Candied Ginger Recipe - The Spruce Eats

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Candied Ginger By Peggy Trowbridge Filippone Peggy Trowbridge Filippone Peggy Trowbridge Filippone is a writer who develops approachable recipes for home cooks. Her recipes range from Grandma’s favorites to the latest food trends. Learn about The Spruce Eats' Editorial Process Updated on 09/7/22 (77) Save Write a Review Print Close

Prep: 5 mins Cook: 45 mins Total: 50 mins Servings: 10 to 12 77 ratings Write a Review Add a comment SaveRecipe

There was a time when ginger was an ingredient only found in Asian dishes, but the root has become a common ingredient in everyday cooking, adding a bright tang to everything from salad dressing to sauces. But it has also found a place on the sweet table in the form of candied or crystallized ginger. And although this may appear to be a specialized treat (the price tags at the store sure say that), it's pretty simple to make yourself.

Serve it on its own, in desserts and cocktails, or as a sugary pop in savory dishes. Candied ginger can take a simple dish and make it special. Baked pineapple chicken with candied ginger, for example, combines the fruit with candied ginger and green onions to flavor juicy baked bird. For these baked Island barbecued chicken leg quarters, ground and candied ginger are added to the sauce to enhance the tropical flavor. Use the candied ginger as a garnish for drinks like a ​sweet heat cocktail and Moscato ginger iced tea. And we can't forget desserts, of course; chop and add candied ginger to ice cream or gingerbread, or use as a garnish for a chocolate cake.

6 Ways to Preserve Ginger

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• 1 pound fresh ginger

• Granulated sugar, as needed

• 3 tablespoons water

1. Gather the ingredients.

2. Peel and thinly slice the ginger root.

3. Place the sliced ginger in a heavy saucepan and cover with water.

4. Cook gently until tender, about 30 minutes. Drain off the water.

5. Weigh the cooked ginger and measure an equal amount of sugar.

6. Add sugar, cooked ginger, and the 3 tablespoons of water to saucepan.

7. Bring to a boil, stirring often, and cook until ginger is transparent and the liquid has almost evaporated.

8. Reduce the heat and cook, stirring constantly, until almost dry. Toss cooled ginger in more sugar to coat.

9. Store crystallized ginger in an airtight jar for up to 3 months.

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Nutrition Facts (per serving)
34	Calories
0g	Fat
8g	Carbs
1g	Protein

Show Full Nutrition Label ×

Nutrition Facts
Servings: 10 to 12
Amount per serving
Calories	34
% Daily Value*
Total Fat 0g	0%
Saturated Fat 0g	0%
Cholesterol 0mg	0%
Sodium 5mg	0%
Total Carbohydrate 8g	3%
Dietary Fiber 1g	3%
Total Sugars 2g
Protein 1g
Vitamin C 2mg	9%
Calcium 6mg	0%
Iron 0mg	1%
Potassium 157mg	3%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Recipe Tags:

• Candy
• dessert
• american
• easter

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