Candied Ginger

     

Ingredients

1 pound fresh ginger (preferably young ginger)

2 cups reserved water (from boiling ginger)

2 cups granulated sugar, plus extra for final coating

 

Preparations

Peel the ginger using the edge of a spoon. 

Slice the ginger. Use a sharp knife to slice the ginger ⅛-inch thick. You can slice the ginger into rounds or wider pieces, it's up to you. Note: the ginger slices will reduce in size from boiling. 

Boil the ginger. Bring a large pot of water to a boil over medium heat and add the sliced ginger. Boil for 30 minutes, covered, then drain in a colander over a bowl, reserving the water.

Simmer with sugar. Add the ginger back to the pot along with 2 cups of the reserved water and two cups of sugar. Bring to a boil, then reduce the heat to a simmer, and simmer for 30 to 35 minutes, stirring occasionally, until most of the simple syrup has evaporated and the ginger is tender. Note: if your simple syrup is evaporating more quickly, you might be simmering too hot. You can always add a little bit more water.  Drain and cool. Drain the ginger again in a colander over a bowl to save the ginger simple syrup for future use  ( can be used while you make tea, or used in carrot cake instead of sugar, as it has all the goodness of ginger in it). Then, lay the ginger in a single flat layer on a cooling rack over a parchment-lined baking sheet. Let cool for 30 minutes. Toss in sugar. While the ginger slices are still sticky, toss them in a bowl with extra sugar for a final coating.  Dry and store. Lay the ginger flat on a parchment-lined baking sheet to completely dry (I prefer to let them dry overnight). Then store in a sealed container.   

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