I love anything ginger and when it is crystallized ginger and ginger syrup, I can go overboard.
This is an easy way to make this as it is done in a crock pot, on low for 24 hours. There’s no chance of burning or scorching, just slow tender transformation of simple syrup and ginger into an amazing restorative treat.
Peel and slice the ginger into 1/4 inch slices. Cut it any way you want.
Make a simple syrup using equal parts of water and sugar. When the syrup comes to a boil, add the ginger and simmer for 3-4 minutes.
Then transfer the entire contents of the pot to a crock pot, set on low. Cover and let the magic take place for the next 24 hours.
Strain the ginger through a wire mesh strainer over a bowl to catch the syrup. Save that syrup!
Toss the drained ginger slices in granulated sugar,then spread it out on a cookie sheet lined with parchment. Place into a 200°F oven for a couple of hours to “dry” the ginger. If you don’t do this, the ginger will be wet and melt the sugar it gets rolled in to be stored.
Once dried, roll the ginger in granulated sugar to coat, cool completely. Once cool, bottle, label and store.
Cool the syrup and bottle it. Use it to make soda, pour over ice cream or flavor tea. One of my favorites is chamomile tea with ginger syrup. Try it! Ginger Martini, Ginger Champagne Cocktail. . .
Dice the crystallized ginger into small bits, add fennel seeds and dried organic orange peel (powder it) for a nifty digestive.
Nibble in a piece of crystallized ginger just before a trip where you may get queasy. (I always carry some when traveling!)
Use the ginger in cookies and baked goods; use it in a sauce for chicken or pork.
Crystallized ginger can be a bit on the pricey side and often, it’s not soft and tender. Make your own and not only save money, but have better quality crystallized ginger too.
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