Preserved Ginger Antilles Recipes

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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

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

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

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

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