How to Make Crystallized Ginger

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By eddybles
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Make Crystallized Ginger

Native to Southeast Asia, ginger's exact origin is not known as it no longer grows wild but horticulturists believe it has been around for at least 3000 years. Confucius mentions it as does the Koran. Arabian traders introduced it to Greece approximately 2300 years ago via India where it then migrated, as so many things did, to Rome. After the fall of the Roman Empire, it nearly disappeared from Western Europe until Marco Polo reintroduced it to an enthusiastic audience. By the 13th and 14th centuries it was the second most traded item next to black pepper and was so valued that its price sky-rocketed until the cost of one pound of ginger was equal to the value of a sheep. Today it is also popular in the Caribbean Islands with Jamaica producing the largest portion of the world's supply followed respectively by India, Africa and China.

No matter the use, it seems the world can't get enough of ginger and continues to invent new ways and reasons to consume it. I think Toussaint-Samat put it perfectly in the History of Food when he wrote, "Within the stomach, loins and lung, praise of hot ginger rightly may be sung. It quenches thirst, revives, excites the brain. And in old age awakes young love again."

Lately, my preferred method of ginger consumption is crystallized. Actually, I'm addicted to it. I initially purchased it already in its crystallized state but I attempted to do it myself recently and was successful in producing sweet hot gels of spicy sunniness in one easy, headache free hour.

Crystallized ginger has a multitude of uses. It's an ideal accompaniment to a strong shot of an espresso, a bright, unexpected addition to a cake or pie, or lovely paired with a glass of champagne. It is also a refined candy when coated in bittersweet chocolate and sprinkled with macadamia or hazelnuts. Minced or julienned it serves as a perfect garnish for custards, pastries, cookies, bars, stewed fruits and even cheers up and adds depth to curry.

Vibrant, bright and unexpected in its complex, honeyed heat, crystallized ginger is a thing of golden beauty.

Difficulty: Moderately Easy

Instructions

Things You'll Need:

1 pound unpeeled young ginger
2 cups sugar
1 1/2 cup water

Step 1

Peel ginger, remove secondary knobs then slice or cube primary root. Punch holes in the sections with a fork as if tenderizing meat. Toss in a bowl with the sugar to coat completely and evenly.
Step 2

Place ginger and water in a heavy sauce pan and bring to a boil. Reduce heat and simmer gently for thirty minutes. The sugar water should be thick, clear and syrupy but should not begin to caramelize.
Step 3

Strain ginger and distribute evenly on a dry surface and allow to cool. Once cooled completely, toss with additional sugar.
Step 4

Store in an airtight container for up to three months.
Yield: approximately 3/4 pound