Sugar Free Crystallised Ginger Recipes

SUGAR FREE CRYSTALLISED GINGER

Steps:

• using a sharp knife, peel the ginger and cut it into fairly even 1cm chunks or 3mm slices.
• place the ginger pieces into a small saucepan (U.S. option HERE) and add 500g water, bring to a rolling boil, reduce heat to medium and cover (lid should have a steam hole).
• simmer for 45 minutes, then remove the lid, stir in erythritol and continue to simmer, uncovered, until very little liquid remains and the ginger colour has changed from pale yellow to golden; this will take about 45 minutes (IMPORTANT: see Notes below).
• pour your ginger pieces including the residual liquid on a cooling tray or oven rack lined with non-stick parchment paper.
• after a few minutes, erythritol in the liquid will have crystallised a bit; scrape it off the paper and mix it with the ginger pieces.
• re-scatter the ginger and leave to dry (best overnight).
• store in an airtight container.

CRYSTALLIZED GINGER , GINGER SYRUP & GINGER SUGAR

Steps:

• Peel and slice ginger into 2 inch lenghts and 1/8th inch thick. Using a Mandoline Slicer will give you uniform slices with ease and quickness.
• Toss sugar and ginger together.
• In a large heavy bottom pan heat water add sugared ginger and bring to a very slow simmer.
• Stir over low heat occasionally for 1 and 1/2 hours.
• The ginger will become translucent and the sugar will crystallize on the edge of the pan.
• Sprinkle 1/4 cup sugar on parchment paper or a silicone mat. Lay drained ginger on sugar. Toss the sugar when ginger has cooled enough to handle (about 10 minutes) to coat evenly.
• Place in a air tight container out of heat and light.
• The yummy sugar that is left over can be saved in a jar and used for tea, sugar the rim of glasses drinks or in baking cookies or cakes.
• And for the left over syrup add 1 cup water heat to mix and use as you would corn syrup.

CRYSTALLIZED GINGER

Steps:

• Place ginger in a medium, heavy-bottomed saucepan. Add enough water to cover by 1 inch. Partially cover saucepan and bring to a boil over medium-high heat; boil until ginger is almost cooked through but still slightly al dente, about 1 hour. Drain.
• Weigh cooked ginger and return it to saucepan with an equal amount of sugar. Add 2 tablespoons water; bring to a boil over medium-high heat, stirring, until ginger becomes translucent, about 20 minutes.
• Reduce heat and continue cooking, stirring, until ginger is crystallized and begins to clump in the middle of the pan.
• Meanwhile, sprinkle a large rimmed baking sheet with sugar. Pour crystallized ginger onto prepared baking sheet and roll in sugar, separating pieces. Transfer to a sterilized jar and store in a cool place for 3 to 6 months.