Ginger Confit & Candied Ginger

Candied Ginger

There's some things that really "get my goat". Not least is the ridiculous notion that we can't say 'Christmas' anymore for fear of causing offence. We should call it 'The Festive Season' or something equally as banal. Well sorry folks, until the PC brigade rename Diwali, Eid, Hanukkah and all the other religious festivals, this blog will be calling Christmas just that!

"Phew, help me down of this soap-box someone; I don't know how my wheelchair got up here...!"

This year, I thought I'd try a put together some presents that I'd made myself. Most of my family can afford to buy the things they want. It's time to make their own things that they lack, so I hope they'll appreciate the effort that'll go into my hand-made goods.

With this in mind, I thought I'd better do a few trial runs of things that I've not made before and one that caught my eye was this ginger confit. Further research also produced this version as well.

Both writers complain bitterly about peeling and chopping the ginger. I have to say that I can see why when one of them peels it using a spoon! Now I've heard of this before, but peeling ginger with a spoon seems to be a bit like hard work to me: it's far easier using a good peeler. My ceramic potato peeler whips through it in no time. The chopping? Well that's dependent on your knife skills. Slice, stack, slice again and, lo and behold, a pile of matchstick pieces of ginger. I also cut some into coin sized pieces.

Ginger to confit

Ginger Confit
My recipe takes elements from both of those above.
500g fresh ginger
800g sugar
500ml water

Prepare the ginger and put it in water to soak overnight. The next day bring it to the boil in plain water and simmer it for 3 - 4 minutes. Drain it and repeat this with fresh water. Do this a total of 3 times.

Boil the sugar and water to make a syrup and tip it over the drained ginger pieces. Leave overnight.

Drain the syrup, boil it again for a couple of minutes and tip it back over the ginger. Do this again the next day, and again on the day after.

On the following day, drain the ginger matchsticks and put them into sterilised jars (I put clean jars in a low oven to sterilise them - the lids, I pour boiling water over). Boil the syrup in a pan until it reaches 105°C and pour onto the ginger. Put the lids on while it is very hot.

For the coins? Well I put these onto a cake cooling rack set over a tray (to catch any drips) and put them into the fridge for a couple of days to dry off a bit. I've then dusted them with caster sugar. They could probably have stood another couple of days drying.

My preference is for the 'coins' as they're more tender than the matchsticks as they've been cut 'across the grain'.


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There are two comments

Keith

Oh, goody! I hope you’ve made a nice Chri . . . er, Winterfest pressie for me!

I’m Pagan, I’m not a follower of the Nazarene carpenter, so I don’t do Christmas. Whoops! I said the banned word so I suppose I’ll be tied to the gun-carriage wheel, sixteen lashes and the salt rubbed in!

I celebrate Samhain (31th Oct) and the Winter Solstice (21th Dec) with a big bottle of Hemlock wine and a snail-shell pie with lashings of bats-blood on it. I suppose you with be eating boring turkey on Christmas day (Ooops, said it again!) followed by Plum pudding covered in brandy sauce. (Yeuk!)

Keith, (URL) - 28-10-’12 01:46
Phil

“Bottle of Hemlock wine” – red or white? I never really know which to serve with snail-shell pie. I find the red somewhat acidic when mixed with the bat’s blood.

Phil, - 28-10-’12 22:18

I'm somewhat incapacitated at present so replies may take some time. Please post urgent enquiries at the www.sausagemaking.org forum.

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