Candied ginger at home: 5 recipes for making candied ginger

Root selection and preparation

To prepare candied fruits, you need to choose a fresh root with a smooth, light skin. Young ginger produces less pungent candied fruits, while old ginger produces quite spicy ones.

When preparing the root vegetable, you need to remember that the beneficial substances are concentrated under the skin itself, so you should peel it off the washed ginger in a very thin layer. Some people prefer to remove the skin by scraping it with a teaspoon. To make cleaning easier, the root is broken into small pieces.

Thoroughly peeled ginger is crushed into rings or long strips. The thickness of the slice depends on how spicy you want the finished product to be.Candied fruits made from thin slices will taste less pungent than those made from cubes or sticks.

Also, to get rid of excess bitterness, ginger is soaked in some recipes. To do this, the slices are poured with ice water and kept in this form for up to 3 days, changing the water every 12 hours.

Follow the instructions in the recipes and you will succeed!

Recipes for making candied ginger root

Candied ginger with citric acid

200 - 250 grams of crushed ginger root are poured with 2 cups of boiling water and boiled over low heat for 60 minutes. During this time, the bitterness should be partially digested. If you plan to use ginger as a sweet dessert, then change the water several times during cooking.

To prepare the syrup, use half a glass of water and 200 grams of sugar. Boiled and dried ginger is placed in a saucepan with syrup and boiled until the syrup thickens and the pieces become transparent. This indicates that the ginger is completely saturated with sugar.

In a flat plate, mix 2 tablespoons of granulated sugar and 1/4 teaspoon of citric acid. Using a fork or kitchen tongs, place pieces of ginger into the prepared mixture and roll on all sides.

Watch the video from Marmalade Fox on how to make candied ginger at home, adding the juice of 1 lemon to the syrup.

Candied ginger with cinnamon and cloves

The technology for preparing spicy candied fruits is similar to the previous recipe. The only difference is that additional ingredients are added to the sugar syrup: 2 cloves and 0.5 teaspoon of cinnamon.

Candied fruits are fast

Thin slices of ginger, approximately 200 grams, are poured with boiling water and boiled for ½ hour.For this recipe, it is best to chop the ginger using a vegetable peeler. The resulting decoction is drained and used later to make tea. Sprinkle the limp slices with 6 tablespoons of sugar and add 3 tablespoons of water. Place the container on low heat and cook until the syrup is almost completely absorbed into the pieces. The ginger becomes translucent.

Hot ginger is rolled in sugar and sent to dry.

Watch the video from the channel “YuLianka1981”, which tells about a quick way to prepare candied ginger

The long way

Candied fruits prepared according to this recipe turn out to be similar to candies, since, due to long soaking and cooking, they lose most of their pungency.

Ginger slices are soaked in cold water for 3 days, changing the water 3-4 times during this time.

The soaked ginger is poured with water and boiled over medium heat for 20 minutes. Then the water is drained and new one is poured. Boil the root for another 20 minutes. The procedure is repeated a third time.

After cooking, place the ginger pieces in a colander and allow the excess liquid to drain completely.

The ginger mass is then weighed to determine the amount of sugar. The ratio of boiled ginger and sugar is 1:1, and water takes exactly half the amount of granulated sugar. Syrup is made from sugar and water.

Pieces of root vegetables are boiled in the sweet mixture for 20 minutes, and then left in the pan until completely cooled for 8 - 10 hours. After this, the ginger is boiled again for 20 minutes and cooled. Boil ginger 3 times for 20 minutes.

The slices boiled in syrup, if desired, are sprinkled with sugar and dried.

Candied ginger boiled with salt

For this recipe you will need 2 large ginger roots, 250 grams of sugar and 1 teaspoon of salt.

Ginger is crushed into 5 mm thick plates and poured with cold water so that the liquid covers the slices by 2 centimeters. Also add ¼ teaspoon of salt to the bowl. Boil ginger in saline solution for half an hour.

After this, the liquid is drained and the ginger is filled with fresh water and the same amount of salt. Cook for 20 minutes. The procedure with changing salt water and cooking for 20 minutes is repeated 2 more times.

After boiling in salted water, the ginger is covered with 250 grams of sugar and poured with 1 liter of cold water. Boil the root over low heat for 1.5 hours. The container is not covered with a lid.

The finished slices are sprinkled with sugar on all sides and dried until tender.

Drying methods

Place the finished candied fruits on a baking sheet covered with baking paper, or construct a structure consisting of a baking sheet and a wire rack on top. Place the candied slices on a wire rack and dry at room temperature.

When drying in an oven, set the temperature to the minimum value - 60 - 70 degrees, and keep the door ajar. You can place a kitchen towel, an oven mitt, or a box of matches in the gap of the doorway.

If an electric dryer is used for drying, then the temperature in it is set to an average value of 50 - 60 degrees, and the grates are swapped every 1.5 - 2 hours.

How to store the finished product

Store pieces of candied ginger in a cool, dark place, in containers with a tight-fitting lid, for 3 to 4 months.