Candied Ginger

½ cup of candied ginger Conversion Chart Print

Ingredients

¾ cup of ginger, cleaned and chopped or sliced to desired thickness
½ cup of sugar
½ cup of water
castor sugar or powdered sugar for rolling the peel

Preparation

1. Add the ginger strips or bites in a pan and cover with cold water. Bring it to a boil. Simmer the heat for 2 minutes. Strain and discard the water. Repeat the process 2 more times. Boiling and draining repeatedly in water helps in removing most of the bitter taste of ginger.
2. Heat water and sugar in a pan. When it comes to a boil, reduce the heat and let it cook for 5-6 minutes. Add ginger. Cook for 15-20 minutes till it turns translucent. Do not stir during this process otherwise their will be crystallization.
3. Strain the syrup and store it for future use (Ginger Ale, ginger ale or use it as soaking syrup for a cake). Roll the peel in castor sugar. Arrange on a wire rack and let dry overnight. Store in an airtight container.

Notes

Source: adapted from Candied Orange Peel

Use candied ginger as a snack by dipping in melted chocolate.

You can add cinnamon powder to the castor sugar for rolling.

Boiling and draining repeatedly in water helps in removing most of the bitter taste of ginger.

The timing of cooking ginger will vary upon thickness, shape & size of ginger and quantity.