Time
50 min
Serving
4 persons
Calories
400
A sweet and spicy treat made from fresh ginger, perfect for baking or snacking, with natural antiemetic properties.
Ingredients
- ginger: 1 pound (peeled and thinly sliced, using a mandoline)
- granulated sugar: 2 cups (plus more for dusting)
Metric Conversion
Stages of cooking
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Place a wire rack over a baking sheet.
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Place the ginger in a saucepan and add just enough water to cover. Bring to a boil over high heat. Lower the heat to medium, cover, and cook for about 20 minutes. Drain the ginger, reserving ¼ cup of liquid.
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Add the ginger and the reserved ginger water back to the saucepan and add the sugar. Bring to a boil over high heat, stirring well. Lower the heat to medium and cook, stirring occasionally, until the ginger appears almost dry and the sugar is about to recrystallize, 30 to 40 minutes. Immediately remove from heat. Using a slotted spoon, transfer the ginger to the wire rack.
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Let the ginger dry out for at least 3 hours before tossing it in more granulated sugar to taste.
