Candied Ginger

How do you use candied ginger? Add a boost of flavor to cookies, crumbles and cobblers. Flavor your tea or your favorite cocktail. Snack on a slice, or two. And those are just a few of the ways to use these sugary, spicy morsels of goodness.

Candied Ginger

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Total Time: 1 hour 10 minutes
Servings: 20

Ingredients

  • Nonstick spray
  • 1 pound fresh ginger root
  • 5 cups water
  • Approximately 1 pound granulated sugar

Instructions

  • Spray a cooling rack with nonstick spray and set it in a half sheet pan lined with parchment.
  • Peel the ginger root and slice into 1/8-inch thick slices using a mandoline. Place into a 4-quart saucepan with the water and set over medium-high heat. Cover and cook for 35 minutes or until the ginger is tender.
  • Transfer the ginger to a colander to drain, reserving 1/4 cup of the cooking liquid. Weigh the ginger and measure out an equal amount of sugar. Return the ginger and 1/4 cup water to the pan and add the sugar. Set over medium-high heat and bring to a boil, stirring frequently. Reduce the heat to medium and cook, stirring frequently, until the sugar syrup looks dry, has almost evaporated and begins to recrystallize, approximately 20 minutes.
  • Transfer the ginger immediately to the cooling rack and spread to separate the individual pieces. Once completely cool, store in an airtight container for up to 2 weeks. Save the sugar that drops beneath the cooling rack and use to top ginger snaps, sprinkled over ice cream or to sweeten coffee.
  • Recipe courtesy of Alton Brown, 2008
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