Make your own crystallized ginger
1. Crystallized (or candied) ginger comes in tiny, expensive jars in the supermarket, but large, reasonably priced packages are easy to find in Asian grocery stores and on the Internet. It is spicy and sweet and delicious minced and sprinkled on vanilla ice cream or added to shortbread.
2. Scones donít have to be ginger-y. Classic scones were often studded with currants, but you can add dried cranberries or other dried fruit, topped with glaze and sliced almonds, flavored with lemon rind or almond extract, etc.
3. See Alison Wiedigerís personal recipe for making crystallized ginger, below.
Alisonís Candied Ginger
1 lb. fresh baby ginger
5 cups water
about 1 lb sugar
Slice ginger into 1/8" slices using a mandoline or sharp knife. Boil in water until tender, 30 minutes or so. Drain ginger, saving 1/4 cup of the water. Weigh ginger and measure out the same weight in sugar. Add ginger and sugar to a heavy saucepan and bring to boil over medium-high heat, adding a little of the reserved water if necessary, and stir constantly until sugar melts and becomes a syrup. Continue to stir frequently, reduce heat to medium, and boil until sugar syrup looks dry and starts to recrystallize. The timing for this is variable depending upon the moisture content of the ginger, but the temperature of the syrup will be about 250 degrees when it is ready. Spoon onto a cooling rack over a cookie sheet (with parchment paper on the sheet below to catch delicious syrup which will harden into ginger candy) and spread the slices out into individual pieces. Store for two weeks in airtight container or freeze for longer storage.
ALISONíS CANDIED GINGER
ALISONíS DOUBLE GINGER SCONES