Homemade Candied Ginger

Candied Ginger

I posted a recipe recently using candied ginger. It was a recipe for pineapple preserves. I got so much response about the candied ginger (how to use it, where to get it) that I decided to post the recipe for making your own. I make it several times a year. I use the ginger in baking and just as a snack. It isn’t hard to make at all and keeps just about forever. It also could make a nice gift.

Candied Ginger

1 lb. fresh ginger root

¾ c. water

¾ c. sugar, plus extra for rolling

Remove peel from ginger using a peeler  or a sharp knife. Slice ginger into 1/4 -inch slices and then cut the slices into 1/4-inch thick strips. Place ginger in a pot with cold water and bring to a boil. Boil 1 minute, drain, and rinse under cold water. Repeat process 2 more times. Return to pan with fresh water and boil 15 minutes. Drain and pat dry. Bring ¾ c. water and ¾ c. sugar to boil in sauce pan. Boil 2-3 minutes and then add the ginger. Simmer, stirring occasionally until all but a spoonful of the syrup is left. This should take about 10 minutes. On a wax-paper lined baking sheet sprinkle 1 cup of sugar and arrange the ginger on top of the sugar. Toss the ginger around until cooled adding more sugar if needed.  Place ginger on a drying rack for 24 hours before storing. Makes 3/4 pound.

Select firm, fresh ginger

Cut into 1/4-inch thick strips

Ginger cooking in water

Simmer in water/sugar mixture until most of the liquid is gone

Toss in sugar to coat

Place on cooling rack to dry for 24 hours before storing