My Grandma used to have a piece of candied ginger and a slice of cheddar cheese with her tea every morning for breakfast. The spicy and sweet taste invokes happy memories for me.
Ginger has been revered healing properties. Commonly it is often touted for it’s proven anti-nausea benefits both in regards to morning sickness and motion sickness. Along the same lines it also helps aid in digestion. Regardless of homeopathic and Ayurvedic uses, ginger is a delicious and useful spice in cooking and baking.
Candied Ginger is easy to make. The recipe calls for only four ingredients but you will need to set aside a decent amount of time to prepare this. But as the old saying goes, good things come to those who wait!
Ingredients (you can size up to make a larger batch)
A splash of lemon juice to help prevent crystallization
2 cups of water
1 cup of Brown cane sugar (white sugar is fine but the brown gives the ginger a decadent coloring and an enhanced and more complex flavor)
1/4-1/2 cup granulated white sugar set aside in a bowl
Approximately 1 cup of peeled fresh ginger root sliced to a 1/4 inch thick
Bring lemon juice, brown sugar, and water to a boil in a pot. Add ginger. Make sure there is enough liquid to cover ginger. Reduce heat to a low simmer and cover pot with a lid. Cook until ginger is tender and somewhat translucent which should take about 4 hours. (More or less time may be needed). Check on ginger regularly to make sure the liquid continues to cover ginger pieces, if it does not, add a bit more water. As ginger pieces approach the point of being cooked, you may need to uncover pot to ensure the liquid thickens to a syrupy consistency. Once this is achieved, turn off heat and let the ginger cool a bit in the syrup. This should take about 20 minutes. Fish the ginger pieces out with a fork (or whatever utensil works best for you) and place them onto a rack or similar set up to dry. (Pour the syrup into a sealed container and save. Use just as you would for pancakes or ice-cream or anything else you like.) I let my ginger dry for two days but you might find you need less time. The pieces should still look sticky but the excess syrup should have dripped off. Now take ginger pieces and individually toss them into the bowl of white sugar, sifting them until they are evenly covered. The pieces should no longer seem sticky and if you pressed two pieces together, they would not stick to each other. Place sugar coated pieces back on a rack to dry (I leave them over night). If the pieces seem sticky again coat them in the white sugar again. Now you are ready to enjoy your homemade candied ginger!