Candied ginger

Candy is pretty much the complete opposite of medicine…unless, of course, you’re talking about candied or crystallized ginger. The medicinal benefits of ginger are so powerful, even a slightly crystallized sugary coating can’t negate its potency completely.

This crystallized ginger recipe accents both the sweet and spicy notes of ginger while also softening its texture into a chewy treat. Pop one in your mouth if you’ve got an upset stomach, gas, or feeling nauseous—or even before you get on a plane or long car ride where motion sickness may affect you.

Crystallized ginger can be added to all kinds of recipes: dice them into smaller pieces and add to your favorite cookie or muffin recipes. Swirl them into oatmeal or yogurt. And for a special Thanksgiving meal treat, grate them atop your sweet potato pie. A jar of candied ginger makes a wonderful holiday gift as well!

Makes about 40 pieces

Ingredients

One pound of fresh ginger root
2 1/2 cups organic unrefined cane or coconut sugar with 1/2 cup saved separately
1/3 cups water

Method

Peel the ginger root as best as you can. The nobby areas can be a little difficult to get all the skin off, and it’s okay to leave a bit on there.

Slice the ginger into ½ inch long pieces about 1/8 to 1/4 inch in width. If you slice on the diagonal with the tread of the fiber is easiest.

Mix the ginger slices with the 2 cups sugar until all slices are evenly coated.

In a large heavy-bottomed non-reactive cooking pot such as stainless steel, enamel or glass, heat the water and the sugarcoated ginger over low heat. Let simmer for 1–2 hours, stirring occasionally.

What you’re looking for is the ginger slices to become translucent and for the sugar to begin crystallizing around the edge of your pot. *Depending on your pot and the ginger, cooking times may vary.

Drain the ginger carefully with a slotted spoon.

On parchment or wax paper, sprinkle the remaining sugar. Carefully lay the ginger on the sugar and toss gently to evenly coat. Let cool before storing.

Enjoy!

Keep in touch with Jill on Twitter @jillettinger

Image: TheDeliciousLife