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| By my calculations, $6 for two big ginger roots + sugar = $100 of candied ginger |
I made candied ginger a couple of times in Poland for scones. I make a lot of things that I would normally buy, just because it’s not available. The same is true for many expats. We’re just all making different things.
Prethi is making reshmi murgh tikka, an Indian silken chicken kabob, rather than going to a restaurant for it. Yana is making kubbeh, because unlike the markets in Israel, they don’t sell a frozen version of the meat filled dumplings in Poland. As for me, it’s been spicy sausages, candied ginger, and ranch dressing.
I’m in the states for a couple of months now, and I’ve seen what they’re charging in the supermarket for candied ginger, $9.99 for a little spice jar of the golden goodness. I made enough to fill two jars, much larger than spice jars.
Ingredients
1 1/2 pounds ginger root
3 cups sugar
6 cups water
Directions
- Peel the ginger and slice about 1/8 inch thick
- Add to a frying pan with sugar and water
- Bring to a boil, reduce heat and simmer until almost all of the water has evaporated, stirring occasionally, more frequently toward the end
- With a slotted spoon, move the ginger to a cooking rack over parchment paper
- Allow the ginger to cool and firm up
- Dice and store in tightly cover jar, up to 3 months
- The sugar that drips off has a very strong ginger flavor and can be used to flavor tea, top ice cream, etc.
An accountant by trade and a food blogger since 2009, Lois Britton fell in love with Polish cuisine during the years she lived in Poznań, Poland. As the creator of PolishHousewife.com, she loves connecting readers with traditional Polish recipes. Lois has a graduate certificate in Food Writing and Photography from the University of South Florida. She is the author of The Polish Housewife Cookbook, available on Amazon and on her website.
tralf
I've made it using Alton Brown's recipe, but yours sounds and looks better. I'll use it next time.
Lois B
This started out as Alton's but has evolved into the lazy woman's version. Or the prepared from memory version.
Jenn
Lois, this is on my list for what to make! Glad to see you liked it. I will use your recipe :).
Lois B
I think Alton dumps the water out and adds the sugar after the ginger has cooked. I wonder if that takes away some of the heat.
evil cake lady
oh i wouldn't want to lose the heat! i was just looking at david lebovitz's version of candied ginger the other day. i eat so much of the stuff that it is time i just buck up and make it myself. i like the looks of your lazy woman's version, thank you for sharing!
faithy
I want to make some too! Thanks for sharing your lazy version..i always like lazy/shortcut versions! 😀 I haven't been baking much this year because everyone is trying not to take in too much sugar..:S