It is pretty ironic that I was feeling ambitious enough to make crystallized ginger from scratch to put in my Roasted Butternut Squash with Ginger and Cilantro but I was too lazy to go grocery shopping and just buy the crystallized ginger. Yeah, I don’t understand it either.
You know those days where you are driving home from work and think about turning off to go to the grocery store/gym/you name it and all you can think about is going home and putting on sweatpants? Exactly. Grocery shopping seemed as unappealing as possible at that point.
But, after getting those sweatpants on, ambition set in again and I suddenly had the drive to make my ginger. And butternut squash, green beans, and salmon to boot! Ok, Chris was the one who purchased and cooked the salmon. We each made a salmon glaze though and he cooked half of the fish in each glaze.
About that salmon glaze…if you do make crystallized ginger, I highly recommend saving the “ginger flavored sugar water” when you drain the ginger to make something else. The two salmon glazes we made were maple-soy-ginger and ginger-teriyaki-mustard. Mmmm. Pretty self explanatory, just play around with the ratios until you like the flavor.
Recipe from Sonic.Net.
- 1 1/3 cup sugar
- 1 cup water
- 1 cup peeled and chopped ginger
- Combine sugar and water in a sauce pan and bring to a boil.
- Add ginger pieces, then simmer for 30 minutes or until crystallized.
- Strain and dry. Save the “sugar water” when you drain the ginger! See note above on some awesome ginger glazes for salmon!
- Sprinkle with sugar.
Servings ~ 4 (1/4 cup servings, about 34 g)
The nutrition information is very ballpark on this one as it is difficult to calculate. This is based on typical calorie labels on crystallized ginger products.
Calories ~ 120, Fat ~ 0 g, Carbohydrates ~ 30 g, Protein ~ 0 g