Candied Ginger
A community recipe by cake_eaterNot tested or verified by Nigella.com
Print me
Spray a cooling rack with nonstick and set it in a pan lined with parchment. Peel the ginger and slice into 1/8 inch slices, place in a 4 quart saucepan with the water and cook over medium heat. Cover and cook for 35 min..until tender. Transfer to a colander to drain reserving 1/4 cup of the liquid. Return the ginger to the pan with the 1/4 cup water and add the sugar. Set over med-high heat and bring to the boil, stirring frequently, then reduce the heat and cook stirring all the while until the syrup looks dry;has almost evaporated and begins to recrystallize (about 20 minutes). Transfer immediately to the cooling rack and separate the pieces. Once completely cool store in an airtight container for up to 2 weeks.
Introduction
Easy-peasy and cheap to make
Ingredients
Serves: makes approx. one pound.
- nonstick spray
- 1 pound fresh gingerroot
- 5 cups water
- 1 pound granulated sugar
Method
Candied Ginger is a community recipe submitted by cake_eater and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.
Additional Information
About an hour to cook all told.
Makes approx 1 pound
Save the sugar that has dripped beneath the rack and use it to top ginger biscuits, sprinkle over ice cream or to sweeten coffee.
Tell us what you think
Thank you {% member.data['first-name'] %}.
Explore more recipesYour comment has been submitted.