Ben made some candied Ginger for snacking in the wintery cold weather.
Ginger is a common kitchen spice which has anti-inflammatory and antioxidant properties. It is commonly used to treat nausea and morning sickness.
Ingredients
- 1 1/2 pounds ginger (We started off with 2 pounds of ginger, but after removing skins and small pieces that is not usable, we were left with 1 1/2 pounds)
- pinch of salt
- 3 cups white caned sugar
- extra sugar for coating
Yield: 1 pound candied ginger
Source: Kimberly Killebrew, http://www.daringgourmet.com
Instructions
| The best way to remove the skin from ginger is to use a teaspoon to scrap it. |
| Ben used a food processor to slice the ginger. We only used the big pieces for this recipe. We reserved the smaller pieces for other cooking. |
| Place the sliced ginger in a medium pot and cover with water. Bring to a boil and simmer for 30 minutes. If you prefer the ginger to be less spicy, you can strain the ginger and repeat this process a couple of times. |
| Strain the ginger, reserving the ginger water. This ginger water is great as a winter drink as the ginger is so warming. You can sweeten the ginger water with the ginger syrup yield at the end of this recipe. |
| Return the ginger to the pot with 1/2 cup of reserved ginger water. |
| Add sugar and salt. |
| Bring to a boil, reduce heat to medium. |
| Simmer uncovered for 35 to 40 minutes or until the temperature on a candy thermometer reads 225F. |
| Strain the ginger in a colander over a bowl to catch the syrup. |
| Lay out the ginger slices on a cooling rack over a cookie sheet, separating the slices so that they do not stick to one another. Let cool for 1.5 hours. You want them still sticky but not wet so that the sugar will adhere without dissolving. |
| Coat the ginger slices on both sides in a bowl of sugar. |
| Place the ginger slices back on the cooling rack to dry out overnight.
Store in an airtight container in a dark, cool place. This will keep for several months. Our final yield of candid ginger is a pound. |
| Here is the ginger water sweetened with the ginger syrup. I love it. |
| Another way to use the ginger syrup is to sweeten sweet potatoes soup. |
