Ginger: Preserve It, Make It Sweet

Question: Will you please tell me the difference between candied, crystallized and preserved ginger? Can they be used interchangeably?

Answer: In his book “Ginger East to West” (Aris Books, 1984), author Bruce Cost gives the following definitions of the different types of sweetened ginger and states they are often used interchangeably:

“Ginger in Syrup. The stems are the immature knobs of young ginger. These have been packaged in glazed pottery of varying quality down through the ages in China; antique ‘ginger jars’ are often collectors’ items.”

He goes on to say, “The knobs are delicious simply chopped a bit and poured with their syrup over vanilla ice cream.

“Crystallized Ginger. These are the familiar ginger slices that have been cooked in sugar syrup and coated with granulated sugar.

“Candied Ginger. Technically all sweetened gingers are candied, but in the West this refers to sweetened bits (glace) without a sugar crust.

“Preserved Ginger (Chinese). All ginger cooked in a sugar mixture is preserved, but when the Chinese label it ‘preserved ginger,’ it is not only sweetened but spiced with a good dose of salt and licorice rhizome, a common Chinese method of preserving plums and other fruit. Ginger preserved in this manner includes a variety of ginger confections oddly labeled in English, such as ‘Lemon Juice Ginger.’

“Sweetened Stem Ginger. Simply stem ginger or young ginger knobs processed in syrup and sold in plastic packages without the liquid.”

Cost also provides the following recipe for making your own crystallized ginger. He adds: “The combination of granulated sugar and the golden lumps of Chinese yellow rock sugar results in an unusually full-flavored, soft-textured candy with a golden hue. Using all granulated sugar, however, is perfectly acceptable.”

CRYSTALLIZED GINGER

1 1/2 pounds very fresh ginger root

1 1/3 cups granulated sugar

1/4 pound Chinese yellow rock sugar

Dash salt

Cover ginger with cold water and soak overnight. Drain, cover again with fresh water and bring to boil. Reduce heat and simmer 10 minutes. Drain and allow to cool.

Peel ginger and cut into 1/8-inch slices or sticks width of thin, lacquered chopsticks. Cover pieces with water and simmer 10 minutes. Drain and repeat process, then drain again.

Place granulated and rock sugars with salt in saucepan with 2 1/2 cups water. Bring to boil, reduce heat and simmer until sugar is dissolved. Add ginger pieces, bring to boil again, reduce heat and simmer 5 minutes. Turn heat off and allow to stand at least 1 hour.

Return to heat and simmer, stirring occasionally, at least 30 minutes, or until most of liquid is absorbed. Begin stirring constantly at this point.

When ginger is nearly dry, remove pan from heat and continue stirring another 5 minutes. Pluck out pieces with chopsticks or small tongs and allow to cool and harden on wax paper. Makes 1 1/2 pounds.

Note: Avoid using overly mature, fibrous ginger. Some ginger pieces may end up slightly damp or sticky, which is why crystallized ginger is typically coated with sugar. If desired, lightly toss such pieces in granulated sugar after slightly cooled. Crystallized ginger will keep indefinitely in sealed container.