I needed fresh ginger for a dinner recipe and our Grocery Outlet had a 6 oz organic bag for the same price of a small piece at the big supermarkets. (This is very common at G.O. Their prices on organic items are incredible!) I figured I’d come up with something to do with the 95 percent of the bag that I had left over.
Ginger is well-known for treating seasickness, and is also used for reducing inflammation, osteoarthritis pain and indigestion, and improving brain function. I’ve mainly used it in savory Asian dishes, but love ginger-ale and ginger-tea. I had decided to bake a rhubarb cake and thought that candied ginger would add a nice flavor compliment.
After researching a few different recipes, this is my version. I wanted liquid leftover to use in another recipe, so it remains syrupy instead of cooking all the way down, which also makes it less sticky (which is a good thing when rolling it in the sugar). Make sure you use ginger roots that are firm, not rubbery or shriveled. They will last several weeks in a vented bag in the fridge. You can eat as is like a piece of candy; it has a strong sweet-spicy flavor. It’s also yummy added to muffin and cake recipes, and a few slivers are delish in a glass of champagne.
Ingredients
- 6 ounces fresh ginger root
- 1 1/4 cup sugar
- 1 1/2 cups water
Directions
- Line a cookie sheet with parchment paper. Spread 1/4 cup of sugar on top.
- Wash and peel the ginger root, then cut into thin slices. The thinner the pieces, the shorter cook time.
- Combine remaining 1 cup of sugar and the water in a heavy saucepan and bring to a boil.
- Add the ginger pieces, reduce to medium-low heat and simmer for 45 minutes uncovered.
- Remove ginger with a slotted spoon to the sugar covered cookie sheet.
- Roll the pieces in the sugar until fully coated and spread out into a single layer. Allow to sit 2 hours. Keep in a sealed bag or container.
I saved the remaining liquid in the pot to cook rhubard pieces before putting into a recipe. I’ll post the recipe for the Rhubard cake next week.
Go To Tuesdays are weekly recipes from products purchased at the Alameda Grocery Outlet, 730 Buena Vista Ave.
Please let me know if you made the recipe and liked it or would suggest changes. And also feel free to suggest future recipes.
