RECIPES USING CRYSTALLIZED GINGER RECIPES

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CRYSTALLIZED OR CANDIED GINGER RECIPE | ALLRECIPES



Crystallized or Candied Ginger Recipe | Allrecipes image

Crystallized ginger can be served with espresso and cake or champagne and fruit, coated in bittersweet chocolate and rolled in hazelnuts or macadamia nuts. It can be chopped or julienned to use in or as a garnish for pastries, pumpkin pies, stewed fruits cookies, and many other desserts. Store in an airtight container in a cool and dark place.

Provided by lperejma

Categories     Desserts    Candy Recipes

Total Time 1 hours 25 minutes

Prep Time 15 minutes

Cook Time 1 hours 10 minutes

Yield 10 ounces

Number Of Ingredients 3

10 ounces fresh young ginger root, peeled
2 cups white sugar
1 tablespoon water

Steps:

  • Cut ginger into 2-inch pieces and slice lengthwise into 1/8-inch slices. Score ginger slices by pricking with a fork.
  • Toss ginger with sugar in a bowl.
  • Combine ginger-sugar mixture and water in a large skillet or wok; bring to a simmer. Reduce heat and cook, stirring occasionally, until sugar melts into a syrup and starts to crystallize, about 1 hour. Continue stirring until syrup is mostly crystallized and ginger comes together in a pile in the center of the skillet and very little syrup drains out; remove from heat.
  • Toss ginger slices gently to cool and separate from excess sugar. Spread slices out on a tray to cool and dry.

Nutrition Facts : Calories 177.2 calories, CarbohydrateContent 45 g, FatContent 0.2 g, FiberContent 0.6 g, ProteinContent 0.5 g, SaturatedFatContent 0.1 g, SodiumContent 3.7 mg, SugarContent 40.4 g

CRYSTALLIZED GINGER GINGERBREAD RECIPE - FOOD.COM



Crystallized Ginger Gingerbread Recipe - Food.com image

As a part of my annual Christmas celebration, I always make gingerbread. I've experimented with several versions, and I like this the best. It is a traditional gingerbread that is prepared in a loaf pan--not the dry cookie kind. The key to this recipe is the addition of ginger in both crystallized and ground form...the result is dark, moist, and has LOTS of ginger flavor. Perfect with a cup of coffee or hot cider! It also freezes well for later use.

Total Time 1 hours 10 minutes

Prep Time 20 minutes

Cook Time 50 minutes

Yield 12 slices, 12 serving(s)

Number Of Ingredients 12

1 1/2 cups all-purpose flour
1 teaspoon baking soda
2 teaspoons ground ginger
1/2-2/3 cup minced crystallized ginger
1/2 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/4 teaspoon freshly grated nutmeg
4 tablespoons unsalted butter, soft (but not melted)
1/2 cup sugar
1/2 cup molasses
2 eggs, at room temperature
1/2 cup plain nonfat yogurt (or buttermilk)

Steps:

  • Preheat oven to 350°F Line a 9 x 4 inch loaf pan with parchment paper.
  • In a bowl, combine the dry ingredients (flour, baking soda, crystallized ginger, ground ginger, cinnamon, allspice and nutmeg).
  • In another bowl, beat butter and granulated sugar until fluffy, then stir in molasses. Add eggs one at a time, beating continuously.
  • Stir the flour mixture into the butter mixture in 3 additions, alternating with the yogurt/buttermilk and beginning and ending with the flour; mix until smooth.
  • Pour the batter into the pan and spread until even and sprinkle with raw sugar.
  • Bake 50 minutes or just until the gingerbread is golden and springy to the touch, and a toothpick comes out clean.
  • Let the loaf stand for a few minutes, then turn the loaf out and carefully peel off the parchment paper. Serve warm, or later!

Nutrition Facts : Calories 183.5, FatContent 4.9, SaturatedFatContent 2.8, CholesterolContent 45.6, SodiumContent 130.6, CarbohydrateContent 32, FiberContent 0.5, SugarContent 17, ProteinContent 3.3

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