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Recipe Tags: Time To Make Course Main Ingredient Cuisine Preparation Occasion For Large Groups Low Protein Healthy 5 Ingredients Or Less Desserts Condiments Etc Fruit Asian Chinese French Easy European Low Fat Vegetarian Dietary Gifts Spicy Low Sodium Low Cholesterol Low Saturated Fat Low Calorie Oamc Freezer Make Ahead Low In Something Tropical Fruit Taste Mood Number Of Servings 4 Hours Or Less

Crystallized Candied Ginger

Candied ginger is delicious served as a sweet snack with tea, as a garnish, or mixed into a variety of baked goods or pastries! Be sure the ginger root is very fresh: unblemished, smooth light brown and no wrinkles. Sightly adapted from my friend caroline's recipe. Note: the repeated blanching is in order to boil out the sharpness of the ginger. If your ginger is not too sharp, you may only need to blanch it once or twice. It helps to have a second opinion on this.

Steps

Peel the ginger using a sharp-edged teaspoon -- yep that is the easiest way , just scrape it toward you and all comes off.
In the joints just break apart the pieces to get all the peeling.
Now slice it in 1 / 4-inch-thick slices -- i used the cuisinart since i was doing so much but you can use a mandoline or sharp knife.
Place the slices in a large nonreactive saucepan with cold water to cover , bring to a boil and cook for 15 minutes.
Drain , cover with fresh cold water , boil , and again cook 15 minutes.
Repeat this blanching process 2 more times , for a total of 4 blanchings in all.
After the last blanching , drain and cover with 6 cups of fresh cold water and 3 cups of sugar.
Slowly bring the syrup to a boil , stirring often , then reduce heat and simmer , stirring occasionally , until the ginger is translucent and the syrup is thickened , about 20-30 minutes.
Watch carefully.
Remove from heat.
You now have canton candied ginger and can store it this way for practically.

Ingredients

fresh ginger, water, granulated sugar