OOOOPS, I DID IT AGAIN! CRYSTALLISED GINGER & TANGERINES
Chris Reed
I thought I would never let me heart win over my head again. Have made the same mistake a 1000 times over, but ooops, I did it again! A month ago, while talking to my friend in Kiev, she mentioned that she couldn’t find any crystallised ginger in Kiev at all, & was in a fix as she really wanted it in her Christmas cake. She excitedly called back a few days later to say her friend who was visiting Istanbul found some & picked it up for her. End of story, blah, blah, blah. Hmmmmmm…or so I thought! Then comes along a David Levobitz post. What else, but crystallised ginger (or candied ginger).
Of course I read it with new found interest, & decided it was a great opportunity to inaugurate my candy thermometer. Bought a nice load of ginger the next day…sadly never had time to crystallise it, & it met its eventual fate in curries & kebabs! A few days ago, got drawn to it again. My trusted vendor at the vegetable bazaar had brought a load of fresh ‘spring ginger’, which, as David writes, is the best for the recipe. It’s strange but we get the best ginger, young & less fibrous, in winter around here. It might sound even stranger, but the first strawberries of the season are beginning to show up now!!!
In December or January for the past few years, a couple of days are always reserved to make some absolutely delicious bitter orange/tangerine marmalade. I made some just after crystallising the ginger. You can find the recipe HERE … it is finger-licking good, & just the best thing to happen to a hot buttered toast! The kids are thrilled to have a spoonful once in a while…
So I quartered some tangerines, deseeded them, & put them into the same ‘cauldron‘. Gleefully waited for the thermometer to rise … candy being first for me; all I’ve ever seen is the kids fever rising in the past…LOL!! 100 degrees came pretty quick; 220 took like forever. I think I should have stirred the bottom a bit, because the sugar got somewhat caramelised, so I shut off the heat at 210. The end result…really nice & addictive crystallised ginger & tangerines!!
CRYSTALLISED GINGER & TANGERINES
as adapted from David Levobitz’s Candied Ginger
Adapted by him from Room For Dessert
Ingredients:
1 pound (500g) fresh ginger, peeled
4 cups (800g) sugar, plus additional sugar for coating the ginger slices, if desired
4 cups (1l) water
pinch of salt
Method:
- Slice the ginger as thinly as possible with a sharp knife.
-
Put the ginger slices in a non-reactive pot, cover with water, and bring to a boil. Reduce heat and let ginger simmer for ten minutes. Drain, and repeat one more time.
- Mix the sugar and water in the pot, along with a pinch of salt and the ginger slices, and cook until the temperature reaches 225F (106C.)
- Remove from heat and let stand for at least an hour, although I often let it sit overnight. Or if you want to coat the slices with sugar, drain very well while the ginger is hot, so the syrup will drain away better.
-
Store ginger slices in its syrup, or toss the drained slices in granulated sugar. Shake off excess sugar, and spread the ginger slices on a cooling rack overnight, until they’re somewhat dry. The sugar can be reused in a batter or ice cream base, or for another purpose.
Storage: The ginger, packed in its syrup, can be stored in the refrigerator for up to one year. If you’re concerned with it crystallizing, add a tablespoon or two of corn syrup or glucose to the sugar syrup at the beginning of step #3. If tossed in sugar, the pieces can be stored at room temperature for a few months.
I made orange shortbread cookies using the crystallised ginger & tangerines. They were delicious. 
Also, used some of my precious crystallised beauties in the topping & the creme brulee bit of the Daring Bakers French Yule Log, posted HERE. 
The post with the shortbread cookies will be here soon. The candied/crystallised ginger makes a yummy mouthful on it’s own as well. If you have the patience to try making it, do do so! It’s very addictive & well worth the effort!
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Deeba @ PAB
About me: I am a freelance food writer, recipe developer and photographer. Food is my passion - baking, cooking, developing recipes, making recipes healthier, using fresh seasonal produce and local products, keeping a check on my carbon footprint and being a responsible foodie! I enjoy food styling, food photography, recipe development and product reviews. I express this through my food photographs which I style and the recipes I blog. My strength lies in 'Doing Food From Scratch'; it must taste as good as it looks, and be healthy too. Baking in India, often my biggest challenge is the non-availability of baking ingredients, and this has now become a platform to get creative on. I enjoy cooking immensely as well.
18 Comments
Bunny
Deeba you are a wonderful cook and baker, the caramelized ginger looks amazing! Strawberries are in??? You can absolutely torture me with wonderful strawberry desserts if you want too!! LOL!!
Elra
I always like homemade candied fruit, especially any kind of citrus. Now, I am debating my self wether I should make candied orange peel, or making your tangerine.
Cheers,
Elra
Snooky doodle
you won’t believe this! I ve never tasted crystallised ginger. I love ginger so you really tempted me to try this. they look so so nice 🙂
Bellini Valli
You are always so creative Deeba. I am looking forward to all that 2009 holds.
Darius T. Williams
whew – these flavors would be like an explosion of flavors in my mouth – I’d love to try this!
-Darius
http://www.everydaycookin.com
Lore
Woohoo this sounds like a great match. I relate to your friend in Kiev as I can’t find candied ginger either. Not a problem anymore ;), now all I need is a candy thermometer 😀
Helene
Wow, looks so pro. Love that cake.
Gigi
I love it! The candy is so beautiful! Too pretty to eat 🙂
Manggy
Awww, the daughter is quite sweet to continue her mother’s legacy; that’s so touching. Confession, though: I don’t think I’ve ever tried crystallized ginger 😀 I’ll be on the lookout for it from now on!
noble pig
I think it was worth the wait to the 210…very beautiful. I’ve never thought about making it myself.
Purnima
YAY YAY YAY .. guess what Deebs? I had peeled n kept ginger ready for this, after reading abt it on ur last post! I just love ur clicks on Yule LOG! Its a marvelous feat acc. to me..wow..now u post on ginger candied…how lucky i cd get!! THks thks tks so much! 😀 All the glam snaps beckoning me!
Curry Leaf
Perfect.I was searching for this.Lovely
priar's,
Hi,
i am silent reader of ur blog…ur jus’gr8 what a talent mam!!!
i thought of trying ur zebra cake for new year but my kid was cranky …but surely try once and give my fb:)
lisa (dandysugar)
Delicious. I love candied ginger but I’ve never attempted to make it myself. Your ginger looks scrumptious!
Rajani
trust you to come up with yummy treats each n every time!
morgana
Your yule log turned out great, it looks delicious.
Happy New Year!!!
muralimanohar
Okay..I am so going to do this. I have made candied mandarins before, but not ginger, and I eat both in massive quantities as a sweet nibble. Yummmmm…
Jeanne
Deeba, you mad, crazy wonderful lady! I love crystallised ginger but have never thought to make my own. Looks absolutely fantastic, like little jewels.