ginger syrup

Scott <[email hidden]> wrote in news:heimdall-
[email hidden]:

Quoted message said:

Any ideas for what to do with it?

The mind Boogles....A ingredient in a meat glaze...Add a
nice flavour to chicken, pork or salmon. A ingredient in a
dipping sauce. Perhaps just adding some purreed apricots,
garlic and a pinch of chipolte peppers would create such a
glaze/sauce.

--
Once during Prohibition I was forced to live for days on
nothing but food and water.
--------
FIELDS, W. C.

Scott said:

Not long ago, I had a quantity of ginger syrup left over
from making crystallized ginger. It was the consistency of
maple syrup, and very gingery. I kept it around for a
couple of weeks, but never found a use for it. The only
thing I could think of is to pour it over a pound cake or
ice cream; but, I almost never eat cakes (if I make them,
it's to bring elsewhere), and only have the occasional ice
cream (maybe a small cup of mint chocolate chip every
month or so). So, the batch was dumped.

I have another batch of ginger in the crock pot; I'd hate
to simply dump a pint or so of the syrup. Any ideas for
what to do with it?

I could dehydrate it and make ginger sugar, but that just
pushes the question back--what to do with *that*.

Add it to selzer water (or very light flavorless beer) to
make ginger ale. Or mix it with lots of crushed ice and your
favorite white liquor.

It's probably useful for improvised Chinese cooking. It
ought to be great in something like Orange Beef.

Bob

What do you do with the crystalized ginger?

I love ginger - syrup would be nice to put in tea or to add
with lemonade, isn't ginger also a stomache settler?

take care Liz

Hey! Look what Scott <[email hidden]> wrote :

Quoted message said:

Not long ago, I had a quantity of ginger syrup left over
from making crystallized ginger. It was the consistency of
maple syrup, and very gingery. I kept it around for a
couple of weeks, but never found a use for it. The only
thing I could think of is to pour it over a pound cake or
ice cream; but, I almost never eat cakes (if I make them,
it's to bring elsewhere), and only have the occasional ice
cream (maybe a small cup of mint chocolate chip every month
or so). So, the batch was dumped.

I have another batch of ginger in the crock pot; I'd hate
to simply dump a pint or so of the syrup. Any ideas for
what to do with it?

I could dehydrate it and make ginger sugar, but that just
pushes the question back--what to do with *that*.

"Scott" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

Not long ago, I had a quantity of ginger syrup left over
from making crystallized ginger. It was the consistency of
maple syrup, and very gingery. I kept it around for a
couple of weeks, but never found a use for it. The only
thing I could think of is to pour it over a pound cake or
ice cream; but, I almost never eat cakes (if I make them,
it's to bring elsewhere), and only have the occasional ice
cream (maybe a small cup of mint chocolate chip every
month or so). So, the batch was dumped.

I have another batch of ginger in the crock pot; I'd hate
to simply dump a pint or so of the syrup. Any ideas for
what to do with it?

Shaved Ice Hawaiian Ice Make Italian ices mix with lemonade
Sorbet Iced tea syrup for sweetening

Dimitri

On Wed, 19 May 2004 13:29:03 GMT, Scott <[email hidden]>

Quoted message said:

I have another batch of ginger in the crock pot; I'd hate
to simply dump a pint or so of the syrup. Any ideas for
what to do with it?

I would *love* to have ginger syrup on Freedom Toast. Or
pancakes or waffles, if I made pancakes or waffles. I'd pour
it on plain ol' toast, too.

Scott <[email hidden]> wrote in message news:<[email hidden]>...

Quoted message said:

Not long ago, I had a quantity of ginger syrup left over
from making crystallized ginger. It was the consistency of
maple syrup, and very gingery. I kept it around for a
couple of weeks, but never found a use for it. The only
thing I could think of is to pour it over a pound cake or
ice cream; but, I almost never eat cakes (if I make them,
it's to bring elsewhere), and only have the occasional ice
cream (maybe a small cup of mint chocolate chip every
month or so). So, the batch was dumped.

I have another batch of ginger in the crock pot; I'd hate
to simply dump a pint or so of the syrup. Any ideas for
what to do with it?

I could dehydrate it and make ginger sugar, but that just
pushes the question back--what to do with *that*.

Do a google search on RE: Ginger syrup and you'll see ideas
that people gave for this question eight years ago.

The one that sprung to my mind instantly was to combine with
soda or sparkling water to get your own ginger ale/beer.

You could add it to redstripe beer for your own version
of a shandy.

Use to flavor coffee or tea.

Use it as a sweetener for biscotti or cookies or something
like that. Or muffins. Anything like that, then take it to
work or church or the VA hospital or your star wars
encounter group or stalker recovery meetings or whatever you
do that involves other people.

Greg Zywicki

pickle some dried fruit in it?

ant

"Scott" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

Not long ago, I had a quantity of ginger syrup left over
from making crystallized ginger.

by teh way, can you put up your procedure for making this?
My mother is very allergic to nitrates and sulphites, so she
can't eat most dried fruit and crystalized fruit, and she
really misses crystalized ginger. I might be able to make
her some...

I imagine this'd be great for makign ice cream, use the
ginger bits AND the syrup!

ant

Scott said:

Not long ago, I had a quantity of ginger syrup left over
from making crystallized ginger. It was the consistency of
maple syrup, and very gingery. I kept it around for a
couple of weeks, but never found a use for it. The only
thing I could think of is to pour it over a pound cake or
ice cream; but, I almost never eat cakes (if I make them,
it's to bring elsewhere), and only have the occasional ice
cream (maybe a small cup of mint chocolate chip every
month or so). So, the batch was dumped.

I have another batch of ginger in the crock pot; I'd hate
to simply dump a pint or so of the syrup. Any ideas for
what to do with it?

Use it on pancakes or waffles in place of maple syrup.

gloria p who has had her own jar (unused) of ginger syrup in
the fridge for months

"Scott" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

I could dehydrate it and make ginger sugar, but that just
pushes the question back--what to do with *that*.

Yum!! You could send it to me! ;o)

hahabogus said:

Scott <[email hidden]> wrote in news:heimdall-
[email hidden]:

Quoted message said:

Any ideas for what to do with it?

The mind Boogles....A ingredient in a meat glaze...Add a
nice flavour to chicken, pork or salmon. A ingredient in a
dipping sauce. Perhaps just adding some purreed apricots,
garlic and a pinch of chipolte peppers would create such a
glaze/sauce.

Yeah, my mind boogled mostly that direction, too. At first
glance, I'd eschew the apricots and consider nuoc mam for
the saltiness and -- uh -- depth it offers.

You could also add some to a decent, smooth vodka for an
experimental ginger liquer. That might work.

modom

"MisNomer" <[email hidden]> wrote in message
"]news:[email hidden]...
: What do you do with the crystalized ginger?
:
: I love ginger - syrup would be nice to put in tea or to
: add
with lemonade,
: isn't ginger also a stomache settler?
:
: take care Liz

===============

Eat it like/as CANDY! It rocks! Seems to me I used some once
in an Oriental Beef or Chicken dish too. But my preference
is straight out of the jar that I keep it in.

--
Cyndi <Remove a "b" to reply

MisNomer said:

What do you do with the crystalized ginger?

I love ginger - syrup would be nice to put in tea or to
add with lemonade, isn't ginger also a stomache settler?

Liz - my mum chops up ginger to put in her oatmeal or in
smoothies. Same could go for the leftover sugar or syrup.
Tea is good, but don't put it in espresso, it tastes nasty
IMO. I've still got some left over candied ginger from last
year, but it's fun to make. Edrena

I had to try this.... so I bought some preserved ginger is
that the same as crystalized? Do you make your own?

It is very good!

take care Liz

Hey! Look what "Rick & Cyndi"
<[email hidden]> wrote :

Quoted message said:

Eat it like/as CANDY! It rocks! Seems to me I used some
once in an Oriental Beef or Chicken dish too. But my
preference is straight out of the jar that I keep it in.

"Scott" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

Not long ago, I had a quantity of ginger syrup left over
from making crystallized ginger. It was the consistency of
maple syrup, and very gingery. I kept it around for a
couple of weeks, but never found a use for it. The only
thing I could think of is to pour it over a pound cake or
ice cream; but, I almost never eat cakes (if I make them,
it's to bring elsewhere), and only have the occasional ice
cream (maybe a small cup of mint chocolate chip every
month or so). So, the batch was dumped.

I have another batch of ginger in the crock pot; I'd hate
to simply dump a pint or so of the syrup. Any ideas for
what to do with it?

I could dehydrate it and make ginger sugar, but that just
pushes the question back--what to do with *that*.

--
to respond, change "spamless.invalid" with "optonline.net"
please mail OT responses only

Iced Tea

Scott said:

Not long ago, I had a quantity of ginger syrup left over
from making crystallized ginger. It was the consistency of
maple syrup, and very gingery. I kept it around for a
couple of weeks, but never found a use for it. The only
thing I could think of is to pour it over a pound cake or
ice cream; but, I almost never eat cakes (if I make them,
it's to bring elsewhere), and only have the occasional ice
cream (maybe a small cup of mint chocolate chip every
month or so). So, the batch was dumped.

I have another batch of ginger in the crock pot; I'd hate
to simply dump a pint or so of the syrup. Any ideas for
what to do with it?

I could dehydrate it and make ginger sugar, but that just
pushes the question back--what to do with *that*.

Just add it to cold water, or sparkling water or in tea.

Scott said:

Not long ago, I had a quantity of ginger syrup left over
from making crystallized ginger. It was the consistency of
maple syrup, and very gingery. I kept it around for a
couple of weeks, but never found a use for it. The only
thing I could think of is to pour it over a pound cake or
ice cream; but, I almost never eat cakes (if I make them,
it's to bring elsewhere), and only have the occasional ice
cream (maybe a small cup of mint chocolate chip every
month or so). So, the batch was dumped.

I have another batch of ginger in the crock pot; I'd hate
to simply dump a pint or so of the syrup. Any ideas for
what to do with it?

I could dehydrate it and make ginger sugar, but that just
pushes the question back--what to do with *that*.

--
to respond, change "spamless.invalid" with "optonline.net"
please mail OT responses only

i've boiled it until it hit the hard-crack stage, then
poured it into a pan and let it cool. Ginger candy. You
could also use molds, but I just break it up and enjoy.

It's also good on cereal or pancakes instead of sugar or
maple syrup.

Added to seltzer or cola, a refreshing change of pace.

pour over fresh fruit.

where else do you use syrup? Or you could dehydrate it, and
use the ginger sugar in tea, coffee, over cereal, fruit,
etc.etc.etc.

maxine in ri

On Thu, 20 May 2004 09:47:39 +1000, "ant" <[email hidden]>

Quoted message said:

pickle some dried fruit in it?

That sounds worth trying. It could also make cut-up fresh
fruit into an interesting desert.

"ant" <[email hidden]> wrote in message
"]news:[email hidden]...
:
: "Scott" <[email hidden]> wrote in message
:
news:heimdall-8F8D69.09291719052004@news4-
ge1.srv.hcvlny.cv.net...
: > Not long ago, I had a quantity of ginger syrup left
: > over from
making
: > crystallized ginger.
:
: by teh way, can you put up your procedure for making
: this? My
mother is very
: allergic to nitrates and sulphites, so she can't eat
: most dried
fruit and
: crystalized fruit, and she really misses crystalized
: ginger. I
might be able
: to make her some...
:
: I imagine this'd be great for makign ice cream, use
: the ginger
bits AND the
: syrup!
:
: ant
============

Here ya go:

Candied Ginger

1/2 lb Fresh ginger Water 1 1/2 c Sugar 1 1/2 c Water 2 tb
Light corn syrup

Crystallizing ginger is a lengthy process, but having these
choice sweets on hand is reward enough. Peel 1/2 pound
fresh ginger and slice 1/4 inch thick. Bring to a boil in
water to cover. Simmer, covered for 2+1/2 hours. Drain,
simmer in fresh water for another hour, or until tender.
Drain. Bring to a boil 1+1/2 cups sugar, 1+1/2 cups water,
and 2 tablespoons light corn syrup; cook for 2 minutes. Add
the ginger. Remove from the heat and let stand until cool,
or overnight. Again bring the syrup to a boil. Simmer,
stirring occasionally, for 1 to 3 hours, or until the
ginger is translucent. If the syrup thickens too quickly,
thin with a little hot water. Remove the pan from the heat
and set the ginger pieces on a wire rack to dry for a few
hours. Roll them in granulated sugar and store in a glass
jar. Young tender ginger works best.

TO MAKE IN A PRESSURE COOKER: Using 15 # PSI

Place ginger on a rack and fill cooker with water until the
ginger is submerged. Cover and cook on high until your
rocker jiggles. Reduce heat yet maintain a gentle rock -
cook for 13 minutes.

Use a semi-quick release (flip rocker to where the steam
releases).

Once cooled - empty and refill with fresh water.

Repeat above EXCEPT once you lower temperature - maintain a
gentle rock for 10 minutes.

Do the semi-quick release again.

Drain and cool the ginger.

Prepare the simple syrup (sugar, water & corn syrup) in the
cooker without the lid.

Add the ginger, bring to a boil and maintain a simmer
(WITHOUT THE LID) for approximately 1 1/2 hours or until the
ginger is translucent. Be sure to stir occasionally.

Remove ginger and cool on wire racks for a few hours. Roll
in granulated sugar and store in a glass jar.