Candied Ginger
Homemade candied ginger, superior to store-bought, can be prepared with basic ingredients and stored for up to three months.
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Instructions
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Peel and thinly slice ginger root.
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Place sliced ginger in a saucepan, cover with water, and boil until tender, about 30 minutes; then drain.
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Weigh the cooked ginger; return it to the saucepan with an equal weight of sugar and 3 tablespoons of water.
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Bring the mixture to a boil, stirring frequently, until the ginger is transparent and most liquid has evaporated.
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Reduce heat and stir constantly until the mixture is nearly dry.
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Toss the cooled ginger in additional sugar to coat.
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Store the finished candied ginger in an airtight jar for up to three months.