I love ginger. Not everyone likes it, and unfortunately, not everyone knows its incredible beneficial properties. If you’re interested in discovering how good this root is for you, read the article I wrote about it, which you can find by clicking HERE. The candied ginger I’m offering you today is truly delicious. Snack on it for a treat or when you have a bit of a sore throat or a cold. It is also excellent served at the end of a meal because, as is well known, ginger aids digestion. It is also suitable for making small homemade gifts, perhaps for Christmas. And don’t throw away the cooking water, please. Let it cool and drink it throughout the day because it’s very beneficial too. So don’t miss out on this simple recipe and repeat it often.
Other ideas with ginger:
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 15 Minutes
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Candied Ginger
Regarding the amounts, you must consider that the quantity of CLEANED ginger corresponds to an identical amount of sugar: therefore, 200 grams of ginger = 200 grams of sugar. This way, you can choose how much to prepare according to your needs.
- fresh ginger
- granulated sugar
Tools
- Vegetable peeler
- 1 Pot with lid
- Slotted spoon
- 1 Pan
- Parchment paper
Preparation of Candied Ginger
Clean the fresh ginger using a small knife or a vegetable peeler and cut it into thin slices.
Fill a pot with water and bring it to a boil (without anything).
When the water boils, drop in the ginger slices and cook them for 10/12 minutes.
After this time, drain them with a slotted spoon and transfer them to a non-stick pan along with the granulated sugar.
Cook over a very low flame for 25/30 minutes, stirring occasionally. Be careful: the sugar should NOT burn, but only crystallize.
When the ginger has absorbed the sugar, remove it from the heat and transfer it to dry on a sheet of parchment paper. The candied ginger keeps perfectly in a glass jar. Enjoy! Paola
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Notes
I found this recipe on the blog Dolce e salato di Miky.
