Friday, August 5, 2011

Candied Ginger Recipe

Candied Ginger

The allergy season is very aggressive for me this year. Instead of pumping myself daily with over the counter medicine I used a few natural remedies to sedate my sneezing and watery eyes. Two remedies I found really effective are local honey and ginger. The fun part of my allergies are finding and trying out new recipes (to me) with honey and ginger.

I was browsing the bulk dehydrated aisle at the supermarket and saw candied ginger. I haven't had candied ginger in awhile and was reaching to fill a plastic bag with some. Well...after looking at the price I retrieved my hand and searched for my phone. I goggled candied ginger and Alton Brown's recipe popped up and it was so simple. I went to the Asian Supermarket and stocked up on fresh knobs of ginger.

Candied Ginger

Candied Ginger
by Alton Brown

Nonstick spray
1 pound fresh ginger root
5 cups water
Approximately 1 pound granulated sugar

Spray a cooling rack with nonstick spray and set it in a half sheet pan lined with parchment.

Peel the ginger root and slice into 1/8-inch thick slices using a mandolin. Place into a 4-quart saucepan with the water and set over medium-high heat. Cover and cook for 35 minutes or until the ginger is tender.

Transfer the ginger to a colander to drain, reserving 1/4 cup of the cooking liquid. Weigh the ginger and measure out an equal amount of sugar. Return the ginger and 1/4 cup water to the pan and add the sugar. Set over medium-high heat and bring to a boil, stirring frequently. Reduce the heat to medium and cook, stirring frequently, until the sugar syrup looks dry, has almost evaporated and begins to recrystallize, approximately 20 minutes. Transfer the ginger immediately to the cooling rack and spread to separate the individual pieces. Once completely cool, store in an airtight container for up to 2 weeks. Save the sugar that drops beneath the cooling rack and use to top ginger snaps, sprinkled over ice cream or to sweeten coffee.

Candied Ginger

*I used a box grater to slice the ginger. The small side of the box grater has a plain slicer which sliced the ginger to the perfect size. Slowly push down on the grater and gravity will help guide the ginger.

**A spoon is also an effective way to peel the ginger.

***DO save the sugar bits to use in coffee, tea, pancakes, ice cream, or fresh grapefruit; it's amazing!

The candied ginger turned out wonderful! I eat a piece or two mid afternoon when I want a little something sweet.

This recipe is great for the upcoming holiday season. At about 20% of the price of packaged candied ginger I am going to make a bunch for my friends and family. I am thinking of packing the ginger in a mason jar with a bow and a handwritten note.

4 comments:

The Procrastobaker said...

Oh i am addicted to the stuff and get through so much of it to make it myself makes perfect sense! Will definitely be giving this a whizz :)

Punctuation Mark said...

i love it... sweet and spicy!!! hope you're having a good one!

Anonymous said...

I recommend using young ginger so your candied ginger doesn't have stringy bits in them!

Bonnibella said...

Anon - I used young ginger for the recipe and old ginger for the photo op. I thought the older ginger wrinkly skin made a more interesting photo.

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Chrysanthemum by Bonnibella is licensed under a Creative Commons Attribution-NoDerivs 3.0 Unported License.
Based on a work at www.bonnibella.com