It is snowing and blowing at home in New Jersey! The PERFECT snow day project for me today was making candied ginger.
I have always loved to snack on bags of the uncrystallized candied ginger from Trader Joes. I keep a stash of it because I love the spicy flavor. It is the perfect zing while I am studying…or doing anything for that matter.
When I walked into an Asian Food store the other day I first spotted the copious amount of fresh ginger. Without hesitating a grabbed a pack knowing that candied ginger would be the perfect project to use these knobs for.
I had recently seen a recipe from the trusted David Lebovitz in his book “Ready for Desserts” for candied ginger. I also saw the recipe while I was on his blog yesterday. I just finished his new book, “L’appart”, which was great as well! I thought that all of these appearances of candied ginger was a sign that I had to make it for myself.
My ginger turned out great! The minimal time and effort that it took to make the ginger is completely worth the product! The spiciness and sweetness was perfectly balanced. Sorry Trader Joe’s, but I am making my candied ginger from now on!
*David Lebovitz‘s recipe for candied ginger
- 1.5 lbs fresh ginger
- 4 cups water
- 4 cups sugar
- pinch salt
- extra sugar for coating (optional)
- Peel the ginger with the back of a spoon (the concave side facing the ginger). Using a spoon is easier to maneuver in the curves of the ginger.
- With a sharp knife, cut the ginger into coin shaped pieces. (the width of the coin too)
- In a pot, cover the ginger slices with water and bring to a boil over medium high heat. Once it is at a boil, reduce the heat to medium or medium low and simmer for 10 minutes. Strain the ginger and repeat this process once more.
- Add the ginger to a large pot along with the water, sugar, and salt. Over medium high heat cook the mixture until it reaches 225 degrees – this will take about 25 minutes.
- Remove the pot from the heat and let sit for at least an hour.
- At this point you can either store the ginger in the syrup (it will keep for about a year) OR you can strain the syrup from the ginger and coat the ginger in granulated sugar.
- If you do separate the ginger syrup and ginger slices, you can use both! I use the syrup in chai tea, and my parents use it for drinks. The ginger slices covered in sugar should sit out to dry on a sheet pan once coated.