often, and cook until ginger is transparent and liquid has almost evaporated.
- Reduce heat and cook, stirring constantly, until almost dry.
- Toss cooled ginger in sugar to coat.
- Store crystallized (candied) ginger in an airtight jar for up to 3 months.
