Ingredients
400 Grams Fresh Ginger- should be tender and less fibrous
2 cups granulated sugar + additional sugar for coating
3 cups water
A pinch of salt
A teaspoon of Lime juice
Method
Peel ginger with a vegetable peeler( this works well for me).
Slice ginger. Make it as thin as possible.
Place ginger slices in a saucepan, adding enough water
to cover ginger. Bring water to a boil over medium heat. Reduce heat to low; simmer 10 minutes.
Method
Soak the ginger in water for 10 minutes then wash it.
Peel ginger with a vegetable peeler( this works well for me).
Slice ginger. Make it as thin as possible.
I used the V slicer to slice it, (but be careful while using the V slicer as it is very very sharp it can slice your finger too) do get distracted while using the V slicer again I would say ...Be careful!
Place the sliced ginger in cold water for 15 minutes.
to cover ginger. Bring water to a boil over medium heat. Reduce heat to low; simmer 10 minutes.
Drain water from ginger.
Then boil again in fresh water, changing the water twice. This will reduce the sharp - pungent taste of the ginger.
After completing this process then again boil water in the sauce pan add the sugar, salt and stir it in between till it comes to a boiling point. Place the twice-boiled ginger slices back in the saucepan. Cover the pan with a lid and cook it over medium heat for 20 to 30 minutes or until the ginger is cooked. Do not over over cook it or else it will turn into a paste when it cools. Once cooked remove pan from heat immediately. Drain the syrup. Keep the syrup aside.
Options: Ginger Slices in Syrup OR Sugar-Coated Ginger:
I did both!
I did both!
For ginger in syrup:
Take the drained ginger syrup back into the pan add the lime juice and let it boil till it thickens slightly ( the lime juice is added so that the syrup does not crystallize when stored )
Allow mixture in saucepan to stand for an hour at room temperature to cool a bit. Spoon mixture with half the ginger slices into a glass jar with a tight fitting lid. Store in refrigerator up to 1 year. Do not use for 20 days to one month. After a month use it in anything you want to make
The syrup is delicious drizzled over pancakes, ice cream, or use this preserve to prepare ginger bread or cookies or even in a cocktail!
For sugar-coated ginger slices:
Immediately after removing hot mixture from the heat, drain ginger slices, getting as much of the syrup off the ginger as possible. I used a sieve to do this. Let this drained ginger sit in the sieve till completely cooled and free of any extra syrup or moisture.
In a separate bowl pour in enough powdered sugar to coat the ginger slices. Give them a turn and toss until they are well-coated. Do this process again twice.
Once slices are completely covered with sugar, give them a shake to get rid of excess sugar.(I used this excess sugar to make our tea - to impart a mild ginger flavor).
Place the ginger slices on a plate you’ve covered with foil or butter paper to dry (this may take several hours or even overnight, depending on humidity) It took 2 days to dry completely ( let me disclose this too - by that time more than half the ginger was finished by me).
To store sugar-coated ginger slices, place them in a glass jar and keep tightly sealed at room temperature for up to a month or 2 or 3 months. That too long for me, it lasted only 2 days.... my weak... ness ...ha... will make it again.
Labels : Ginger, Sugar, Homemade, Blogging Marathon
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 56
