Ginger is a spice that you either love or hate. However, the sheer diversity of its uses in the kitchen are almost endless, and can take up so many different shapes and forms.
Crystallized ginger, or candied ginger according to the Americans, is excellent eaten on its own to freshen your breath, or combat nausea, or simply like candy for pure enjoyment.
Some recipes in baking also call for crystallized ginger, and instead of going out to buy it from the store, where they are very over priced, you can easily make your own at a very low monetary expense.
This recipe was adapted from the food network where the only used the ginger, sugar, and water.
In my adaptation, I added a few spices to the recipe, although you may easily omit them, as the ginger in itself is already spicy.
1 kg fresh ginger root
2 cups sugar
star anise, powder, optional
cloves, powder, optional
cinnamon, powder, optional
Wash and dry the ginger root.
Peel and slice into 2 millimeter thick slices.
Place slices in a large pot with 8 cups of water, bring to boil and let boil for 40 minutes.
Reserving half a cup of the boiling water, drain the ginger and discard the excess water.
Return the ginger in the pot with the sugar, spices, and the reserved half cup of water.
On medium-high heat, stir continuously until all the water has evaporated and the ginger slices are coated in the sugar-spice mix.
Turn out on a large sheet of foil.
Separate clumps as they are still hot into individual pieces.
Leave over-night to completely dry out.
Store in an air-tight jar.
This would make a beautiful hostess gift.