Who hasn’t tasted ginger at least once? Ginger is an ingredient that we find in the most varied products: from sweets to savory baked goods, from herbal teas to juices, from beer to sauces, up to even cosmetic and herbal products.
Ginger does not “only” have a particular and decisive aroma that gives dishes an extra touch, but it is also rich in active ingredients that provide numerous health benefits.
If you are a herbal teas lover, how many times have you enjoyed a nice warm infusion of ginger and lemon after a meal? Especially in winter, ginger tea is a real treat: the slight spiciness of this spice makes it a refreshing and warming drink. But not only: the active ingredients contained in ginger, in particular gingerols and shogaoli, seem to be able to increase the production of gastric juices and bile acids, thus stimulating the digestive process.
One of the properties for which ginger is best known, second only (perhaps) to its digestive properties, is its antiemetic properties. In fact, ginger is an excellent remedy for various types of nausea, particularly those caused by movements such as motion sickness, seasickness, and air sickness.
According to some studies, ginger appears to be able to reduce the synthesis of inflammatory molecules by acting directly on the enzymes responsible for their release into circulation. In fact, it is not uncommon to find dry ginger extract as an ingredient in a formulation of supplements for joint wellness. Or you can use ginger essential oil as an anti-inflammatory against rheumatism and joint pain by mixing a few drops in a carrier oil and applying it locally on the painful area.
I’m not a big fan of ginger, but since I live in a country where ginger is basically a staple food, I’m trying to find tasty ways to include it in my diet.
The candied ginger recipe is simple, inexpensive, and ready in a couple of hours. Fresh ginger, water, and sugar: with these three ingredients, it is possible to prepare a sweet treat with beneficial properties, perfect for keeping and suitable as a delicious Christmas gift idea.
Candied ginger is a very simple recipe that can be made at home without any fancy kitchen equipment. In fact, it is enough to equip yourself with a potato peeler, a scale, and a saucepan, and within a couple of hours, the ginger will be ready to be stored. The ideal is to keep it in airtight glass jars so that the humidity does not damage it.
Candied ginger is characterized by a spicy taste, with warm and intense shades reminiscent of lemon and wood.
It is eaten like this, as if it were a candy, perhaps to conclude a meal without too much guilt, but it is also perfect as an ingredient for decorating desserts. You can try it paired with chocolate or as an accompaniment to a cup of hot tea.
Candied ginger boasts digestive, tonic, stimulating properties and is also excellent for relieving nausea.
Among the many good reasons to make this recipe, there is one particular: it is also a lovely Christmas gift idea, perhaps to bring when you are a guest for dinner.
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Ingredients:
- fresh ginger
- granulate sugar
- water
How to prepare candied ginger with step-by-step instructions
Peel the ginger with a potato peeler and wash it under running water to remove any residue from the peel. Dry it with a clean cloth and cut it into thin slices.
Transfer the slices to a saucepan and pour cold water to cover the ginger by at least three fingers.
Bring to a boil. From now on, cover and continue cooking, over low heat, for 40-45 minutes. After this time, the ginger must be soft. Drain it, weigh it, and put it in the saucepan together with the same amount of sugar (according to the example in the photo, I added 110 g).
Add more water, enough just to cover the ginger and sugar. Stir until the sugar dissolves, then cook over low heat for about 60 minutes or until the slices of ginger are transparent and the liquid is syrupy. Stir from time to time. Drain with a slotted spoon and transfer to a sheet of parchment paper sprinkled with plenty of granulated sugar.
Shake the parchment paper and sprinkle with more sugar to coat the slices of candied ginger. Leave to dry and store in an airtight glass jar.
Candied Ginger
Ingredients
- fresh ginger
- granulated sugar
- water
Instructions
- Peel the ginger with a potato peeler and wash it under running water to remove any residue from the peel. Dry it with a clean cloth and cut it into thin slices.
- Transfer the slices to a saucepan and pour cold water to cover the ginger by at least three fingers.
- Bring to a boil. From now on, cover and continue cooking, over low heat, for 40-45 minutes. After this time, the ginger must be soft. Drain it, weigh it, and put it in the saucepan together with the same amount of sugar (according to the example in the photo, I added 110 g).
- Add more water, enough just to cover the ginger and sugar. Stir until the sugar dissolves, then cook over low heat for about 60 minutes or until the slices of ginger are transparent and the liquid is syrupy. Stir from time to time. Drain with a slotted spoon and transfer to a sheet of parchment paper sprinkled with plenty of granulated sugar.
- Shake the parchment paper and sprinkle with more sugar to coat the slices of candied ginger. Leave to dry and store in an airtight glass jar.
How long does it keep in a glass jar?
For a few months or up to 2 years, if hermetically sealed in a glass jar at room temperature, not exposed to too much light or sudden temperature changes.
Do you like ginger?
Eat healthy! Stay healthy!
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