Candied Ginger

Prep: 5 mins

Cook: 45 mins

Total: 50 mins

Servings: 10 to 12

There was a time when ginger was an ingredient only found in Asian dishes, but the root has become a common ingredient in everyday cooking, adding a bright tang to everything from salad dressing to sauces. But it has also found a place on the sweet table in the form of candied or crystallized ginger. And although this may appear to be a specialized treat (the price tags at the store sure say that), it's pretty simple to make yourself.

Serve it on its own, in desserts and cocktails, or as a sugary pop in savory dishes. Candied ginger can take a simple dish and make it special. Baked pineapple chicken with candied ginger, for example, combines the fruit with candied ginger and green onions to flavor juicy baked bird. For these baked Island barbecued chicken leg quarters, ground and candied ginger are added to the sauce to enhance the tropical flavor. Use the candied ginger as a garnish for drinks like a ​sweet heat cocktail and Moscato ginger iced tea. And we can’t forget desserts, of course; chop and add candied ginger to ice cream or gingerbread, or use as a garnish for a chocolate cake. 

Ingredients

• 1 pound fresh ginger

• Granulated sugar, as needed

• 3 tablespoons water

Steps to Make It

1. Gather the ingredients.

   

2. Peel and thinly slice the ginger root.

   

3. Place the sliced ginger in a heavy saucepan and cover with water.

   

4. Cook gently until tender, about 30 minutes. Drain off the water.

   

5. Weigh the cooked ginger and measure an equal amount of sugar.

   

6. Add sugar, cooked ginger, and the 3 tablespoons of water to saucepan.

   

7. Bring to a boil, stirring often, and cook until ginger is transparent and the liquid has almost evaporated.

   

8. Reduce the heat and cook, stirring constantly, until almost dry. Toss cooled ginger in more sugar to coat.

   

9. Store crystallized ginger in an airtight jar for up to 3 months.