If you're looking to incorporate more ginger into your culinary repertoire, give the crystallized version a whirl.
Ginger has received its share of accolades for its tummy-calming properties, but the pungent root also is known to quiet a cough and soothe a scratchy throat — powerful feats this time of year.
If you're looking to incorporate more ginger into your culinary repertoire, give the crystallized version a whirl. Crystallized ginger, also known as candied ginger, is fresh ginger that has been peeled, boiled in sugar and water, dried and coated in granulated sugar. It offers the same health benefits as the fresh stuff.
Crystallized ginger is generally sold in the baking aisle and is good for up to three months when stored in an airtight jar.
Here are some ways to use it this winter:
Chop and add to banana or pumpkin bread batter.
Sprinkle over the ice cream or whipped cream that tops a warm apple pie.
Add to a turkey brine.
Toss into homemade or store-bought granola.
Dip pieces in melted chocolate for quick, bite-size desserts.
Mix into stir-fry vegetables and meat.
Drop into a mug of hot tea with a spoonful of honey.
Throw into a food processor with orange zest and add to homemade cranberry sauce.
Sprinkle on hot oatmeal in the morning.
Stir into brownie mix.