Candied Ginger
Can't find candied ginger? Make your own!
Servings 10 servings
Ingredients
- 1 pound fresh ginger
- Water
- Pinch of salt
- 2 cups sugar, plus extra for coating
Instructions
- Peel the ginger and slice into rounds about 1/8 inch thick.
- Place ginger slices in a medium pot and add enough water to cover the ginger. Bring to a boil, then simmer for 15 minutes.
- Drain ginger in a colander over a bowl and reserve 1/2 cup of the ginger water.* Add the slices back to the pot, cover with fresh water, and simmer again for 15 minutes.
- Drain the slices again and return them to the pot. Add the reserved ginger water, 2 cups sugar, and a pinch of salt. Bring to a boil then reduce heat to medium and simmer until a thermometer reads 225°, or ginger starts to curl and become translucent, about 30 to 40 minutes.
- Drain the ginger through a colander into a bowl to collect the syrup.**
- Place the ginger slices on a baking rack over a cookie sheet, separating the pieces as much as possible. Let cool for a couple of hours, then toss in sugar and lay out again to dry overnight.
- Store in an airtight container; it should be good for several months.
Notes
* I save the remaining ginger water in a jar to add to tea or other drinks.
**The resulting simple syrup can be saved and used in other recipes, or to store the just-candied ginger for future use. Pack some or all of the ginger in the syrup in a jar and stick it in the fridge; it will keep up to a year. I usually split my just-candied ginger, drying and sugar-dusting some for more immediate use, and packing the rest in syrup for later use.