Ginger is an herb that is helpful for settling the stomach and alleviating nausea.
Candied (aka “crystallized”) ginger is a great sweet and spicy addition to baked goods, and also is a nice after-meal snack. It is quite easy to make at home.
This recipe for candied ginger calls for 1 pound of peeled fresh ginger root and about a pound of organic sugar. It’s easiest to slice the ginger thinly using a tool called a mandoline, but if you don’t have one, a very sharp knife will do the trick.
Candied Ginger Recipe
- 1 lb. (16 oz.) fresh ginger root, peeled
- About 1 lb. (16 oz.) organic sugar
- Slice the ginger into thin (but not paper-thin) slices using a mandoline or a sharp knife. You want them to be 1/8 to 1/4 inch thick.
- Put the sliced ginger into a pot on the stove and cover with water. Bring to a boil, then reduce heat and allow to simmer for about 45 minutes, until most, but not all, of the liquid has cooked off (about 1/4 cup of liquid should remain).
- Add the sugar to the simmered ginger slices. Bring to a boil. Reduce heat to a simmer and allow to cook, stirring occasionally, for about 20 minutes.
- Drain the ginger slices over a colander (reserve the ginger syrup for another use: it’s delicious over vanilla ice cream or mixed into seltzer or tea) then spread the slices out on a bakers rack set over waxed paper. Sprinkle one side of the slices with organic sugar. Allow to dry for a few hours, then turn over and sprinkle the other side with organic sugar. Slices of purchased candied ginger are usually completely covered with sugar. I add less sugar to mine, but the amount you use is up to you.
- Once completely dry and tossed in sugar, the slices will keep in an airtight container for several months.
Winnie Abramson writes the organic gardening and food blog Healthy Green Kitchen.
Photo credit: Winnie Abramson