Love on a Plate

Ginger Syrup and Candied Ginger

This is simple recipe produces both great ginger syrup (useful in cocktails or to make your own ginger ale) and candied ginger.

 

2 cups peeled fresh ginger chopped or sliced as you like*

2 1/4 cups sugar

6 cups water

 

*You will be using this ginger to also create the candied ginger, so slice it how you would like to eat it, realizing the bigger chunks take a lot longer to cook.

1.  Peel and slice or chop the ginger (see note above)
2.  In a medium heavy saucepan, combine the ginger, 2 cups sugar and the water. Bring to a boil. Then reduce heat to a simmer.
3. Simmer for 1 hour (or more depending on how thinly you’ve sliced your ginger)
4. Meanwhile, line a small sheet pan with wax or parchment paper. Spread the remaining 1/4 cup sugar on the lined sheet pan.
5.  When the ginger is done (it will be soft), pour syrup through strainer into a container. Save the ginger pieces and toss them in the sugar on the cookie sheet. Spread them out on the sheet and let dry for several hours, or overnight.
6. Let the ginger syrup cool, then refrigerate. If you want a thicker ginger syrup, continue to cook over medium-low heat until it reaches the consistency you want.

(adapted from a combo of recipes from http://www.imbibemagazine.com/Ginger-Syrup-Recipe and http://www.brooklynfarmhouse.com/2009/03/25/homemade-candied-ginger-ginger-syrup-and-ginger-ale/)