Recipe: Crystallised Ginger

If you have a sweet tooth, this is a great way to preserve ginger. Recipe by Doris, Canelle Rebelle.

Ingredients for two 300ml jars:

• 1 kg ginger
• 1 kg sugar + extra for rolling
• water

Instructions:

1. Peel and dice the ginger.
2. Bring water to a boil and add the ginger. Boil for around 2 hours or until the ginger becomes soft.
3. Strain the water into a container. It can be enjoyed on its own as a beverage or added to drinks.
4. Return the ginger to the pot, cover with fresh water and add the sugar.
5. Boil until it reaches a syrup-like consistency.
6. Drain the syrup into a container. Spread the ginger pieces on a sheet of baking paper or a rack and leave to dry for several hours or overnight. You can use the syrup in cocktails, to spice up a fruit salad, or for baking. It will keep for around 15 days in the refrigerator.
7. For even more sweetness, roll the remaining ginger pieces in sugar to coat them, then place them in sterilized glass jars for storage. The crystallised ginger will keep for up to 3 months in the refrigerator.