crystalized ginger (and ginger-honey)
posted by request this is my recipe for candied ginger/ginger honey. if you make one, the other is made automatically.
it takes some time (to wait, not to be in the kitchen working), but it is totally worth it. you can also use this recipe to candy violets, angelica, spearmint, rosemary, or borage. both the honey and the candied ginger are natural herbal remedies good for upset stomachs and menstrual cramps. the honey is FABULOUS in herbal teas.
you need 1 quart honey (i sometimes use less - it makes a stronger honey and makes no difference to the ginger)
1/2 cup fresh chopped ginger (i also peel the ginger first)
about 1 tbs sugar
heat the honey on low heat until it is warm. add the herbs and heat for 15-20 minutes. do not boil.
pour everything into a glass baking pan and cover with wax paper.
let it sit for 2-3 days at room temp.
strain out the herbs and place on wax paper. cover loosely with another sheet to protect from dust. the extra honey can be poured off into a jar for use whenever.
the ginger (or other herbs) need to sit for a week.
after the week, dust the ginger with sugar to give it a light coating. store in glass jar for best shelf-life.
it takes some time (to wait, not to be in the kitchen working), but it is totally worth it. you can also use this recipe to candy violets, angelica, spearmint, rosemary, or borage. both the honey and the candied ginger are natural herbal remedies good for upset stomachs and menstrual cramps. the honey is FABULOUS in herbal teas.
you need 1 quart honey (i sometimes use less - it makes a stronger honey and makes no difference to the ginger)
1/2 cup fresh chopped ginger (i also peel the ginger first)
about 1 tbs sugar
heat the honey on low heat until it is warm. add the herbs and heat for 15-20 minutes. do not boil.
pour everything into a glass baking pan and cover with wax paper.
let it sit for 2-3 days at room temp.
strain out the herbs and place on wax paper. cover loosely with another sheet to protect from dust. the extra honey can be poured off into a jar for use whenever.
the ginger (or other herbs) need to sit for a week.
after the week, dust the ginger with sugar to give it a light coating. store in glass jar for best shelf-life.