It is snowing and blowing at home in New Jersey! My snow day project 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. The only problem I find is that candied ginger can be SUPER expensive. I realized that candied ginger is much more economical to make because it is only ginger, sugar, and water. It also keeps for a long time, so you can make big batches to last for severals months.
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, and the ginger can be kept at room temperature for a few months. Sorry Trader Joe’s, but I am making my own candied ginger from now on!
- 1 ½ pounds ginger
- 4 cups water
- 4 cups sugar
- 1 pinch salt
- extra sugar for coating (optional if you want to store the ginger NOT in the syrup)
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.
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 takes 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 (it will keep for a few months)