Wednesday, December 22, 2010

2011 Cookbook Challenge: Candied Ginger

The recipe my husband used for our turkey brine called for candied ginger so I decided to make it myself. I have had the best luck and best value buying ginger at the Asian supermarket. Your local grocery store should carry it. At our Publix, it is with the fresh herbs.

This one comes from Alton Brown over at


Nonstick spray

1 pound fresh ginger root  - The hardest part of this recipe is peeling the ginger.

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 mandoline.

So, I tried to use the mandoline and it did not work. The ginger I had was too fiberous. I decided to just cut up the ginger into thin pieces. I cut the ginger root in half. Laid it flat and the just cut little half circles as thin as I could make them.

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.

It is important to check to see if the ginger is tender and not just go by the time. The time will vary with stove top temperature and how thick you sliced the ginger.

Transfer the ginger to a colander to drain, reserving 1/4 cup of the cooking liquid.

This measurement matters. I used too much water in my first try and the sugar ended up caramelizing before the water evaporated. No good.

Weigh the ginger and measure out an equal amount of sugar.  Yes, I actually weighed it. I trust Alton.

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.

You have to stir, stir, stir. The sugar will become very dry and then start to come back together and the ginger will look like you dipped it in sugar.

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

IT IS SO GOOD!! It's sweet, but spicy and definitely helps with digestion. I thought the process was pretty easy and I will be making it again.

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