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Homemade Candied Ginger

April 6, 2012 by Charles 5 Comments

When Caitlin is out of town, I find myself thinking of fun things to make for her, to welcome her back.  These are, more often than not, sweets.  This time, I wanted to do something different.

Early in our relationship, I had flown up to Washington, D.C. to spend the July 4th holiday with Caitlin.  We had gone to the National Mall for the concert, featuring Barry Manilow, Aretha Franklin, and a host of other performers.  We had gone to a Nationals game and walked around the shops of Georgetown.  We had dinner in the city and then headed back to Silver Spring.  After the holiday was over, I accompanied Caitlin as we drove her car from Silver Spring back to Saint Louis.

As we made our way through the mountains of West Virginia, I noticed that Caitlin kept snacking on something.  Never one to turn down a snack, I inquired.  And that’s when I learned about candied ginger.  I might have used ginger at some point while cooking, but it was certainly sparingly and probably with some trepidation.  After that car ride, I had a new appreciation for ginger.

Now, whenever I’m in the grocery store, I regularly pick up fresh and candied ginger.  I’ve used ginger in my chai concentrate and gingerbread pancakes.  It’s been featured in a pumpkin-ginger soufflé and lemon ice.  It plays a prominent role in our pumpkin roulade – which became our go-to dessert this Fall.

Given Caitlin’s love of candied ginger, I decided to make my own batch.

HOMEMADE CANDIED GINGER

PREP TIME: 20 minutes
COOK TIME: 1 hour
YIELD: 2 cups of candied ginger

WHAT TO GRAB:
4 to 6 roots of fresh ginger (pick the roots with the fewest knots)
2 cups sugar
3 cups water

HOW YOU DO IT:

1.  Cut the knots off of the ginger.  Using the back of the knife, peel the ginger.  Slice the ginger into thin disks.

2.  Bring a medium pot of water to a boil.  Reduce the heat to a simmer, and simmer the ginger for 10 minutes.  Discard the water and rinse the ginger under cold water.

3.  Place three cups of water and two cups of sugar in a medium saucepan. Bring to a boil to dissolve the sugar.  Add the ginger to the sugar water and simmer on low heat for 60 to 90 minutes.  Remove the ginger from the heat and strain.  *Reserve the ginger syrup to make ginger beer.

4.  Pour a cup of sugar in a bowl.  Once the ginger has cooled, toss the ginger pieces into the sugar, and then lay on a wire rack to dry. Let them dry for about four hours in a cool, dry place.  If you notice that the ginger is seeping sugar, bake at 250 degrees for 10 minutes.  Serve once completely dry and cooled!

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Filed Under: Miscellaneous Tagged With: Candied, Ginger

Previous Post: « Ginger Beer
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Reader Interactions

Comments

  1. Daily Dose of Fresh

    April 6, 2012 at 10:20 PM

    Sounds great.

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  2. Anazar

    April 7, 2012 at 4:19 AM

    Yummy!!

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  3. Caitlin

    April 13, 2012 at 5:18 PM

    Excited to try this, excited to bid farewell to Switzerland, and VERY excited to see you and Mr. B!!

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  4. Charles

    April 13, 2012 at 7:55 PM

    We are equally excited to have you back!

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  5. Rachael K.

    May 15, 2012 at 5:29 AM

    I made this for my Mother In Law for her birthday and she loved it. Ginger is her favorite.

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