I also like making things I've never made before just because.
I really had no rhyme or reason to make candied ginger, but I have been enjoying this sweet and spicy treat julienned as a salad topper (with this Orange Citrus Dressing = yummy), or as a snack/appetite suppressor. Since ginger is spicy and packs quite the flavor punch, a few nibbles is all you need.
I mostly used Alton Brown's method (recipe below). I only had one ginger root that weighed about 1/4 lb, so I reduced the sugar by 75% and deviated from the directions a little.
Here's what it looked like when I did it:
Other ideas for using candied ginger:
- Dipped in chocolate
- Ginger-Lemon Delights
- Ginger Spice Cookies
- Golden Pineapple Cheesecake
- Chopped an added to Cranberry Sauce for extra zing
- Or, try adding to Shortbread, Scones, Pancakes/Waffles, Quick Breads, Muffins, Cheesecakes, Frosting/Icings/Glazes, Ice Cream, Cobblers, Oatmeal, Cookies, Smoothies, etc.
Candied GingerRecipe courtesy Alton Brown, 2008
Peel the ginger root and slice into 1/8-inch thick slices using a mandoline. Place into a 4-quart saucepan with the water and set over medium-high heat. Cover and cook for 35 minutes or until the ginger is tender.
Transfer the ginger to a colander to drain, reserving 1/4 cup of the cooking liquid. Weigh the ginger and measure out an equal amount of sugar. Return the ginger and 1/4 cup water to the pan and add the sugar. Set over medium-high heat and bring to a boil, stirring frequently. Reduce the heat to medium and cook, stirring frequently, until the sugar syrup looks dry, has almost evaporated and begins to recrystallize, approximately 20 minutes. Transfer the ginger immediately to the cooling rack and spread to separate the individual pieces. Once completely cool, store in an airtight container for up to 2 weeks. Save the sugar that drops beneath the cooling rack and use to top ginger snaps, sprinkled over ice cream...