I once bought candied ginger in a supermarket here in Croatia and fell in love with it. Yes, I have a tendency of falling in love with certain food. Since it’s not always available in Croatian stores, I decided to make a homemade version. It’s much cheaper, and really easy. Ginger has a lot of health benefits and candied ginger is great for fighting viruses or for stomach pain. Enjoy!

Candied ginger

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Author: Tamara Novakovic
Total Time: 1 hour
Yield: Approximately 1 cup 1x

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Description

Homemade candied ginger is a sweet and spicy treat that’s perfect for soothing stomach pain and fighting off viruses.

Ingredients

Units Scale

8.8 oz (250 g) fresh ginger root
14 oz (400 g) sugar
2 cups (500 ml) water
Pinch of salt
Additional sugar for coating

Instructions

Peel the ginger root and slice it thinly.
Place the ginger slices in a pot with a pinch of salt and cover with water. Bring to a boil, then reduce the heat and simmer for 10 minutes. Drain the ginger slices.
Return the ginger slices to the pot, add 2 cups of fresh water and the sugar. Stir to combine.
Bring the mixture to a boil, then reduce the heat and simmer for about 30-40 minutes, stirring occasionally, until the ginger is translucent and the syrup thickens.
Drain the ginger slices, reserving the syrup for another use if desired.
Spread the ginger slices on a wire rack to dry for a few hours or overnight.
Once dry, toss the ginger slices in additional sugar to coat them completely.
Store the candied ginger in an airtight container.

Notes

Candied ginger can be stored in an airtight container for up to a month. Use the reserved ginger syrup in teas or cocktails for added flavor. If you prefer a less spicy ginger, you can repeat the boiling and draining process a second time before adding the sugar.

Prep Time: 10 minutes
Cook Time: 50 minutes
Category: Dessert
Cuisine: Mediterranean