Crystallized Candied Ginger Recette

Transform ordinary ginger into an extraordinary treat with this recipe for Crystallized Candied Ginger! Perfect as a sweet snack with tea, a delightful garnish for desserts, or a unique addition to your favorite baked goods. Using fresh, high-quality ginger root is key – look for unblemished, smooth, light brown pieces without wrinkles. This recipe, inspired by my friend Caroline, uses a repeated blanching process to remove the ginger's sharpness. Learn how to create glistening, intensely flavorful candied ginger that will impress your friends and family. Get ready for a sweet and spicy adventure!

Préparation 20 min

Cuisson 120 min

Calories 83.9 kcal

Protéines 0g

Note Soyez le premier

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L'équipe cuisine de Forktionary

Adaptée de Food.com, puis testée et standardisée par Forktionary.

Ingrédients pour Crystallized Candied Ginger

1 pound fresh ginger root
6 cups water
3 cups granulated sugar, plus 1 cup more for coating

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Comment préparer Crystallized Candied Ginger

Peel 1 pound of fresh ginger root using a sharp-edged teaspoon. Scrape the peel towards you for easiest removal.
Break the peeled ginger into smaller pieces along the natural joints.
Slice the ginger into 1/4-inch thick rounds using a mandoline slicer, sharp knife, or food processor.
Place the ginger slices in a large, non-reactive saucepan and cover with cold water. Bring to a boil and cook for 15 minutes.
Drain the ginger and cover it with fresh cold water. Bring to a boil again and cook for another 15 minutes.
Repeat the blanching process two more times (for a total of four blanchings). If your ginger isn't very sharp, you may reduce blanching to 2-3 times.
After the final blanching, drain the ginger thoroughly.
In the same saucepan, combine the blanched ginger with 6 cups of water and 3 cups of granulated sugar.
Slowly bring the mixture to a boil over medium heat, stirring frequently to dissolve the sugar.
Reduce the heat to low and simmer, stirring occasionally, for 20-30 minutes, or until the ginger is translucent and the syrup has thickened.
Watch carefully to prevent burning.
Remove the saucepan from the heat.
For Canton Candied Ginger, you can store it in the syrup. For Crystallized Ginger, let the ginger stand in the syrup for 30 minutes to absorb more flavor.
Remove the ginger pieces from the syrup and toss gently in 1 cup of granulated sugar until evenly coated.
Place the sugared ginger slices on a wire rack to dry, uncovered, at room temperature for at least 8 hours, or preferably overnight, until the sugar coating is firm and the slices are no longer sticky.
Store the crystallized ginger in an airtight container in a cool, dry place for up to one year.

Nutrition Information (Approximate per serving)

Sodium

0 g

Sugar

75g

Fat

Carbs

Questions fréquentes

Combien de temps faut-il pour préparer Crystallized Candied Ginger ?

Crystallized Candied Ginger prend environ 140 minutes du début à la fin — environ 20 minutes de préparation et 120 minutes de cuisson.

Combien de calories contient Crystallized Candied Ginger ?

Crystallized Candied Ginger contient environ 83.9 calories par portion, avec environ 0 g de protéines, 7 g de glucides et 0 g de lipides.

De quels ingrédients ai-je besoin pour Crystallized Candied Ginger ?

Les principaux ingrédients de Crystallized Candied Ginger sont Fresh Ginger, Water, Granulated Sugar. Consultez la liste complète avec les quantités ci-dessus.