How To Make Honey Candied Ginger And Ginger Syrup Recipes

CANDIED GINGER AND GINGER SYRUP RECIPE

Steps:

• In a saucepan on the stove over med-high heat, add the sugar and water and bring to a boil. Add ginger pieces to the pan and lower the heat to simmer for an hour.
• Remove from heat and allow to cool for at least 30 minutes. Strain solids from the liquid. Save the liquid in a sealable glass bottle for the Ginger Syrup!
• Place the ginger pieces on a cooling rack or wax paper (the cooling rack doesn't accommodate the small pieces very well). Sprinkle generously with sugar and allow to continue to cool. After an hour or two, flip the pieces and sprinkle with more sugar. Allow to cool and set for at least 2 more hours. I left mine to sit overnight.
• Once dry, place the candied ginger pieces in an airtight container with a little more sugar so you can shake and fully coat all of the pieces.

CANDIED GINGER AND SYRUP

Steps:

• Peel ginger and slice into rounds about 1/8 inch thick.
• Mix sugar and water in a large sauce pan and bring to boil.
• When sugar is disolved, add ginger and boil for 45 minutes.
• Ginger should be sweet and tender.
• Drain ginger and reserve liquid.
• Place ginger on rack to dry for 30 minutes.
• Toss with sugar to coat.
• Let dry on wax paper.
• Store in airtight container.
• Boil reserved liquid until reduced to a syrup with consistency between maple syrup and honey. (mine was that way after the 45 minutes with the ginger in it.
• Sugar will crystallize so just add a little water and boil.
• Store in airtight container in refrigerator.
• Syrup can be used for waffles, icecream, tea, Or whereever you use syrup.

HOW TO MAKE HONEY CANDIED GINGER AND GINGER SYRUP

Steps:

• Wash your ginger and peel if desired. I personally don't peel it. I just scrub it really well.
• Slice it very thin or chop into small chunks.
• Place in a small saucepan and cover with the honey and water.
• Bring to a simmer and reduce to low heat.
• Cover and let simmer for 30 minutes.
• Remove lid and let summer on low heat for another 30 minutes or until the ginger is tender when you poke it with a fork. The syrup should also be reduced by about half.
• Remove from heat and let cool.
• Pour the mixture through a strainer and let the syrup completely drip off the ginger pieces.
• Once drained completely, spread the ginger pieces out in a single layer on a wire rack or a sheet pan covered with wax paper. The wire rack works best if you have one.
• Let the ginger sit out for at least 12 hours or until it has started to dry. You could also use your dehydrator on low for about 8 hours if you prefer.
• Transfer to an airtight container. I store mine in the fridge and it will keep for quite a long time.
• Enjoy as a healthy little sweet treat, or come up with creative ways to incorporate it into your cooking or baking!

GINGER SYRUP

Steps:

• Bring ginger, sugar, and water to a simmer in a small heavy saucepan over medium-low heat, stirring until sugar has dissolved, then gently simmer, uncovered, 30 minutes. Strain through a sieve and reserve ginger for another use (see cooks' note, below), then cool to room temperature.