Copyright © 2000 Sarah Phillips Sarah Phillips, Inc. All rights reserved.
CRYSTALLIZED GINGER TUTORIAL by Odetteganda
stock photo
Crystallized
ginger is pungent and spicy. Little nuggets of ginger, sweetened with
sugar cane, can be used as a baking ingredient, to flavor a cup of tea,
as a palate cleanser or simply, as a snack. If using in a recipe, mince
them first. Ground ginger can be used in baking recipes of all sorts.
Used in the Pumpkin-Walnut Cake Roll by Sarah Phillips
Cake and photo by odetteganda © Sarah Phillips baking911.com
INGREDIENTS
2 medium sized (200g ) ginger roots
2 cups water
1/2 cup sugar
3 tablespoons water
INSTRUCTIONS
1. Peel ginger root and slice thinly. 
2. Place ginger slices in a saucepan and add water until all of them are submerged. Cook for 30 minutes over medium heat. 
3. Remove saucepan from heat. Drain the cooked ginger and remove any remaining liquid in the saucepan.
Measure the cooked ginger, which should equal about 1/2 cup and measure same amount of sugar. I added 1/2 cup sugar.
Return back the cooked ginger in the saucepan, add sugar and 3 tablespoons of water. 
4. Let mixture boil and dry over medium heat. 
5. Transfer crystallized ginger to a plate. Chop finely for use in the recipe. Measure the amount needed.
STORAGE
For long term storage, dry the ginger.
Place
the crystallized ginger pieces on a parchment paper lined pan. Place
the pan in a preheated 200 degrees F until the slices are almost dry
but still chewy. Allow them to cool.
Store the crystallized ginger in an airtight container for up to two months.
