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Crystallized ginger

post #1 of 8
Thread Starter 
I just bought a new cookbook that calls for crystallized ginger in several recipes. I bought some at Wild Oats, but am not sure how to store it, how long it stays good, etc. Anyone know?
post #2 of 8
My mom always had some in a little ceramic jar with a cork. I thought it kept pretty much indefinitely in a cool dry place.
post #3 of 8
I bought a plastic bag of it over a year ago to nibble when morning sick (it helped a lot!) its still soft and its just in the pantry in its original bag. I imagine for cooking that if it gets hard just soak it before baking and it'll be fine. Wonderful stuff!
post #4 of 8
dont buy it! make it

Boil slices of peeled ginger in a simple syrup for 10 mins. Then coat in sugar and lay on rack to dry.

OHH so good!!!!

Dd and I eat it like candy. I once had the BEST cookies in the world made with TONS of candied ginger.
post #5 of 8
Thread Starter 
Thanks, guys!

Chanley,

A simple syrup? Like Karo syrup?
post #6 of 8
I've always wondered how to make my own. That sounds great.

Sofiamomma, I think that simple syrup usually refers to a solution that's equal parts water and sugar. (I read Mothering and Martha Stewart. )
post #7 of 8
YUCK karo is not what I had in mind.

A simple syrup is sugar and water boiled. I forget the ratio and cannot get to my Joy of Cooking.

I would use turbinado and water.
post #8 of 8
Thread Starter 
Chanley,

You're too funny! "YUCK"

I didn't *think* that was what you meant!! LOL Just judging from whatever else I've read in your posts. I just had no frame of reference. Sorry if I offended your sensibilities!
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Mothering › Mothering Forums › Natural Living › Nutrition and Good Eating › Crystallized ginger