Honey-Candied Ginger

May 30, 2012 in Categories: , , by

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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.

Honey-Candied Ginger

Ingredients:

1.     Peel ginger and slice as thinly as possible.  I used my Mandoline Slicer set on 1/8” thick.
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!

Comments

Absolutely! And here is an update; I made the candied ginger with maple syrup, LOVE IT, and did use the leftover syrup for sorbet, here is what I’d the NEXT time, since the sorbet was SO very ginger-y!! (;

I would use at least 3 lemons, zest and juice from all 3, and I would add probably another cup of water to the existing syrup. Would likely pick the ginger slices out with a slotted spoon or a fork, add the extra water and bring to a boil very briefly, then remove from heat and add the lemon zest and juice and allow to “steep” for at least 30 minutes, maybe more. Strain out the zest, and allow the “new” syrup to cool a bit, chill in fridge, then freeze.

Every so often (every 1.5-2 hrs? Have not been a stickler on this and it’s still awesome every time), pull it out and run it through the blender for 30 seconds or so to break up ice crystals and work it toward that lovely sorbet texture. Do that till it looks and feels like sorbet. Delicious!!

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