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!!!
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.
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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!!
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
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 🙂
You are always so creative Deeba. I am looking forward to all that 2009 holds.
whew – these flavors would be like an explosion of flavors in my mouth – I’d love to try this!
-Darius
http://www.everydaycookin.com
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 😀
Wow, looks so pro. Love that cake.
I love it! The candy is so beautiful! Too pretty to eat 🙂
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!
I think it was worth the wait to the 210…very beautiful. I’ve never thought about making it myself.
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!
Perfect.I was searching for this.Lovely
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:)
Delicious. I love candied ginger but I’ve never attempted to make it myself. Your ginger looks scrumptious!
trust you to come up with yummy treats each n every time!
Your yule log turned out great, it looks delicious.
Happy New Year!!!
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…
Deeba, you mad, crazy wonderful lady! I love crystallised ginger but have never thought to make my own. Looks absolutely fantastic, like little jewels.