Gluten-Free Cooking For One

Celiac And The Single Girl, Or: How To Make Food That Does Not Suck For One Person {Although I Suppose You Could Feed Other People, Too}

Crystallized Ginger (for my upset stomach)

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So my doctor is switching me off of one migraine medication and onto another. Great. Except that the one I’m currently quitting is giving me some horrible withdrawal symptoms, including vertigo and nausea… so I reeled into the kitchen to make some candied ginger to help me get through the rest of the week. Tomorrow night is the premiere of The Desolation of Smaug, which is almost 3 hours and apparently has some active camera work, so I know I’m going to need these!!

I love candied ginger and it’s hard to find it at health food stores where they can swear it is gluten-free, so it’s wonderful to discover that it’s not that difficult to make. Here we go!!

  • Ginger root (I got a big one at the neighborhood market last night)
  • 2.5 cups water
  • 2.5 cups sugar + more sugar to roll the ginger in after boiling
  • a pan and some paper or foil to cover it with so cleanup can be easy

I have a new section today: “Things I Learned From Alton Brown”!! Today I learned from Alton Brown that you can use a regular spoon to peel your fresh ginger root. Hold the spoon so the bowl is facing away from you and scrape the peel off! Incredibly easy.

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  1. Peel your ginger root, then slice into coins (small, thin slices) or matchsticks
  2. Put the ginger root and water into a pan. Make sure this covers the ginger root.
  3. Bring to a rolling boil, then reduce to a simmer and simmer for 10 minutes. Drain liquid, make sure is 2.5 cups of liquid, put back in.
  4. Add 2.5 cups of sugar. The sauce should be getting thick right about now; stay and stir until it starts boiling frantically – lots of froth on top, won’t stop looking like it’s going to boil over (I had this in a deep pan. If yours is in a shallower pan relative to your amount of liquid, it probably would boil over). Then take the pan off the heat and pick out the ginger, dumping it in a bowl of plain white sugar and tossing until the ginger is thoroughly coated, then laying the ginger bits (ginger bits!!) on the cookie sheet to cool.
  5. Finish. Then I took the extra sugar, spooned it up carefully, and put it carefully into the leftover “juice” in the pan and cooked it down a little more. Once I felt that was as thick as I wanted it, I let it cool, then poured it over into a clean jar and stored it.

Enjoy!! And good luck & good health. 😀
(**Update, two hours later: please excuse errors. I really do feel like I’m about to fall over, even when I’m sitting down. Ugh. The ginger has really helped my stomach though!! I managed to eat dinner, which was my first solid meal of today, then took a nap, which has also been impossible. Stupid prescriptions. Stupid migraines. Still, day 1 of withdrawal almost over! Hooray!)

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Author: Christine Na'imah

I am a pretty bubbly person. A dancer, a prancer, and sometimes a vixen. Romantic and striving for grace, but unfortunately the emphasis is on "antic"; occasionally lunatic, trying to be demure. Probably failing.

One thought on “Crystallized Ginger (for my upset stomach)

  1. Pingback: Uses for the Ginger Syrup | Gluten-Free Cooking For One

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