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
Nutrition
- Serving Size: 1 tablespoon
- Calories: 80
- Sugar: 20
- Sodium: 1
- Fat: 0
- Carbohydrates: 20
- Fiber: 0
- Protein: 0
- Cholesterol: 0