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Candied Ginger

10

  • Prep Time40 mins
  • Total Time2 hrs 40 mins
  • Makes4 cups
*PLUS drying time
Candied Ginger

(Photo, Erik Putz)

Chatelaine Triple Tested

Homemade candied ginger makes a sweet snack on its own. You can also use it as a spicy cocktail garnish or mix into your favourite gingerbread recipe for additional zing.

Ingredients

  • 1 kg ginger, peeled and cut into 1/2-in. cubes (about 6 cups)

  • 6 cups water

  • 4 cups granulated sugar

  • 1 cup superfine sugar

Instructions

  • COVER ginger with 6 cups water in a large pot. Boil, then reduce heat to medium-low. Simmer, covered, until ginger is tender-crisp, about 1 hour. Strain ginger through a sieve, reserving 2 cups cooking liquid.

  • RETURN ginger to pot. Stir in granulated sugar and reserved cooking liquid. Boil, then reduce heat to medium-low. Simmer until liquid turns syrupy and ginger is glossy and soft, about 1 more hour. Strain ginger through sieve and keep ginger syrup in a Mason jar, refrigerated, for another use.

  • LINE 2 large baking sheets with paper towels. Arrange ginger in 1 layer on towels. Let stand until ginger is dry to the touch, about 24 hours. Transfer paper towels with ginger to counter.

  • POUR superfine sugar into a medium bowl. Working in batches, add ginger to sugar and toss until completely coated. Discard paper towels.

  • ARRANGE sugared ginger in 1 layer on same baking sheets. Repeat with remaining ginger and sugar. Let stand at room temperature overnight.

  • TRANSFER candied ginger to an airtight container and store at room temperature for up to 2 weeks. For best results, leave sugared ginger to dry on a baking sheet for up to 2 days before storing in jars.


Nutrition (per ¼ cup)

Calories 180, Protein 1g, Carbohydrates 45g, Fibre 1g, Sodium 7mg.

Use our homemade candied ginger in this Maple And Candied Ginger Granola recipe or our Candied Ginger Icebox Cookies.

Assorted cookies on a pink background with the words in white "Find more Christmas cookie recipes"

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