Candied Ginger & Ginger Simple Syrup

 

I am a fan of candied ginger. It is sweet and spicy, and packs a huge wallop of flavor. It can be eaten as a snack, added to trail mix, and used as a topping for ginger snap cookies. Unfortunately, candied or crystallized ginger can sometimes be hard to find in your normal grocery store, and is often a bit pricey.

When I saw Alton Brown’s recipe for Candied Ginger, I had to try it. I paid a mere $3.00 for fresh ginger, and ended up with a nice container full of candied ginger that would have cost a lot more if I had bought it in a store. As a huge bonus, the recipe also results in amazing ginger simple syrup, which is perfect for adding to mixed drinks or to drizzle on top of vanilla ice cream.
Two ginger recipes in one!

Two ginger recipes in one!

Candied Ginger & Ginger Simple Syrup

Adapted from Food Network

Nonstick spray
1 pound fresh ginger root
5 cups water
Approximately 1 pound granulated sugar

Spray a cooling rack with nonstick spray and set it in a half sheet pan lined with parchment. 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. Remove ginger from saucepan, and toss in granulated sugar to coat. 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 one month. Save the sugar that drops beneath the cooling rack and use to top ginger snaps, sprinkled over ice cream or to sweeten coffee. Save the remaining syrup in the pan, store in an airtight container, and use as simple syrup in mixed drinks. Yields about 1 pound of candied ginger.

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