If you also usually buy tons of them, to be able to munch on them whenever you need them, not only for the throat, but also to calm nausea during pregnancy or travel, to improve digestion, relieve muscle and joint pain or cure colds or flu, here is a recipe that you can’t help but try.
Let’s see how to prepare candied ginger at home.
Ingredients
Candied ginger: preparation
To prepare candied ginger you must first of all clean it, perhaps with the help of a potato peeler, from all the peel.
Subsequently you need to slice it into thin slices, or cubes, all of approximately the same size. Place the slices of about 3 mm on the bottom of a pan and cover them completely with cold water, until they are at least 3 centimeters higher.
Everything must be brought to the boil and left to simmer for about 40 minutes, until the ginger has softened. In reality it is also possible to use the pressure cooker, reducing cooking to 15 minutes from the whistle.
At this point it is necessary to drain the ginger, and put it back in another pot with a little water, which just covers the ginger. Now add the brown sugar.
The new cooking must continue until golden brown and the liquid that forms has evaporated. Leave to simmer for another 30-35 minutes. After this time, all you have to do is remove the candied ginger with a slotted spoon, taking care to let the syrup drip, which you will keep aside to garnish fruit salads, yogurt, ice cream, desserts or drinks. Or you can choose to freeze it like ice cubes, which you can then immerse in a cup of boiling water with the result of obtaining a delicious herbal tea.
Suggestions
Candied ginger can be stored in an airtight jar for several days. If you made a large batch, try freezing it in small pieces. So it will always be ready to be used for herbal teas, teas, or to add a spicy touch to any dish.
You can also use the remaining liquid to flavor yogurt, panna cotta or ice cream, or to create a delicious refreshing cocktail in summer.
