Candied Ginger

Makes 1/4 cup

This can be used as a garnish for gingerbread; it can also be served alone at the end of a meal.


  • 1 3-inch knob fresh ginger

  • 1 cup sugar, plus more for rolling

  • 1 cup water


  1. Peel ginger and cut it into paper-thin slices, using a vegetable peeler.

  2. Combine sugar and water in a small saucepan over medium heat and bring to a boil. Cook until sugar dissolves, about 5 minutes. Add ginger slices; simmer over low heat until translucent, 15 to 20 minutes.

  3. Drain in a colander; roll each piece in sugar. Ginger can be candied several days ahead and stored in an airtight container.

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