Recipe of Candied Ginger

 Candied Ginger Recipe

Candied Ginger
Candied Ginger
 
Today I am going to share a short but very useful recipe of Candies Ginger; a great combination of sweet and spicy flavor that is very useful ingredients in different cuisines as well as having lots of health benefits. Ginger is a plant that belongs to the family of 'Zingiberaceae' it a herb that possesses a distinct and strong flavor, This rhizome is used in various culinary and medicinal uses. It is a good source of vitamin C, potassium, and magnesium.

More often you came across recipes calling for Candied Ginger and you always either skip or use store brought candied ginger; why not make this at home because it's fresh and free from preservatives, you can reap the health benefits of ginger. Ginger effective in lowering clogged arteries, inflammation, nausea, vomiting, headache, also treats respiratory disorder like asthma, cold and cough, and so many.
Ginger is a versatile ingredient used for many dishes; add to it in the baked products; Spice Cake, Banana Bread, Sugar Cookies, Pancakes, Pound Cake, and n number of recipes. 

Make the candied ginger at home, keep it for months store it in an airtight container in a dark cool place. To make candied ginger you need to use young ginger roots because they are tender not woody, peel and slice paper-thin (about 1/8 inches is ideal not more than this to balance chewy inside crunchy sugar coat exterior); thin slices reap you crunchy candied ginger. Homemade candied ginger will be darker to store-brought. Try also Candied Citrus Peels

Prep Time: 15 minutes 

Candied Ginger
Candied Ginger
Cook Time: 30 minutes

Total Time: 45 minutes

Category: Condiments

Cuisine: American

Ingredients:

1 cup ginger, sliced

1/2 cup sugar

1/2 cup water

1/2 cup powdered sugar, for coating

pinch of salt

Instructions:


Peel the young and fresh ginger scrape the skin off, cut them any shape; long lengthwise slice or round slices.

 

Add the ginger slices to a pan with water enough to submerge the ginger slices, and a pinch of salt, cook them to bring it to a boil, let them boil for 10 minutes, drain the water and remain the slices into the pan. Add 1/2 cup of water and sugar to the pan stir to combine cook on medium flame till the boil comes, boil it for about 15 minutes, stirring occasionally. Keep watching and ensure the sugar melts and makes syrup in the pan, reduce the flame at low and let it cook to reduce the syrup.

 

After 15 minutes, pour through a strainer to separate any syrup from the ginger slices; store the syrup it can be used for ginger ale or various thing, once you have separated the syrup from slices place the slices over the parchment paper in a single layer ( spreading the individual slice) on a baking sheet on the wire rack and allow them cool, toss the cooled ginger slices in powdered sugar to lightly coat it, but it is optional, let them dry at room temperature over the night; the amount of time it will take depends on the thickness of the ginger slices

 

Once the slices are dried completely store them in an air-tight container a cool and dark place for 3 months. Garnish it on your favorite desserts; lemon bundt cake, citrus salad, muffins, and use in Almond Ginger Cookies.

 

Note: 

If you do not want to use sugar; boil the ginger slices without adding the sugar, sprinkle Stevia over the slices.

 

You can also dry them in the oven n the lowest temperature setting if you want them dry them fast.

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