Name: Candied Ginger
Prep time: 24 h 35 min
Cook time: 2 h
Total time: 2 h
Yield: 4 cups servings
Cuisine: American Recipes
Ingredients: 6 cups Fresh ginger; 6 cups Water; 4 cups Granulated sugar; 1 cup Cane sugar

Cooking Mode

Prevents your screen from turning off while cooking

Ingredients

Adjust servings:

6 cups Fresh ginger

6 cups Water

4 cups Granulated sugar

1 cup Cane sugar

Nutritional Information

180

Calories

Fiber

45g

Carbohydrates

Protein

0mg

Cholesterol

7mg

Sodium

1 cups

Serving size

Recipe Description

I love to give jars of this Candied Ginger as Christmas gifts. I’ve always loved the idea of giving food as a gift and what could be better than preparing homemade food gifts for the food lovers in your life? This candied ginger recipe is really easy to make and looks impressive too when it’s packaged up in a nice jar with a ribbon tied around the neck!

It isn’t hard to make this candied treat, but it does take time. Allow for at least 24 hours drying time in between tasks. Start by boiling ginger in water. Drain the water from the pot and toss the ginger with granulated sugar before bringing to the boil again. Reserve the syrup and leave the ginger to dry. Toss with sugar and leave to dry again before packaging the sweet treats in pretty jars.

To make Candied Ginger, you will need the following ingredients:

Recipe Features

Gluten Free Recipes

Low Cholesterol Recipes

Spicy Recipes

Vegan Recipes

Vegetarian Recipes

Cuisine

AAmerican Recipes

Steps to make

1

Cook ginger

1h

Place the ginger cubes in a large pot and bring to a boil. Reduce the heat to medium-low and simmer while covered for about an hour until the ginger is tender-crisp.
2

Drain and reserve cooking water

2 min

Strain the ginger through a sieve. Reserve 2 cups of the cooking liquid.
3

Cook ginger with sugar

1h

Place the ginger in the same pot with the granulated sugar and reserved cooking liquid. Bring to a boil again and reduce heat to medium-low. Simmer for about another hour until the liquid becomes a syrup and the ginger is soft and shiny.
4

Drain and reserve syrup

2 min

Strain the ginger through sieve and reserve the ginger syrup in a jar in the refrigerator, for a future use.
5

Dry the ginger

30 min

Spread the ginger out in an even layer on a baking sheet lined with parchment paper. Leave to cool.
6

Coat ginger with sugar

24h

Place cane sugar in a medium bowl and add the ginger to sugar in batches. Toss until each cube is evenly coated. Spread the sugared ginger in an even layer on the same baking sheet. Leave the ginger to stand at room temperature for about 24 hours or at least overnight.
7

Serve

Place the candied ginger in an airtight container or a jar and store at room temperature for up to 2 weeks.