14 March 2007

Crystallized Ginger

What's a girl to do when it snows all the time, and it's kind of not so great an idea to venture outdoors with a 3 month old in tow?? That girl experiments in the kitchen. And comes up with some interesting outputs.

The problem with these outputs is that after a while, she tends to get very gassy due to lack of exercise, and the littlest one comes down with a bad case of colic. After consuming lots of ajwain, jeera and other not-so-tasty stuff boiled in water, she's desperate for a change.

That girl is yours truly and she's at her wits' end!

Stuff like crystallized or candied ginger isn't easy to find in these neck of the woods. After a few futile efforts, I thought I'm make a batch at home. What could go wrong after all???

Actually, to tell the truth, nothing went all that way off base, but I made this mistake of starting with way too much ginger, and that made the process way too time consuming. But the end result(s) were more than worth it.

Sweet on the first bite, and then the spicy tang hits you. This is the perfect way to end any bout of overindulgence.

Crystallized Ginger
makes 2 medium bottles

1/4 kg ginger root, peeled and thinly sliced
1/2 kg sugar (divided)
400 ml water
1 cup sugar (for coating)

Bring ginger 1/4 kg sugar and 200 ml water to boil, stirring occasionally, till sugar dissolves.
Reduce flame to lowest setting, and cook for about an hour, till ginger starts to turn translucent.

Add remaining 1/4 kg sugar, and 200 ml water.
Continue to cook till all the ginger turns translucent (about 2 hours)

Using a slotted spoon, drain ginger slices and transfer to a baking sheet.
Toss with one cup sugar to coat.
Let cool overnight.
Store in clean, dry jars with tight fitting lid.

Reserve the liquid for use in flavoring sauces, or as a dessert sauce.

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