When ginger root is preserved with sugar, it takes on a soft consistency and sweet and spicy flavor. Called candied ginger or crystallized ginger, this confection is popular for eating as is and is used as an ingredient in other foods. Relatively easy to make, candied ginger keeps well for a long time, when properly stored.
Source
The root of the ginger plant is the source of candied ginger. Ginger root is actually a special type of stem called a rhizome, rather than a true root, and ginger rhizomes form in flattened sprays of large, bumpy tubers with a thin, tan-colored skin. The inner portion is juicy with a fresh and strong fragrance and a spicy flavor.
Description
Candied ginger is soft and somewhat chewy, with a very sweet and slightly spicy taste. It usually comes in small, round slices, about one-quarter inch thick, although cubed candied ginger is also common. Each piece is translucent and colored from golden yellow to orange.
Preparation
When preparing candied ginger, the peeled and sliced ginger root is boiled in a thick syrup of sugar and water. Once the sugar syrup saturates in the ginger, the slices are removed from the syrup and cool to room temperature. Rolled in crystallized or granulated sugar and dried, the ginger looks like pieces of candy.
Uses
Candied ginger can be eaten out of hand as a candy or added to granola or fruit-and-nut mixes. It is also used in baked goods, desserts, confections, sauces and other foods. The ginger adds both a sweet and spicy taste to food items.
Storage
The high sugar content of candied ginger preserves it to the point where it will keep at room temperature for extended periods. Store candied ginger in a container that seals well to prevent moisture from affecting the ginger. To keep candied ginger at its freshest, store it in cool and dark conditions, such as a refrigerator.
Member Comments