02 February, 2012

Candied Ginger | Ping's Pickings

These are great to add into fruitcakes and cookies ... even eaten on their own. To get nice clear, translucent pieces of candied ginger, you'll have to get super young ginger roots. It really doesn't matter if they're a little older but bear in mind that you'll have a more pungent and spicier flavor. ~Ping's Pickings

Candied Ginger ingredients
Makes amount you slice
Young ginger

For garnish:
Confectioner's sugar

Notes: As ginger ages it becomes more fibrous and this will increase cooking times here.

Peel ginger and slice into 1/2-inch thick rounds or cubes. If the ginger is very fibrous, halve the size.

In a saucepan over Medium heat, cover ginger with water and cook until tender, about 30 to 45 minutes.  Drain, reserving about 3 to 4 Tbsp of the liquid.

Weigh drained ginger; add an equal amount of sugar and reserved liquid to the pan and bring to a boil. Lower heat and simmer until ginger is translucent and liquid is reduced, about 45 minutes to 1 hour.

Cool slightly before straining; reserve syrup for other uses and toss ginger with confectioners' sugar. Spread ginger in a single-layer on parchment-lined baking sheet to dry overnight.

Store in airtight containers.

No comments:

Post a Comment