Ginger Syrup and Candied Ginger
This is simple recipe produces both great ginger syrup (useful in cocktails or to make your own ginger ale) and candied ginger.
2 cups peeled fresh ginger chopped or sliced as you like*
2 1/4 cups sugar
6 cups water
*You will be using this ginger to also create the candied ginger, so slice it how you would like to eat it, realizing the bigger chunks take a lot longer to cook.
- Peel and slice or chop the ginger (see note above)
- In a medium heavy saucepan, combine the ginger, 2 cups sugar and the water. Bring to a boil. Then reduce heat to a simmer.
- Simmer for 1 hour (or more depending on how thinly you’ve sliced your ginger)
- Meanwhile, line a small sheet pan with wax or parchment paper. Spread the remaining 1/4 cup sugar on the lined sheet pan.
- When the ginger is done (it will be soft), pour syrup through strainer into a container. Save the ginger pieces and toss them in the sugar on the cookie sheet. Spread them out on the sheet and let dry for several hours, or overnight.
- Let the ginger syrup cool, then refrigerate. If you want a thicker ginger syrup, continue to cook over medium-low heat until it reaches the consistency you want.
(adapted from a combo of recipes from http://www.imbibemagazine.com/Ginger-Syrup-Recipe and http://www.brooklynfarmhouse.com/2009/03/25/homemade-candied-ginger-ginger-syrup-and-ginger-ale/)
Ginger Snappers
Ginger Snappers
A recipe from my dad (who recommends doubling this)
2 ½ cups flour
2 teaspoons baking soda
½ teaspoon salt
2 teaspoons ground cinnamon
1 tablespoon plus 2 teaspoons ground ginger
1 ½ sticks unsalted butter at room temperature
1 cup firmly packed dark brown sugar
1 large egg at room temp
¼ cup unsulfured molasses
1 tablespoon lemon zest
¼ cup granulated sugar (for rolling)
Preheat oven to 350 degrees
In one bowl, sift flour, baking soda, salt, cinnamon, and ginger together
In a separate, blend butter and brown sugar. Add egg and beat on medium speed until blended. Add molasses and beat for 10 seconds. At lemon zest and beat for 10 seconds. Add flour in a little at a time.
Spoon dough out in rounded tablespoons and form into balls. Roll balls in granulated sugar and then press onto cookie sheet.
Bake about 12 minutes – don’t overbake
I first made this recipe a month or so ago, when I got inspired to make a cocktail that called for raspberry syrup. But I wanted to try it again just to make sure my first time success wasn’t just a lucky fluke. It turned out beautifully the second time as well. : )
Recipe: Raspberry Syrup
Published by The New York Times: September 19, 2007
2 cups raspberries or other berries
1 1/2 cups sugar, plus 2 tablespoons
1/2 teaspoon fresh lemon juice
1. Combine berries, 2 tablespoons sugar and 1 cup water in a medium saucepan with a heavy bottom. Cook over medium heat, stirring constantly, until berries begin to break down and release their juices, about 4 minutes.
2. Add 1 1/2 cups cold water and lemon juice. Bring to a boil, then immediately turn down to a simmer and skim off any foam that bubbles to top. Cook for 15 minutes.
3. Strain into bowl through cheesecloth-lined strainer, pressing on fruit to squeeze out juices. Return the liquid to the pan and add 1 1/2 cups sugar. Stir until sugar dissolves. Bring to a boil and cook for 2* minutes. Remove from heat and let cool. Store in a tightly sealed container in the refrigerator for up to 3 weeks.
*I boil for at least 10 minutes
Yield: About 2 1/2 cups.
