Preserved Stem Ginger in Sugar-Free Syrup
User Reviews
5
-
Prep Time
15 mins
-
Cook Time
2 hrs
-
Total Time
2 hrs 15 mins
-
Servings
16
-
Calories
20 kcal
Preserved Stem Ginger in Sugar-Free Syrup
Description
Preserved Stem Ginger in Sugar-Free Syrup starts with fresh ginger root cut into pieces and cooked gently in water with a chosen sugar substitute to create a preservative syrup. By simmering the ginger until tender, it softens while retaining its characteristic fibrous texture. The simmering process requires monitoring the liquid level to keep the ginger submerged, with an option for pressure cooking to speed up the softening time. This preservation technique results in sweetened ginger pieces that can be stored in the refrigerator immersed in the syrup.
The syrup uses sugar substitutes such as allulose or xylitol, which provide sweetness without sugar, while erythritol may cause crystallization and is less preferred. The preserved ginger is useful for adding ginger flavor in baking, cooking, or garnishes without added sugar. Storage in an airtight jar in the fridge keeps the ginger ready for use. Freezing ginger before preservation shortens cooking time substantially.
Cooking times range from 2 to 3 hours on the stove for fresh ginger, or 60 minutes in a pressure cooker, with shorter times if the ginger was previously frozen. Simmering and soaking in the syrup allow the ginger to absorb sweetness and mellow in flavor, suitable for those needing sugar-free options.
Ingredients
- 10.5 .5 ounces ginger root peeled and cut into one inch pieces, fresh
- 4 cups water Plus more boiling water as needed
- 1 cup sugar substitute See notes for options
Instructions
Preserved ginger in saucepan
- Add sliced ginger, sweetener and water to a pan and bring it to a boil, stirring until the sweetener is completely dissolved. Bring down the heat to very low, cover the pan, and let it simmer.
- Check the the pan for the water level at about every 30 minutes. If the water is not covering the ginger pieces anymore, add more boiling water.
- Simmer until the stem ginger gets softened. You can check for doneness by piercing one with a fork. It should take 2 to 3 fours, less time for ginger that has been frozen.
Preserved ginger in pressure cooker
- Boil the water. Add the hot water, sweetener and the ginger to the pressure cooker or instant pot. If needed, add more water to reach at least the "minimum" level mark inside the pan. Stir well to dissolve the sweetener.
- Cook fresh ginger for 60 minutes on high pressure, previously frozen ginger for 40 minutes. Let pressure release naturally.
Notes
- Freezing ginger before cooking reduces the time needed to soften it significantly.
- For the syrup, allulose or xylitol are preferred sweeteners to avoid crystallization; erythritol may crystallize.
- Store the preserved ginger completely submerged in syrup inside an airtight jar in the refrigerator.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16Serving
Amount Per Serving
Calories 20 kcal
% Daily Value*
| Serving | 25grams | |
| Calories | 20kcal | 1% |
| Carbohydrates | 4.5g | 2% |
| Protein | 0.5g | 1% |
| Fat | 0.2g | 0% |
| Sodium | 76mg | 3% |
| Fiber | 0.5g | 2% |
| Sugar | 0.4g | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
