Crystallized Ginger + A Marvelous Biproduct
As I've been on my low ox journey, I've been implementing more and more of Sally Norton's tips. She shares about having a few pieces of crystallized ginger. Ginger is medium oxalate, so it's helpful in my transitioning phase. Do you know how hard it is to find candied ginger with only two ingredients: ginger & sugar?! Really challenging, so I made my own. I looked up a few recipes, but in true Nicole fashion, I gave it a rather uncalculated whirl.
How I Did It:
I used about one cup of water and one cup of sugar to make a simple syrup. Four large chunks of ginger (peeled and chopped) went into the syrup mix. I brought it to a boil, reduced it down for about an hour and strained it out. I saved this ginger liquid (more on this later). I placed the ginger pieces in a bowl with about 1/4c sugar and tossed it in there. Then, I spaced it out on a tray and let them dry. It took about three days of resting to get them the right consistency and dryness that I was looking for. They were delicious! Next time, I'd just cut the ginger pieces a little smaller and hopefully this would help with the dry time.
What's the marvelous byproduct, you're wondering? Ginger simple syrup -- instead of throwing away the liquid that the ginger cooked in, I put it in a weck jar and stored it in the fridge. My hubby loved having a few spoonfuls in his coffee. So many other ideas I have that this can be used for, too (Indian cuisine, lassi's, drizzled atop ice cream, added to sparkling water...).
I love this simple little sweet and spicy treat. Are you a fan of ginger? Tell me in the comments. As always, #GetSatiated.