Honey-Candied Ginger

Medicine never tasted so good. The popular Asian after-dinner nibble, crystallized ginger, is an effective digestive aid.  It is, however, more sugary than many of us would prefer.

Here’s my solution. Although it is not a quick recipe, it’s decidedly one of my most successful recipes judged by how many people taste it, ask for the recipe and report back that they are now making their own.

Expect your honey-candied ginger to be more delicious and satisfying than crystallized ginger but a little less sweet and a little more sticky.

Makes approximately 1¼ cup candied ginger

1 pound fresh ginger with large and plump joints
1 cup honey or maple syrup
½ cup (approximately) unsweetened coconut or hemp, poppy or sesame seeds

Scrape skin from ginger using the back of a metal spoon (which is more efficient than peeling or paring). Cut ginger into small (about 1/2-inch) chunks. Place ginger in a saucepan. Cover with cold water, bring to a boil, reduce heat and simmer for 10 minutes. Drain the ginger (optionally) reserving the liquid for ginger tea.

Repeat this process two more times, each time starting with cold water. The last time, drain the ginger well.

Return ginger to the saucepan and add honey. Bring to a boil, reduce heat to medium and cook 20 minutes or until the syrup is several shades darker (but before it has turned brown) than the original honey and has nearly cooked off. Remove from heat.

With a fork, stir in the coconut or seeds to absorb extra syrup and then lift candy to a plate. Allow to air dry for several hours. Stored airtight, it has a shelf life of many months.

May you be well nourished,

Rebecca Wood

6 Responses to Honey-Candied Ginger

  1. so my ginger came out extremely hot! and a bit fibrous. Anything in the cooking process that could help?

  2. Could you please tell me how to scrape the skin off of ginger using the back of a spoon? I’ve never heard of it. Thanks; this recipe sounds wonderful!

Leave a reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.

New Whole Foods Encyclopedia
The Splendid Grain
 

Information on www.RebeccaWood.com is intended for educational purposes only and should not be substituted for medical advice from a doctor or healthcare provider. Rebecca Wood is neither a medical doctor nor a dietician. Use of this presentation does not establish a doctor-patient relationship. Note: no single facial indicator (such as wrinkles, discoloration or irregular skin texture) makes a particular diagnosis.

www.RebeccaWood.com is not responsible for the comments, views, or opinions made by site visitors, and the site itself reserves the right to use its own discretion when determining whether or not to remove offensive comments or images.

www.RebeccaWood.com is not responsible for the translation or interpretation of content.

©2023 Rebecca Wood