Jeans Preserved Root Ginger Recipes

PRESERVED GINGER

Preserved Ginger image

Preserved ginger is unavailable in Greece so I put up my own. I most often use it in poundcake, but it's great spooned over bread pudding and vanilla ice cream too, and wait till you add it to a curry! Actually, it has endless uses. A good thing to have in your pantry.

Provided by evelynathens

Categories Low Protein

Time 1h

Yield 1 lb (approximately)

Number Of Ingredients 3

Ingredients

1 lb fresh gingerroot, peeled and scrubbed, cut into 2 inch pieces
1 1/2 cups water
1 lb sugar

Steps:

Rinse scrubbed and peeled roots and soak in cold water overnight. Drain.
Place in kettle in cold water to cover. Bring to a boil. Drain and repeat process 3 or more times (depends on how old the ginger is).
In a separate pan, boil sugar and 1-1/2 cups water together for 20 minutes to make the syrup. Stir in the drained ginger root and heat until syrup comes to a boil. Remove pan from heat and let stant overnight.
Store in airtight glass jars in the refrigerator or process in a water bath in the usual way.

Nutrition Facts : Calories 2118.6, Fat 3.4, SaturatedFat 0.9, Sodium 74.2, Carbohydrate 534.2, Fiber 9.1, Sugar 460.4, Protein 8.3

HOMEMADE PICKLED GINGER (GARI)

Homemade Pickled Ginger (Gari) image

Pickled ginger is called gari or amazu shoga in Japanese. It's served with sushi or sashimi and eaten between different kinds of sushi. It helps to clean your taste buds and enhance the flavors. It's also great with Century Eggs - a Chinese delicacy. You can find prepared pickled ginger in pink or white at most Asian markets but I preferred to make my own and share with family and friends.

Provided by Phoena

Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled

Time 45m

Yield 32

Number Of Ingredients 4

Ingredients

8 ounces fresh young ginger root, peeled
1 ½ teaspoons sea salt
1 cup rice vinegar
⅓ cup white sugar

Steps:

Cut the ginger into chunks and place them into a bowl. Sprinkle with sea salt, stir to coat and let stand for about 30 minutes. Transfer the ginger to a clean jar.
In a saucepan, stir together the rice vinegar and sugar until sugar has dissolved. Bring to a boil, then pour the boiling liquid over the ginger root pieces in the jar.
Allow the mixture to cool, then put the lid on the jar and store in the refrigerator for at least one week. You will see that the liquid will change to slightly pinkish in few minutes. Don't be alarmed because it's the reaction of rice vinegar that causes the change. Only quality rice vinegar can do that! Some commercial pickled ginger has red coloring added. Cut pieces of ginger into paper thin slices for serving.

Nutrition Facts : Calories 13.7 calories, Carbohydrate 3.3 g, Fat 0.1 g, Fiber 0.1 g, Protein 0.1 g, Sodium 83.4 mg, Sugar 2.2 g

CRYSTALLIZED OR CANDIED GINGER

Crystallized or Candied Ginger image

Crystallized ginger can be served with espresso and cake or champagne and fruit, coated in bittersweet chocolate and rolled in hazelnuts or macadamia nuts. It can be chopped or julienned to use in or as a garnish for pastries, pumpkin pies, stewed fruits cookies, and many other desserts. Store in an airtight container in a cool and dark place.

Provided by lperejma

Categories Desserts Candy Recipes

Time 1h25m

Yield 10

Number Of Ingredients 3

Ingredients

10 ounces fresh young ginger root, peeled
2 cups white sugar
1 tablespoon water

Steps:

Cut ginger into 2-inch pieces and slice lengthwise into 1/8-inch slices. Score ginger slices by pricking with a fork.
Toss ginger with sugar in a bowl.
Combine ginger-sugar mixture and water in a large skillet or wok; bring to a simmer. Reduce heat and cook, stirring occasionally, until sugar melts into a syrup and starts to crystallize, about 1 hour. Continue stirring until syrup is mostly crystallized and ginger comes together in a pile in the center of the skillet and very little syrup drains out; remove from heat.
Toss ginger slices gently to cool and separate from excess sugar. Spread slices out on a tray to cool and dry.

Nutrition Facts : Calories 177.2 calories, Carbohydrate 45 g, Fat 0.2 g, Fiber 0.6 g, Protein 0.5 g, SaturatedFat 0.1 g, Sodium 3.7 mg, Sugar 40.4 g

CANDIED GINGER

Candied Ginger image

This confection can be used as a garnish for our Fresh Ginger Cake, or served alone at the end of a meal.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes

Time 45m

Yield Makes about 1 cup

Number Of Ingredients 3

Ingredients

2 cups sugar
2 cups water
2 pieces (6 inches each; about 8 ounces) peeled fresh ginger

Steps:

In a small saucepan, bring sugar and water to a boil over medium heat; continue boiling, stirring occasionally, until sugar dissolves, about 5 minutes.
Meanwhile, with a paring knife, slice ginger crosswire very thinly (about 1/8 inch thick). You should have about 1 cup.
Add ginger slices to pan; simmer over medium-low heat until translucent and tender, 20 to 25 minutes. With a slotted spoon, transfer ginger to a wire rack set over a baking sheet lined with parchment or waxed paper; spread pieces so they are not touching. Let drain. Reserve ginger syrup (let cool; refrigerate in an airtight container up to 1 month).
Pour 1/4 cup sugar into a small bowl; coat ginger slices, 1 or 2 at a time, in sugar. Store in an airtight container at room temperature, up to 1 month.

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