These candied ginger treats are moist, chewy, sweet, spicy and have tremendous health benefits. They make the perfect edible holiday gift! Ginger is anti-inflammatory, boosts your immune system and improves digestion. I love having a little nibble of these after a meal.
After step one in the instructions below, you can drink the strained water as tea (by adding some more hot water into a cup) – don’t just pour this goodness down the drain! You can also save this super concentrated liquid in the fridge for up to 5 days for tea on demand. Just use a couple of tablespoons per cup of hot water.
- 3 cups water
- 3 cups coconut sugar + ¼ cup for coating (if you want lighter colored ginger, use evaporated cane juice)
- 2 cups peeled and sliced ginger
- Place the sliced ginger in a pot, add enough water to cover the ginger and bring to a boil. Turn the heat down and simmer for 30 minutes. Drain the water or save the water for super concentrated ginger tea.
- In the same pot with the ginger add ½ cup of water, the sugar and mix to combine. Bring to a boil. Turn the heat down to a simmer and cook for 20 minutes or longer until the water evaporates and gets very sticky.
- Using a slotted spoon, scoop out the ginger and place on a wire rack to cool.
- Roll the ginger in the remaining sugar until coated. Store in an airtight container for up to 3 months.
If you know someone who loves ginger or making holiday treats, please share this recipe with them!
** 12/19 Editorial note: recipe updated to clarify amount of water used in step two, and note about evaporated cane juice***