ginger madness

candied ginger & ginger syrup

There are many things in this world that I love. Lemons, my dog, my hairy man, thunder storms, acoustic guitars, sugar cravings, home remedies & post-it-notes. The list goes on & on, but I’m not sure it will matter much to anyone other than me. And Mel, it should matter to him too.

Another thing that I love is ginger. You know, that weird looking root you find in the grocery store & in so many Asian dishes.

Can’t say the Greeks are such a big fan of it though.

A couple years back when Mel & I had a stall over at The Meet Market, we used to make candied ginger to sell off in little packages… there was also a bowl of samples left for people to try at will….

YOU SHOULD HAVE SEEN THEIR FACES!!!! The most common reaction was for people to chew a couple times & then a look of horror would come over their face as they’d search for a bin or a napkin to spit it out! (I laughed. A lot.)

That’s Greeks though… we’re not all that big on the spicy. Well, I should say THEY are not all that big on the spicy. I personally love it.

About 25% of the taste testers (the ones who weren’t adverse to the intense flavor) loved it so much they’d buy three of four bags of the stuff & walk off with one bag already open popping the treats into their mouths one by one.

So there you have it. This clearly isn’t a candy for everyone, but if you’re a ginger lover, I’d strongly recommend it. There’s a ginger syrup too!

….and how about a fun fact for the day: ginger is a great cure for nausea!

You’re welcome!

Ingredients, candied ginger:
– 500g fresh ginger root
– 400g sugar
– 135ml (9tbs) water

Directions, candied ginger:
1. peel all the flesh from the ginger & chop into 5mm (0.2″) cubes.
2. place the ginger in a pot & top with water, bring to a boil & then reduce to a simmer. Cook for 30-45 minutes until the ginger is tender. Drain the ginger & reserve the water.
3. weigh the ginger & then gram for gram match the weight of the ginger with sugar. For me, I ended up with 400g of ginger after it was peeled & boiled, so I used 400g of sugar. Place the sugar & ginger back into your pot along with the 135ml of water & bring to a boil. Boil the mix until the ginger turns translucent, then reduce the temperature to low & cook until all the liquid evaporates completely. Stir constantly throughout the whole cooking process.
4. Transfer the ginger to a large piece of parchment & allow to cool for an hour or so to ensure it’s dry. The ginger can be stored in an air-tight container for several months.

Ingredients, ginger syrup:
– 500ml (2 cups) ginger water (from above)
– 460g (2 cups) sugar

Directions, ginger syrup:
1. place the ginger water & sugar in a pot & bring to a boil. Allow to boil for 20 minutes, stirring every 5 minutes or so. Remove from the heat & allow to cool completely before pouring into a bottle to store.
2. this syrup can be used on ice cream, combined with soda water to make your own soft drink, added to a cocktail, poured onto a cake. Anything you can think of really, just be careful, it packs quite a punch!

……..for a full history of our recipes, check out our archives. For the more sensitive tummies, check out our gluten-free archives….. and if you’re just interested in something pretty, check out our designed page.


share your thoughts if you want

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s