Candied ginger

Step 1

Remove the ginger skin using a spoon or vegetable peeler. Thinly slice the ginger (about ⅛ inch thick).

Step 2

Add the ginger slices to a saucepan, and cover with 5 cups water. Bring to a boil over medium-high, then simmer over medium heat for about 15 minutes, or until tender.

Step 3

Drain the ginger, reserving the liquid. Add the cane sugar and 2 cups of the reserved ginger liquid to the ginger in the pot. Stir until dissolved, then simmer over medium heat, stirring occasionally, until the syrup thickens and the mixture reaches 225°F, about 30 minutes.

Step 4

Strain the ginger. (Reserve the syrup for teas, mocktails, or desserts! It will last in the refrigerator for 2–3 months when stored in a clean, airtight container.)

Step 5

Spread the turbinado sugar evenly on a baking sheet. Toss the warm ginger slices in the sugar until fully coated.

Step 6

Allow the ginger to dry on a wire rack or parchment paper for about 3 hours. Once set, store in an airtight container at room temperature for up to 1 month or in the refrigerator for 2–3 months.

Step 7

Enjoy!