Candied Ginger (Recipe)

A recipe from a friend on Facebook. Thanks, Nick!

1 Pound Fresh Ginger Root
2 Cups (About 1 Pound) Granulated Sugar
Set aside a baking sheet/pan, or a cooling rack covered with parchment paper.

1. Peel ginger root, and slice very thinly.
2. Add 5 cups of water to a medium saucepan, add sliced ginger and bring to a boil over medium heat. Boil for 35-45 minutes, or until tender. Drain, saving about 1/4 cup of the cooking liquid.
3. Add Sugar, leftover cooking liquid and ginger to a heavy sauce pan. Bring to a boil over medium to medium high heat, stirring constantly so the sugar doesn't burn. Continue stirring and cooking until the sugar looks dry and is re-crystalizing, about 25-35 minutes. Remove pan from heat, and spread the candied ginger out on a baking sheet to separate individual pieces. Let cool.

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Candied ginger is great on its own, used to bake with, sprinkled on ice cream or yogurt, added to coffee or tea, in marinades and anything else you can think of. It also makes a great gift! You can store it in an airtight container for up to two weeks.
Any leftover sugar is now flavored with ginger and can be saved for using in other recipes!

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