Crystalized Ginger

Over the Thanksgiving holiday my sister-in-law came to visit. "M" told me that she eats crystalized ginger. I thought this was quite interesting and revelational. I have some but I use it for baking and that's about it. Well she tells me she eats it after a meal to cure her sweet tooth so that she doesnt eat a bunch of sweets. She bought a can of it at Marshalls while she was here. I tried it, of course I have some at home but I had to try hers. AND aruuuuuuuuuuuuga (thats me making my siren sound, yah know, like a fire engine). Ehem. It's hot, ginger hot. And I love it! It needs to be a part of my repertoire for fiending away sweets. Of course that would be after the Holidays. No person in their right mind would start a diet during the Holidays. Would they? Well I'm not.

So I decided then and there that I could not afford these cans of ginger but I was going to make them instead. I'm like that, it's a condition. It's called, "I-am-not-paying-those-big-prices-for-stuff-I-can-make-at-home", condition. Although not serious, people do classify me as crazy. I don't put my "M" down because her circumstances are different. She's single to begin with and there seems to be more disposable income around when you do not have kids around. Yah know?

Not too long after that revelational encounter with ginger I see Dave Lebovitz making crystalized ginger and hey- I am not the only one with the aforementioned condition! I will try his recipe next. In the mean time I did try this one. Although not completely satisfied with the results, they are edible and gingery and good nonetheless. There are a few variables to take into consideration. How old was the ginger I used? And did I leave it in hot water too long because my big bro from Tennessee called and ginger couldnt stop me from talking to him!


CRYSTALIZED GINGER
adapted from About

1 pound ginger, I chinked it instead of slicing it)
roughly 2 cups of sugar
water

Peel and cut ginger into small pieces or slices. Place in sauce pan and fill with water to cover. Bring to a boil and simmer for 30 minutes. Remove from heat and drain. Weigh the ginger and place an equal amount of sugar back in the pan with the ginger. Add about 3 tablespoons of water. Go lightly here. Turn on the flame and cook until the mixture begins to dry out and crystals begin to form. It will look like the picture below.