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Fresh Ginger ratio to Crystallized Ginger

14 years ago

I'm making an "approved" Peach Chutney and can't find crystallized ginger in the stores, don't have time to make my own. Can you all tell me what the difference would be in a cooked chutney and to what ratio fresh to crystallized would be? More fresh or less? Thanks.

Nancy

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Comments (3)

ksrogers
14 years ago
About the same, or slightly more of fresh. The crystalized ones, when fresh, are flexable and soft. Older ones get hard and crispy. I would eityher grate or finely chop fresh, but make sure you peel it first. For my ginger needs, I buy a hand or two and peel, then slice thin, and place in sugar sweetened white wine, dry sherry, or rice wine. This method helps keep it for years in the fridge without spoiling. Once in a while a recipe calls for sherry and so I use some of the ginger liquid and replace it with fresh wine or sherry.
nancyofnc
Original Author
14 years ago
I have found that just tucking a hand of ginger in the freezer, wrapped in plastic then foil, lets me get it out and grate it, without thawing, for lots of fresh recipes. I like the idea of the sugar sweetened rice wine you use - though I think I would "marinate it" in the fridge for a while then store long term in the freezer - since I always have more fridge space than freezer space. Never liked sherry so that flavor idea is out. White wine and rice wine vinegar I can do a lot with though.

Thanks Ken.
Nancy
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I made it yesterday and it was a little tough -- should have cooked it longer, I think. Still I used it in my cranberry conserve. Recipe below: Cranberry Conserve 2 (10 oz.) strawberries frozen w/syrup, thawed 1/2 C. sugar 1/4 C. water 1 (12 oz.) pkg. fresh cranberries 2 oz. crystallized ginger cut in slivers Peel of one orange cut into slivers 2 cinnamon sticks Drain liquid from strawberries into 3 qt. saucepan, reserving berries. Add sugar and water - bring to boil, stirring to dissolve sugar. Add cranberries, ginger, orange and cinnamon. Return to boil; reduce heat and simmer 10 minutes. Stir in reserved strawberries. Remove from heat, cool. Spoon into jars, cover and refrig. up to one month. Yield: 1 quart I had several jars of canned spiced apples that I added to mine just to use them up.
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ksrogers
14 years ago
Once sherry has a bit of sugar added and the flavor of the ginger juice, the sherry taste is totally lost. I use it because its a little higher in alcohol and helps prevent any issues of spoilage. Mine is in the fridge in a pint canning jar with metal lid and plastic cap.

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