Candied Ginger

Recently I visited a local grocery store in town called Cermak. I’ll state that I pretty much love this place, especially their produce section. You can pretty much get anything you want at this place as it is also an ethnic market. On this recent trip I ended up buying, among other things, a huge chunk of ginger. At that time I had no idea what I was going to make with it.  At first I thought I was going to make a ginger paste and use if for a bunch of Indian cooking I’ve been doing lately, but that’s when I decided to change gears and try to make a candied ginger. Good idea? Yes.

Candied Ginger Recipe
Candied Ginger Recipe

This stuff is not only way too easy to make, but it lends for a spicy, and sweet snack. I’ve minced it up and put it in sauces, marinades, and even smoothies. Let’s get started.

Ingredients:

  • About 3 cups of thinly sliced ginger, peeled
  • Water to cover
  • 1 generous pinch of salt
  • Reserved ginger water
  • 1 1/2 cups of granulated sugar
  • Wire rack

You get a couple of win wins on this recipe. Once you get to reserve the ginger water, which can be used in drinks, or smoothies, and you get the ginger simple syrup. What’s not to love about that!

Start by peeling your ginger. This is probably the only time intensive part. You can use the back of a spoon to accomplish this, or a pairing knife. I’ll let you decide. Once you have the ginger peeled, take a sharp knife, and slice the ginger into very thin slices. Try to be consistent on this process. I went with about a 1/4 inch.

Take the sliced ginger and place them into a pot, covering them with water. Add in a pinch of salt for good luck.

Bring this to a simmer, and cook to tenderize the ginger for about 30 minutes. After 30 minutes, or so, take out about 1/2 cup of the water and set it to the side. Strain the water (feel free to reserve it for later drinking or mixing into drinks), and return the sliced ginger back to the pot.

Add in 1 cup of the sugar and reserved 1/2 cup of water. Bring the pot to a medium-low heat and cook for about 45 minutes. This is where things will get interesting, allowing the sugar to dissolve and meld into the ginger. It’s fun to say the least.

Candied Ginger Ingredients
Candied Ginger Ingredients

Strain the ginger once again, and reserve that syrup for later use as well. It’s golden and delicious and is perfect to use in your summertime cocktails. Here is the next time intensive (not really) process. Lay out a baking sheet, placing a wire wrack over it. Take each slice of ginger and lay it on the rack to cool. This takes about 1 hour or so.

Take the remaining 1/2 cup of sugar and place it into a mixing bowl. Take the slices of slightly cooled ginger and add them to the bowl, shaking, and coating the ginger along the way. You want full coverage here. Return the sugar coated ginger back onto the rack, and let them air dry overnight, or at least 4 hours.

Now you are ready to store. I store mine in a large mason jar that can be sealed, and placed into my spice cabinet. Feel free to eat them freely, or use them in sauces, baked goods, etc. They last for a few months, and that is always great when you are looking for that sweet heat from ginger. Hope you enjoy!

Candied Ginger
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Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • About 3 cups of thinly sliced ginger, peeled
  • Water to cover
  • 1 generous pinch of salt
  • Reserved ginger water
  • 1½ cups of granulated sugar
  • Wire rack
Instructions
  1. You get a couple of win wins on this recipe. Once you get to reserve the ginger water, which can be used in drinks, or smoothies, and you get the ginger simple syrup. What’s not to love about that!
  2. Start by peeling your ginger. This is probably the only time intensive part. You can use the back of a spoon to accomplish this, or a pairing knife. I’ll let you decide. Once you have the ginger peeled, take a sharp knife, and slice the ginger into very thin slices. Try to be consistent on this process. I went with about a ¼ inch.
  3. Take the sliced ginger and place them into a pot, covering them with water. Add in a pinch of salt for good luck.
  4. Bring this to a simmer, and cook to tenderize the ginger for about 30 minutes. After 30 minutes, or so, take out about ½ cup of the water and set it to the side. Strain the water (feel free to reserve it for later drinking or mixing into drinks), and return the sliced ginger back to the pot.
  5. Add in 1 cup of the sugar and reserved ½ cup of water. Bring the pot to a medium-low heat and cook for about 45 minutes. This is where things will get interesting, allowing the sugar to dissolve and meld into the ginger. It’s fun to say the least.
  6. Strain the ginger once again, and reserve that syrup for later use as well. It’s golden and delicious and is perfect to use in your summertime cocktails. Here is the next time intensive (not really) process. Lay out a baking sheet, placing a wire wrack over it. Take each slice of ginger and lay it on the rack to cool. This takes about 1 hour or so.
  7. Take the remaining ½ cup of sugar and place it into a mixing bowl. Take the slices of slightly cooled ginger and add them to the bowl, shaking, and coating the ginger along the way. You want full coverage here. Return the sugar coated ginger back onto the rack, and let them air dry overnight, or at least 4 hours. Shake off any excess sugar before storing.
  8. Now you are ready to store. I store mine in a large mason jar that can be sealed, and placed into my spice cabinet. Feel free to eat them freely, or use them in sauces, baked goods, etc.

 

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Dax Phillips

Thank you for visiting my website. Truly, I do appreciate it. My free time and stress reliever is cooking for my family, friends, and everyone in between. The recipes you find on this site are those that I have either created, been part of, or those that I simply enjoy and have made my own in some shape, form, or other. My focus has always been on comfort food, because at the end of a long work day, you want something comforting. I currently am the father of three children, and married to a wonderful wife of thirteen years. There is nothing fancy with these recipes, just simple, and I will admit, not so simple ingredients, and a simple kitchen corner I can call my own. I learned early on that cooking and bringing family together was very important. After all, this notion of being together at dinner time was instilled early on by my parents. There are many memories of being in the kitchen with my parents, watching them cook, or preparing meals, or those home cooked smells while waiting for dinner. My parents who worked full-time, always had home cooked meals during the week, with the exception of Friday nights where we would enjoy a Wisconsin fish fry, and often on late afternoons on Sunday, where we would order Ann's pizza. I tend to cook by making things up. As a home cook, I think you have to take chances, and add or subtract ingredients that make up a dish, and make them your own. Remember to taste, and taste often. If a dish has potential, try it again, and make it your own. You should also note that I do not count calories, or break down recipes into grams of anything. To me, that's a bit boring. My philosophy is that if the food is good, eat it, and eat it in moderation. Life is just too short not to enjoy good food. Commonly Asked Questions: Can I use your photography/content on my website/blog? Please do not redistribute my photography or recipes without my permission. All of the recipes and photography on this website are my own unless noted, and is subjected to copyright  If you’d like to use a photograph or a recipe, please contact me for permission. Will you review my product/book/site? I am available for recipe development, food photography and/or styling, travel/press events, product reviews, brand promotion/ambassador, and sponsored posts. If you are interested in working with me, or if you have a question/comment regarding a recipe or about my blog, please send me an email.

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