Crystallized Ginger
Right now I have some Super Thin Slices of Ginger
boiling away. I'm loving the aroma it's giving off.
I'm planning to make Chewy ginger cookies on Friday or Saturday.
Jacob is going to a friends house on Saturday to split some wood.
His friends are great people and I would like to make them dinner.
I'm planning to make two large sirloin steaks with Salt potatoes and
Fruit salad. But what meal is complete without dessert?
So, I'm making ginger cookies.
But to make my ginger cookies I need crystallized ginger!!!
So, tonight I am making it.
I chose tonight, because it needs time to cool, like overnight.
And I'm not sure of our plans tomorrow night.
So here's how it's done:
Tonight I'm only doing one root of ginger, but you can do
more very easily. Here are directions for any amount.
Use a spoon to peel your ginger root, this takes away as little of the
ginger "meat" as possible. Then thinly slice the ginger.
Put slices in the a sauce pan with just enough water to cover the ginger.
Boil till the slices are soft.
** The thinner the slices, the less time it will take to cook the ginger
*** the more you cook the ginger, or the more tender it is at this stage,
the more tender it will be in the end result.
After ginger is tender, strain till water no longer drips from the ginger.
Weigh cooked ginger, measure out an equal amount of sugar and
place into sauce pan with cooked ginger, and 3 Tbs of water.
Boil.
Continue to boil, stirring frequently, until ginger is mostly transparent.
Water should be mostly evaporated.
Start stirring continuously until all water has evaporated.
Allow to cool most of the way, coat with sugar crystals.
**** at this point, you can use them for a recipe or like I am, store them
in an air tight container until you are ready to use them.
<3
This makes a really nice gift around the holidays. Placed in a glass jar
with a nice note! It's a huge hit, especially for someone who
might like it with their tea.
Enjoy!
