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.

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