New This Month

Candied Ginger

This confection can be used as a garnish for our Fresh Ginger Cake, or served alone at the end of a meal.

  • Prep:
  • Total Time:
  • Yield: Makes about 1 cup

Source: Everyday Food, December 2004

Ingredients

  • 2 cups sugar
  • 2 cups water
  • 2 pieces (6 inches each; about 8 ounces) peeled fresh ginger

Directions

  1. In a small saucepan, bring sugar and water to a boil over medium heat; continue boiling, stirring occasionally, until sugar dissolves, about 5 minutes.

  2. Meanwhile, with a paring knife, slice ginger crosswire very thinly (about 1/8 inch thick). You should have about 1 cup.

  3. Add ginger slices to pan; simmer over medium-low heat until translucent and tender, 20 to 25 minutes. With a slotted spoon, transfer ginger to a wire rack set over a baking sheet lined with parchment or waxed paper; spread pieces so they are not touching. Let drain. Reserve ginger syrup (let cool; refrigerate in an airtight container up to 1 month).

  4. Pour 1/4 cup sugar into a small bowl; coat ginger slices, 1 or 2 at a time, in sugar. Store in an airtight container at room temperature, up to 1 month.

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