Crystallised Ginger -Easy Recipe no Thermometer needed.

Hello my Cakers Bakers and Beauties.

I hope you all had a Merry Christmas, (if you celebrated it in any way) and Heri Za Kwanzaa!

Today’s Principle is : Kujichagalia (Self-Determination) -To define ourselves, name ourselves, create for ourselves and speak for ourselves.

Now on to the recipe!

I made this Crystallised Ginger as a present for my Grandad, he really enjoys Crystallised Ginger and every year some one in the family buys some for him, but this year I decided to make it myself!

This recipe is so easy, you don’t even need a set of scales or a sugar thermometer. I know some people think that making sweets is hard or complicated and some recipes are, but trust me this one is very simple and worth the time and effort, plus Ginger is really good for you, even though it’s going to be covered in sugar you still get the healthy benefits. Ginger is known as a natural treatment/cure for nausea, loss of appetite, flatulence, motion sickness and stomach upset. Personally I have used it to help with my frequent chest infections, coughs and colds. Ginger has also been known to help ease the symptoms of arthritis, menstrual cramps and muscle pain.

Disclaimer: I am not a Healer, a Doctor, a Herbalist or anything like that, I’m not telling you to eat Ginger instead of going to your GP or Physician, I’m just letting you know that it has helped me and people around me with the above issues.

Ginger is Yummy and that is why you should try this recipe.

All you need is:

Fresh Ginger

Chopping Board

Sharp Knife

Spoon

Sugar (or crystallised sugar substitute such as Xylitol)

Large Saucepan

Water

Measuring Jug

Wire Rack

Large plate or bowl

1. Buy fresh ginger. The roots should be firm. I froze my ginger first, it makes it easier to peel and cut up but you don’t have to freeze yours, you can do it from room temperature or chilled, up to you.

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2. Peel the ginger. It’s easier if you use the side of a spoon to scrape the peel away and you don’t waste any ginger going around the knobbly bits.

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3. Chop the ginger–in chunks or slices, it’s totally up to you. I cut mine into different sized chunks that way the heat would be different in each piece.

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4. Put the ginger in a saucepan. Use the measuring jug to measure the amount of water you put in. Put in enough water to cover the ginger.

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5. Put an equal amount of sugar in the pan, literally add the sugar to the same level the water was in the measuring jug – that’s why you needed to measure the water you added.

6. Boil for 45 minutes or so. The ginger will shrink at bit and deepen in colour as it cooks, mine deepened a lot as I used half Muscavado Sugar and half Golden Caster Sugar. Keep an eye on your Gingery goodness as it can boil over if left alone, also it will be very very hot once the sugar/water starts boiling.

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7. Drain the syrup off the ginger. Save the syrup! It’s very hot, but once it’s cooled down you can use it for so many things, alcoholic or non alcoholic ginger beer, pancakes, fruit salads, cocktails, ginger tea, cakes, etc.

8. Lay the hot ginger pieces onto a wire rack and let it dry for several hours or overnight. Make sure the pieces aren’t touching as they dry.

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9. Once your ginger is dry (it will not be bone dry it will still be slightly sticky) put some more sugar in a bowl or on a plate and toss the ginger pieces in the sugar. Mine was still too wet the first time round so I had to lay them out to dry again.)

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Once they are dry you can eat them or store them in an air tight container.

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Luv

Sian

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