MTips

How to Crystalize Ginger
By Esperance Barretto
Ginger, or “Zingiber officinale,” is a remarkable herb native to Asia. It has a peppery flavor and is used both therapeutically and in several culinary preparations. When ginger is crystallized with sugar it takes on a unique hot and sweet flavor. Crystallized ginger is easy to prepare, and can be consumed as a confectionary or used as an ingredient or topping in cakes, cookies, desserts and chocolates. (See Resources 1, 2, 3 and 4; References 1, 2, 3, and 5)

To Crystalize Ginger You’ll Need:

• Fresh ginger root
• Sugar
• Water

To Crystalize Ginger Instructions:

• Use a knife to carefully peel the exterior brown skin of 10 oz. of fresh ginger root. Ensure that you peel off any dried or discolored spots on the ginger. Ten ounces of ginger will provide 6 oz. of ginger root once cleaned and sliced.
• Cut the peeled ginger vertically into 2-inch length slices. Slice horizontally into 1/8th inch thick cubes. Use a fork or needle to prick holes in the sliced ginger. This will ensure that the ginger easily absorbs the sugar during crystallization.
• Place the sliced ginger in a bowl, add 2 cups of sugar and mix with a spoon. Let it stand for an hour so that the sugar evenly coats the ginger slices.
• Pour 1 tbsp. of water in a heavy bottomed wok or thick-based, wide pan and set on medium heat. Add the ginger and sugar and let it simmer, stirring occasionally.
• Reduce the heat when the mixture starts to boil and simmer for an hour, until the syrup thickens and crystallizes. Ensure that you continuously stir and separate the ginger slices to prevent them from sticking to each other and to the vessel.
• Take the vessel off the heat once little syrup remains, and the mixture accumulates into a single mass in the center of the pan.
• Scoop the crystallized ginger pieces out from the vessel with a spoon. Set on a baking tray to cool and dry for at least 12 hours. Once it is dry, store the crystallized ginger in an airtight container, in a cool and dry place.

• You can reuse the leftover sugar syrup from the crystallized ginger preparation. Add the syrup to teas and coffees, and while preparing desserts, for an exotic hot-sweet taste.
• Owing to its sticky consistency, you may be unable to properly chop crystallized ginger. Coat your knife with vegetable oil or cooking spray before chopping, to easily slice the ginger.