Monday, December 20, 2010

10 Ways to Use Crystallized Ginger

You’ve probably passed by this item thousands of times in your supermarket’s produce department or baking aisle. Crystallized Ginger – dried slices of natural ginger root, cured and coated in sugar. Here are 10 great ideas for putting this sweet, spicy and comforting ingredient to work in your kitchen:

1. Chop and add to batter for cookies, such as ginger snaps, or quick breads like gingerbread, orange bread or banana bread.

2. Melt butter with diced Crystallized Ginger, fresh lemon juice and sliced green onions in a saucepan. Spoon over hot rice and serve with chicken or fish.

3. Sprinkle finely chopped pieces as a finishing touch on apple pie a la mode or a whipped cream-topped brownie.

4. Combine diced Crystallized Ginger with nuts, brown sugar and spices for a baked apple or pear filling.

5. Add chunks to a stir-fry for a sweet and spicy bite.

6. Dip Crystallized Ginger pieces in melted chocolate. Let cool and serve as a special after dinner treat.

7. Add to water and sugar mixture to make ginger-infused simple syrup. Strain before adding to drinks, such as iced tea.

8. Sprinkle diced Crystallized Ginger into fruit salad for a spicy, zesty flavor lift.

9. Add to a homemade cranberry sauce with orange zest.

10. Or, just snack on this sweet treat right out of the package. Crystallized Ginger is especially helpful for calming the stomach while traveling.

Here are three simple sauce recipes for Frieda’s Crystallized Ginger:

Crystallized Ginger Sauce Variations
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Oriental Rice with Ginger Sauce

2 tbsp. butter or margarine

4 green onions

2 tbsp. Crystallized Ginger, chopped

3 cups steamed white rice

Melt butter or margarine in a skillet; add chopped green onions, including tops. On medium heat, cook 2 minutes and add crystallized ginger. Cook for another 1-2 minutes, stirring often. Add to rice and toss lightly.
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Sherry-Ginger Carrots

2 tbsp. butter or margarine

2 cups carrots, sliced

2 tbsp. Crystallized Ginger, chopped

1 tbsp. sherry

Melt butter or margarine in a heavy skillet or saucepan. Add carrots and crystallized ginger. Cover and cook over low heat for 5-7 minutes making sure not to overcook. Add sherry, stir, and serve.

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Exotic Sundae with Ginger Sauce

1/2 cup light corn syrup

1/3 cup Crystallized Ginger, chopped

1/2 cup cream

1/4 cup butter or margarine

1/2 tsp. vanilla

Ice cream or pound cake

Mix corn syrup, crystallized ginger, and 1/4 cup of the cream in a saucepan; simmer for 5 minutes. Gradually add remaining 1/4 cup of cream. Heat through but do not boil. Remove from heat and stir in butter or margarine and vanilla. Serve warm or cold over ice cream or pound cake.

Source: Frieda’s Inc.

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