Ginger is a favourite ingredient in the Chatelaine Kitchen. Its floral and spicy notes add a distinct flavour to many savoury dishes. And when it comes to cooking with ginger in the wintertime, we get to see its sweeter side, à la holiday baking.
Here’s a recipe for homemade candied ginger. Think of it like citrus rind; candied ginger tastes fresher and more ‘gingery’ than the store-bought varity. Bonus: It produces two amazing by-products, ginger tea and ginger syrup!
Prep time: 15 minutes
Total time: 3 1/2 hours (includes resting time)
Makes 1 1/2 cups
- 1/2 lb ginger root, peeled
- 1 1/2 cup sugar
- CUT ginger into 1/8-in. slices. Place in a medium pot with 3 cups water. Bring to a boil, then reduce heat and simmer until tender-crisp, about 20 minutes. Drain, reserving cooling liquid*.
- RETURN to pot. Add 1 cup sugar and 1/2 cup cooking liquid. Bring to a boil then reduce heat and simmer until the liquid has reduced to a thick syrup and the ginger is glossy and soft, about 20 more min. Drain, reserving the syrup**.
- SPREAD ginger on a wire rack in a single layer. Let rest for 1 hour, or until ginger has cooled to room temperature and has begun to dry. Pour remaining 1/2 cup sugar into a medium bowl. Working in batches, add slices and toss to coat with sugar. Repeat with remaining ginger and sugar. Return to wire rack and let air dry for 2 more hours.
- TRANSFER to an airtight container and store at room temperature for up to 3 weeks.
*Keep the remaining cooking liquid. Combine 1/2 cup liquid with 1/2 cup water and bring to a boil. Enjoy a mug of spicy ginger tea to to help with all that ails.
**Store ginger syrup in an airtight container in your fridge. Pair with salty cheeses and meats, or anywhere you need a spicy-sweet kick.
Now that your candied ginger is made, use it in any of these Chatelaine Kitchen recipes: