Candied Ginger

The perfect sweet and spicy treat to stave off seasickness.

06-24-2020

photo courtesy of DUN Magazinephoto courtesy of DUN Magazine

Prep: 15 min

Cook: 1 hour

Storage: 2 weeks

Yield: about 1 pound

Equipment:

Soup spoon

Mandoline or Sharp Knife

Liquid measuring cup

4-Quart sauce pan with lid

Colander

Scale

Half sheet pan

Cooling rack

Airtight storage container

1-lb Fresh Ginger Root

4 Cups Water

Approximately 1-lb Granulated Sugar

Peel the outer skin from the ginger root using the soup spoon.

Cut the peeled ginger root into 1/8" slices using the mandoline or a sharp knife making sure the pieces are uniform size.

Place the cut ginger in the sauce pan and cover with water.

Bring the cut ginger and water to a boil and simmer for 35 minutes covered stirring occasionally.

Drain the ginger and water reserving 1/2- cup of the cooking liquid.

Weigh the cooked ginger and return it to the sauce pan.

Add an equal weight of sugar and the reserved cooking liquid to the pan and bring to a boil.

Stir frequently until the water has evaporated and the ginger is coated in sugar crystals.

Remove from heat and spread the ginger on a cooling rack in one layer until cool. Store in an airtight container

}