Ginger's in season...

[ant]

autumn is when the ginger here is ripe, so the stuff being sold now should
be fresh (you can tell!). So I'm making some glace ginger for parent who is
allergic to everything, and can't have the commercial stuff as they soak it
in sulphites (mostly sodium metabisulphate). It's quite a toil, you have to
boil it 4 times, adding more sugar each time. I did the first boil in water
and then added heaps of sugar and boiled again. Took AGES to get it to boil
after the sugar was in.

anyone else made glace fruit?

[PeterLucas]

Post by ant
autumn is when the ginger here is ripe, so the stuff being sold now
should be fresh (you can tell!). So I'm making some glace ginger for
parent who is allergic to everything, and can't have the commercial
stuff as they soak it in sulphites (mostly sodium metabisulphate).
It's quite a toil, you have to boil it 4 times, adding more sugar each
time. I did the first boil in water and then added heaps of sugar and
boiled again. Took AGES to get it to boil after the sugar was in.
anyone else made glace fruit?

Candied (Crystalised) Ginger

1 lb fresh ginger
2 cups water
2 cups sugar
1/4 cup light corn syrup
Crockpot or slowcooker
more sugar for coating

Peel and slice the ginger. I like 1/4" dice which are great for baking
and nibbling. Mix sugar, water and corn syrup and heat in crockpot
on high until dissolved. Add ginger, and reduce heat to simmer for
24 hours, til syrup is a golden brown. Allow to cool in syrup, then
drain, reserving syrup for pancakes, ice cream, or your other
favorite syrup uses. Toss the ginger in sugar until well coated, and
store in an airtight jar. I have the excess sugar in there with it, and
periodically use it to spice up my morning muesli. This recipe
produces crystalized ginger with a real kick, since you do not boil
and toss the water several times before simmering in the syrup.

[ant]

Post by PeterLucas

Post by ant
autumn is when the ginger here is ripe, so the stuff being sold now
should be fresh (you can tell!). So I'm making some glace ginger for
parent who is allergic to everything, and can't have the commercial
stuff as they soak it in sulphites (mostly sodium metabisulphate).
It's quite a toil, you have to boil it 4 times, adding more sugar
each time. I did the first boil in water and then added heaps of
sugar and boiled again. Took AGES to get it to boil after the sugar
was in.
anyone else made glace fruit?

Candied (Crystalised) Ginger
1 lb fresh ginger
2 cups water
2 cups sugar
1/4 cup light corn syrup
Crockpot or slowcooker
more sugar for coating
Peel and slice the ginger. I like 1/4" dice which are great for
baking and nibbling. Mix sugar, water and corn syrup and heat in
crockpot
on high until dissolved. Add ginger, and reduce heat to simmer for
24 hours, til syrup is a golden brown. Allow to cool in syrup, then
drain, reserving syrup for pancakes, ice cream, or your other
favorite syrup uses. Toss the ginger in sugar until well coated, and
store in an airtight jar. I have the excess sugar in there with it,
and periodically use it to spice up my morning muesli. This recipe
produces crystalized ginger with a real kick, since you do not boil
and toss the water several times before simmering in the syrup.

Corn syrup is a great short cut, like glucose, but like so many allergics
nowadays, she's very allegic to corn (and wheat). So it's sugar only for us.
I'm using the Joy of Cooking recipe, which is just ginger, sugar, and time.

[PeterLucas]

Post by ant

Post by PeterLucas

Post by ant
autumn is when the ginger here is ripe, so the stuff being sold now
should be fresh (you can tell!). So I'm making some glace ginger for
parent who is allergic to everything, and can't have the commercial
stuff as they soak it in sulphites (mostly sodium metabisulphate).
It's quite a toil, you have to boil it 4 times, adding more sugar
each time. I did the first boil in water and then added heaps of
sugar and boiled again. Took AGES to get it to boil after the sugar
was in.
anyone else made glace fruit?

Candied (Crystalised) Ginger
1 lb fresh ginger
2 cups water
2 cups sugar
1/4 cup light corn syrup
Crockpot or slowcooker
more sugar for coating
Peel and slice the ginger. I like 1/4" dice which are great for
baking and nibbling. Mix sugar, water and corn syrup and heat in
crockpot
on high until dissolved. Add ginger, and reduce heat to simmer for
24 hours, til syrup is a golden brown. Allow to cool in syrup, then
drain, reserving syrup for pancakes, ice cream, or your other
favorite syrup uses. Toss the ginger in sugar until well coated, and
store in an airtight jar. I have the excess sugar in there with it,
and periodically use it to spice up my morning muesli. This recipe
produces crystalized ginger with a real kick, since you do not boil
and toss the water several times before simmering in the syrup.

Corn syrup is a great short cut, like glucose, but like so many
allergics nowadays, she's very allegic to corn (and wheat). So it's
sugar only for us. I'm using the Joy of Cooking recipe, which is just
ginger, sugar, and time.

Bummer!!

But........ if anyone else is interested, I've made this quite a few
times and it's great.

[Horry]

Post by PeterLucas

Post by ant

Post by PeterLucas

Post by ant
autumn is when the ginger here is ripe, so the stuff being sold now
should be fresh (you can tell!). So I'm making some glace ginger for
parent who is allergic to everything, and can't have the commercial
stuff as they soak it in sulphites (mostly sodium metabisulphate).
It's quite a toil, you have to boil it 4 times, adding more sugar
each time. I did the first boil in water and then added heaps of
sugar and boiled again. Took AGES to get it to boil after the sugar
was in.
anyone else made glace fruit?

Candied (Crystalised) Ginger
1 lb fresh ginger
2 cups water
2 cups sugar
1/4 cup light corn syrup
Crockpot or slowcooker
more sugar for coating
Peel and slice the ginger. I like 1/4" dice which are great for
baking and nibbling. Mix sugar, water and corn syrup and heat in
crockpot
on high until dissolved. Add ginger, and reduce heat to simmer for
24 hours, til syrup is a golden brown. Allow to cool in syrup, then
drain, reserving syrup for pancakes, ice cream, or your other
favorite syrup uses. Toss the ginger in sugar until well coated, and
store in an airtight jar. I have the excess sugar in there with it,
and periodically use it to spice up my morning muesli. This recipe
produces crystalized ginger with a real kick, since you do not boil
and toss the water several times before simmering in the syrup.

Corn syrup is a great short cut, like glucose, but like so many
allergics nowadays, she's very allegic to corn (and wheat). So it's
sugar only for us. I'm using the Joy of Cooking recipe, which is just
ginger, sugar, and time.

Bummer!!
But........ if anyone else is interested, I've made this quite a few
times and it's great.

I was interested, Peter.

Thanks!

[FarmI]

Post by ant
autumn is when the ginger here is ripe, so the stuff being sold now should
be fresh (you can tell!). So I'm making some glace ginger for parent who
is allergic to everything, and can't have the commercial stuff as they
soak it in sulphites (mostly sodium metabisulphate). It's quite a toil,
you have to boil it 4 times, adding more sugar each time. I did the first
boil in water and then added heaps of sugar and boiled again. Took AGES to
get it to boil after the sugar was in.
anyone else made glace fruit?

I've made mixed peel which is really just glace orange and lemon peel.