Candied Ginger

While walking through the new Whole Foods here in Chicago, I came across a large supply of ginger root. I've always loved ginger, from cookies to ice cream to eating after sushi.  Seeing the nicely arranged stack of ginger reminded me of a recent episode of Good Eats where Alton Brown featured an incredibly simple Candied Ginger recipe and so I had to try it.


Slicing the ginger thin enough seems to be one of the key parts to this recipe.  A few of mine were thicker and it can be a big bite for a snack that carries such a punch of flavor.  I love this sweet-spicy treat.  And apparently you can add it to other recipes such as a peach pie as flavoring.

Candied Ginger
Found on Good Eats

Ingredients

* Nonstick spray
* 1 pound fresh ginger root
* 5 cups water
* Approximately 1 pound granulated sugar

Directions

Spray a cooling rack with nonstick spray and set it in a half sheet pan lined with parchment.

Peel the ginger root and slice into 1/8-inch thick slices using a mandoline. Place into a 4-quart saucepan with the water and set over medium-high heat. Cover and cook for 35 minutes or until the ginger is tender.

Transfer the ginger to a colander to drain, reserving 1/4 cup of the cooking liquid. Weigh the ginger and measure out an equal amount of sugar. Return the ginger and 1/4 cup water to the pan and add the sugar. Set over medium-high heat and bring to a boil, stirring frequently. Reduce the heat to medium and cook, stirring frequently, until the sugar syrup looks dry, has almost evaporated and begins to recrystallize, approximately 20 minutes. Transfer the ginger immediately to the cooling rack and spread to separate the individual pieces. Once completely cool, store in an airtight container for up to 2 weeks.

- Dan