Candied ginger
Description
To make candied ginger, you need to peel and slice it, then boil it in plain water if you wish to remove the root's excessive spiciness, and afterwards cook it in sugar syrup. You can add spices to the syrup to your taste. More details,
Instructions
- 1
Step 1
Prepare all the necessary ingredients.
- 2
Step 2
Peel the ginger and slice it across the fibers. It's very easy to peel ginger root using a teaspoon. If you'd like the candied ginger to be less spicy, simmer it in 200 ml of water for 30 minutes. If you don't mind the spiciness, skip this step.
- 3
Step 3
In a saucepan, combine 400 g of sugar and 400 ml of water, add spices and place over heat.
- 4
Step 4
When the syrup comes to a boil, add the ginger. Cook over medium heat, stirring occasionally, for 50 minutes to 1 hour, or until the syrup thickens and the ginger becomes soft.
- 5
Step 5
Strain the syrup through a sieve and reserve. The syrup has a pronounced ginger flavor and can be used in baking, drizzling over desserts, or ice cream.
- 6
Step 6
Let the prepared ginger cool slightly, roll in sugar, and place on parchment paper to dry. Dry at room temperature for 12 hours to a day.
- 7
Step 7
Candied ginger can be stored in a closed container at room temperature.