Candied Ginger

The combination of ginger’s sharp bite and sweet sugar is incomparable. Enjoy alone, or use to enliven salads and desserts.

Serves: 12Hands-on: 30 minutesTotal: 10 hoursDifficulty: Medium

Serves: 12


  • 6 oz. fresh ginger
  • 1 1⁄2 cups water
  • 1 3⁄4 cups sugar


  • Soak the ginger overnight and drain. Peel the ginger, removing any knobs, and cut into chunks.
  • Fill a large saucepan with water and bring to a boil. Add the ginger and simmer for about 1 1⁄2 hours. Drain. Repeat again, simmering until the ginger is tender and can be easily pierced with a fork. Drain well.
  • Bring 1 1⁄2 cups water combined with 1 1⁄2 cups sugar to a boil in a medium saucepan over high heat. When the sugar and water have formed a thick syrup, reduce the heat to low and add the ginger. Simmer until the water is nearly absorbed and the hardened sugar coats the ginger. Remove and roll the ginger in the remaining 1⁄4 cup of sugar. Cool and store in an air-tight container.