Honey-Candied Ginger
May 30, 2012 in Candies and Confections, Nut-Free Baking, Treats
There is something just so delicious about the sweet potent punch of candied ginger. As a kid, I never understood the enjoyment my mother took from candied ginger. As an adult, I think I may love it even more than she does, if that’s even possible. Ginger is also a wonderful digestive aid. I find it especially useful on days when I eat something I shouldn’t (whether inadvertently or with full knowledge of what an idiot I’m being) to help calm my digestive tract and speed the recovery process along. This candied ginger is very easy to make. And by using honey instead of the more common table sugar and/or corn syrup, this recipe is not only paleo, but also GAPS-, SCD-, SIBO-, and Autoimmune Protocol-friendly.
When you make this honey-candied ginger, you will also end up making ginger honey. Don’t throw this ginger honey away. You can either store the ginger in the honey or store them separate (either way they will keep for several months in your fridge). Many people enjoy candied ginger plain, but it’s also delightful dipped in dark chocolate (I’ll be posting my recipe for ginger fudge on Friday). Chopped candied ginger is a delightful addition to many cookies and muffin recipes. Ginger honey can substitute for any liquid sweetener in your favorite recipes and you can make a pretty awesome chicken wing marinade from it. And perhaps one of my favorite desserts is to add some chopped candied ginger and a drizzle of the ginger honey to slices of fresh apricot, peach, or pineapple.
Ingredients:
1. Peel ginger and slice as thinly as possible. I used my Mandoline Slicer
2. Bring ginger and 2 cups water to a boil in a pot over high heat. Cover and reduce to a simmer for 30 minutes, then uncover and continue to simmer another 10-15 minutes, until tender (depending on the thickness of your slices).
3. Drain all but ¼ cup of water from the pot. Add honey to pot. Simmer uncovered over lowheat for another 30 minutes until ginger has turned darker in color and slightly translucent. Stir occasionally to make sure it doesn’t burn.
4. Remove from heat. If you want to store the candied ginger in the syrup, simply pour the contents of the pot into a glass jar to cool. Otherwise, strain ginger syrup from the candied ginger by pouring through a strainer or remove individual pieces of ginger from the pot using a fork. Enjoy!
Oh, hooray! Thank you for sharing! I can’t wait to make this
I am all over all of this (L.O.V.E. candied ginger in bitter chocolate!) and my 3yo will be too.
Question: I geek/splash out for raw honey so try not to heat it. What are the odds that the necessary infusion would occur at room temp, as with grated garlic/onion in honey for cough syrup?
Good question! I usually buy both raw honey for when we’re going to eat it raw and cheap pasteurized honey for when I’m going to cook with it. I don’t think it would work that well with ginger slices because they are quite thick. If you minced the ginger though, it might work. I have no idea how long it would take. My other thought is to warm the honey in a yogurt maker, so it’s still raw, but the warmer temperature might be enough to do the job. If you play with this, let me know how it works!
I’m the same way as Lauren about raw honey. Would love to know the answer to her question…..
Sorry, it took so long to reply! I’ve answered above.
I finally got around to making this recipe last week. Yum!! Thanks so much for sharing!
[...] recipe uses candied ginger. I make my own honey-candied ginger, which is really easy. You could also buy the candied ginger from Trader Joe’s (which has [...]
Thank you for this recipe. So yummy. I like to make sure I have some in the fridge at all times now. I made a double batch today and am going to try dehydrating some. Have you ever tried that?
No, but they do seem to keep in the fridge indefinitely.
I have a long flight coming up and want to take some. I thought they’d be a little more portable/practical that way. BTW, I really like how they turned out! They are chewy and don’t leave your hands sticky with honey.
Ooohhhhh…..ginger honey for my Coconut milk Chai tea!
Hi! How do you store it?
In the fridge… lasts months.
This is a really good food to make, but what a KICK! 11:00 at night and it sure woke me up. Thanks for sharing this, I’m looking foward to trying more of your recipes!!!