Ginger crystalised with raw sugar

Crystalised ginger in raw sugar

Crystalised ginger in raw sugar

I was glad to finally meet the good folks behind Northern Rivers Dreaming this weekend. They came bearing unexpected gifts from the north coast of NSW. I got loads of goodies including Davidson Plum jam, dried chillies and lovely candied citrus rind. But I was super excited about their homegrown ginger. I’ve been dreaming about making date and ginger cupcakes: a moist date cupcake topped with buttercream with fresh ginger paste and a few slivers of candied ginger. I was excited to have some fresh ginger to use in the frosting, but it took me a while to realise I should use the rest of it to make the candied ginger. What a treat! Of course, it would make the ginger keep for much longer too! Spring is the time to crystalise ginger, when the crop is young, and not too woody.



fresh ginger



part (approximately)

raw sugar

raw caster sugar

Peel the ginger roots. Using a mandolin, the long bald on your vegetable grater or a very sharp knife, cut the ginger into equally thin slices.

Place the ginger in a saucepan and cover with water. Bring the contents to the boil and simmer for ten minutes. Drain the ginger reserving the ‘ginger stock’ for use in soups or other dishes. Cover with water, return the pan to the boil for another ten minutes. Drain the ginger again.

Weigh the drained ginger and return it to the pot. Weigh out the same quantity of raw sugar and add to the pot with water that doesn’t quite cover the ginger. Bring the contents of the pot to the boil and cook until it reaches a temperature of 106oC.

Drain the ginger, but do not discard the syrup. I’m going to pour the syrup over pancakes, but you could mix it with soda water or use it in cocktails. Sprinkle a generous amount of raw caster sugar on a baking sheet on a tray. Separate the ginger pieces and dredge through the sugar, thoroughly coating both sides. Arrange the coated pieces on a wire rack to dry overnight.

Store in an airtight container.

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1 Response to Ginger crystalised with raw sugar

  1. Pingback: Date and ginger cupcakes | Susan's Sumptuous Suppers

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