[acb-diabetics] ULTIMATE PRESERVED CRYSTALLIZED GINGER

[Patricia LaFrance-Wolf]

I wonder if this would work if you used Splenda.

-----Original Message-----
From: acb-diabetics-bounces at acb.org [mailto:acb-diabetics-bounces at acb.org]
On Behalf Of Sugar
Sent: Wednesday, January 23, 2013 8:29 AM
To: acb-diabetics at acb.org
Subject: [acb-diabetics] ULTIMATE PRESERVED CRYSTALLIZED GINGER

ULTIMATE PRESERVED CRYSTALLIZED GINGER

This is, bar none, the best, crystallized (preserved) ginger I have ever

tasted! It's a bit time consuming to make but it will keep indefinitely.

It makes a wonderful holiday or hostess gift, is a great cure for motion or 
morning sickness, and, in addition to simply being eaten out-of-hand, it can

be used in baking, mixed into softened ice cream, added to stir-fried dishes

or vegetables (it's wonderful chopped over buttery glazed carrots). It's 
terrific

in various salads, can be stirred into sour cream for a fruit-dipping sauce 
even the cooking syrup is useful (see below). The recipe came from our 
listener,

Andie (the one we're planning to put on speed-dial). She tells us that the 
secret is in steaming the ginger, instead of par-boiling it. Steaming keeps

the ginger tender and moist, while leaving the maximum flavor in the ginger 
(instead of in the par-boiling water). This recipe does not require any 
specific

quantities of ingredients so make a small batch or a lifetime supply as you 
like but the proportions are all carefully noted, to easily adapt to the 
amount

you choose to prepare.

Fresh ginger root (larger pieces are easier to peel)

Granulated Sugar

Water

7-Up (or similar citrus soda)

Equipment needed:

1. Steamer (can be any kind: stainless steel, Oriental-style bamboo, a

colander, couscousier, or any other steaming contraption of your preference)

2. Crockpot (or a non-reactive cooking pot enamel, glass or stainless steel)

3. Two wire racks for draining and drying the sliced ginger pieces.

In a mixing bowl large enough to hold the desired amount of ginger, mix a 
solution of 1/2 water and 1/2 7-Up (or other citrus soda). You will need 
enough

liquid to immerse the ginger completely.

Break off any small buds from ginger root and reserve them for another use.

Peel the large pieces of ginger with a vegetable peeler or paring knife, and

drop the peeled pieces into the liquid solution.

Slice the peeled ginger pieces into 1/8-inch slices (or as close to that

thickness as you can come) slicing the ginger crosswise or on a diagonal in 
the direction that will obtain the largest slices possible. Return the 
slices

as you cut them to the liquid solution.

Drain the sliced ginger and arrange the slices in stacks. Lay several stacks

on their sides in the bottom of the steamer basket (or whatever you're 
using)

until the entire bottom of the basket is covered with stacks resting on 
their edges. Repeat with a second layer, and a third, if desired. If there 
are

a few unstacked slices left over, those may be laid flat over the top.

Place the steamer basket over simmering water, cover, and allow to steam for

30-40 minutes or until the ginger is quite tender. If older, larger or more

fibrous ginger is used, ginger may require an additional 10-15 minutes of 
steaming time.

In the Crockpot (or other cooking pot, as described) make a light simple 
syrup: for each cup of sliced ginger, you will need 1 cup of water, and 1 
1/2

cups of granulated sugar. Bring this mixture to a boil to dissolve the 
sugar, then add the sliced ginger. When the mixture again comes to a boil, 
reduce

the heat to as low as possible, cover the pot, and allow to simmer gently 
for 6-8 hours, stirring occasionally. (NOTE: If the syrup evaporates to the 
point

where it no longer completely covers the ginger slices, simply dissolve more

sugar in water, in a small saucepan, to make another batch of simple syrup

as described above, and pour over as needed to keep the ginger covered.)

Andie Says: If you are cooking this on top of the stove, and must leave 
during the process, simply turn off the heat, leave the pot, covered, at 
room temperature

until you return, then bring mixture back to the boil, reduce heat, and 
continue simmering gently. The total cooking time will be what counts.

After 6 hours of cooking time, remove a couple of slices of ginger, allow 
them to drain and cool, then taste them. They should be very tender and 
translucent.

If they are not, simply continue simmering and tasting process may require 
as much as 2 additional hours even longer if slices are thicker.

When ginger is tender and translucent, remove the pot from heat (or turn off

the Crockpot) and allow to cool for 30-40 minutes. Slices should still be

warm, but not hot enough to burn. Using a skimmer or tongs, remover the 
slices from the syrup and place them, without overlapping, on a wire rack 
(over

a sheet pan or parchment or wax paper to catch drips). Allow the slices to 
dry until just tacky they should be slightly tacky, but should not stick to

a finger pressed onto a slice then lifted.

(Strain the syrup into a jar and save for use in cooking, drinks, fruit

salads, etc.)

Place 1/2 cup, granulated sugar in a shallow, 1-quart container (such as a 
plastic Tupperware or Rubbermaid) with a fitted lid. Drop several slices of

ginger into the container, cover and shake until the slices are very well 
coated with sugar. Then place the slices on a clean drying rack, and repeat 
with

more slices, until all have been sugared adding more sugar to the container 
as needed.

Leave the sugared slices on the rack overnight, or as needed depending on 
humidity (if desired or if weather is especially humid, a fan will speed up 
drying

time). Test for doneness by squeezing 2 slices together; if they do not 
stick together, they are finished. Store preserved ginger in airtight 
containers

with screw or snap tops, plastic or glass but do not use recloseable plastic

bags. Ginger prepared and stored in this manner will keep indefinitely at

room temperature.

If, for any reason, the ginger dries out over time, do not discard it:

simply chop it finely and use in cooking or baking. You may even dry it 
further in a very low oven, and grind it to a powder in a coffee mill or

spice grinder.

Source unknown


' People are like stained glass windows:  They sparkle and shine when the 
sun
is out,
 But when the darkness sets in, their true beauty is revealed only if there
is a light shining from within.'
Be Blessed, Sugar

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