Candied ginger
4 servings
540 minutes
Ginger candied fruits are a delicacy of Pan-Asian cuisine that combines the spicy, fiery taste of ginger root with a sweet caramelized texture. This recipe comes from Asia, where ginger is valued not only for its culinary qualities but also for its medicinal properties. During preparation, the root loses its initial sharpness and gains a soft spiciness and subtle flavor that pairs wonderfully with tea, baked goods, or can be enjoyed on its own as natural sweets. Ginger candied fruits are used to boost immunity, aid digestion, and simply to enjoy an unusual taste. These golden pieces provide warmth and comfort, especially in cooler seasons.
1
Cut the peeled ginger into cubes.
- Ginger: 280 g
2
Place ginger in a saucepan, add 200 ml of water. Bring to a boil. Reduce heat to medium.
- Ginger: 280 g
- Water: 400 ml
3
Cover with a lid. Cook for 10 minutes.
4
Drain the water. Pour 200 ml of water over the ginger again, add sugar. Bring to a boil.
- Water: 400 ml
- Sugar: 10 tablespoons
5
Reduce the heat to low. Cook for 1 hour.
6
Place the ginger on parchment and leave it to dry overnight.
