"Self-sufficiency does not mean 'going back' to the acceptance of a lower standard of living. On the contrary, it is the striving for a higher standard of living, for food that is organically grown and good, for the good life in pleasant surroundings... and for the satisfaction that comes from doing difficult and intricate jobs well and successfully." John Seymour ~ Self Sufficiency 2003

Saturday, 18 November 2017

Candied


I love ginger.

I especially love a bit of ginger with my meal (finely chopped raw ginger).


But, I also love candied ginger.

So, with some of the home grown ginger I've harvested I decided to make some of the latter.

First, I peeled the ginger - using a teaspoon makes that task easy.
Peel the ginger with a teaspoon
Then the peeled ginger was thinly sliced with the assistance of a mandolin.
When slicing the ginger with the mandolin, use a flat hand to
 hold it securely - less sliced fingers this way
This sliced ginger went into a pot with enough water to cover it completely.
Add enoughj water to just cover the peeled sliced ginger
After boiling for 30-odd minutes, the ginger was removed from the liquid in the pot and drained.  The liquid was reserved in a jug.
Peeled sliced ginger simmering in plain water

Using ½ - 1 cup of the reserved liquid add it back to the pot with 1½ - 2 cups of granulated sugar.
As the ginger simmers in the sugar syrup you will notice that it
 becomes more and more translucent
Heat gently whilst stirring until the sugar is dissolved and then add the ginger to that mixture and simmer gently for 30 - 40 minutes until the ginger is transluscent and glassy looking.
Sugar syrup soaked ginger draining before dusting with castor sugar
Remove the ginger from the pot with a fork and place piece by piece on a drying rack.  Allow to drain of all the excess juice overnight (any excess juice will cause the castor sugar to dissolve instead of adhering to the ginger.)
Homemade candied ginger
The next morning toss the now drained ginger in castor sugar and place in an airtight container.
I have found that leaving the candied ginger for a week or two improves the first taste of end product.
  
Then, climb in...😀

Shelf life - a good 9 - 12 months, if not longer.  If it lasts that long...  Just ensure that it is kept in an airtight container.


Ingredients for candied ginger:

400 - 450 gms (1lb) peeled and sliced ginger.  (Try and use young fresh ginger as it will contain less "fribrous threads".)
Water - enough to cover the sliced ginger
2 cups of granulated sugar
Castor sugar - for coating the cooked ginger.
Left over syrup from first boil
The leftover juice (from the initial boil) was added to the left over sugar syrup and reduced down.  That will be used for:

Adding to lemon and honey and warm water - very soothing drink for a sore throat
To drizzle over pancakes / waffles / fruit salad
In a salad dressing
Drizzled over roasted veg
To add to sauces for that asian flavour
With the addition of lemon juice, to glaze chicken (or our turkey this Christmas)

Be warned - this syrup will be concentrated - with a really good bite to the finished product.

11 comments:

Mum said...

What an interesting post. Ginger is not one of my favourites so I won't be trying it but fascinating process all the same.
xx

Dani said...

Mum - You can candy most fruits - even orange and lemon skins ;)

Simple Living said...

Looks delicious, I might have a go at making some in the new year. I have just found your blog via blog hoping, I have just read your posts about taking a break, your blog is very interesting I will continue to read.
Best wishes Marlene xx

Marlin Andrus said...

I love ginger. Wish I could grow it here. I make ginger,garlic and turmeric tea for a real health kick.

Dani said...

Simple Living / Marlene - Welcome, and thank you for taking the time to leave a comment.

Now I need to blog hop and see your blog... ;)

Dani said...

Marlin - Try adding some cayenne pepper and cinnamon to that mix too. I drink a mixture of apple cider vinegar, honey and water before my evening meal. This is the reason: Is Apple Cider Vinegar Good For Me

Sue said...

Hi Dani-such wonderful timing on this post. My neighbor LOVES candied ginger and this will make a nice surprise gift for her.
Hope all has been well with you.

Marlin Andrus said...

Dani, I will. Sounds good. I use cinnamon in oatmeal in the mornings. Thanks

Dani said...

Sue - Cool - so happy to have been of assistance ;) Yup, all's good - thank you :D

Rocky Springs Farm said...

I love ginger and it is so good for you. I make my own ginger ale but have found that if the ginger is irradiated it kills the good and bad bacteria and then my ginger ale will not fizz. :(

Dani said...

Rocky Springs Farm - I'm a ginger beer girl personally ;) Are you able to grow your own ginger - that would solve your problem.