Spiced Candied Ginger
A sweet and spicy holiday treat
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Servings: 30 pieces
Calories: 64kcal
Ingredients
- 2 cups granulated sugar
- 1 pound fresh ginger peeled and sliced into 1/4-inch rounds
- 1/4 teaspoon ground clove
- 1/4 teaspoon ground cinnamon
Instructions
- Place 1 3/4 cups sugar in a medium saucepan, and add 1 1/2 cups water. Bring mixture to a simmer, and stir until sugar is dissolved.
- Add sliced ginger to the sugar water, and simmer for 40 minutes.
- Strain ginger, reserving liquid, if desired for another use.
- Lay ginger in a single layer, on a wire rack and let dry completely, at least 8 hours or overnight.
- Combine remaining 1/4 cup of sugar, clove and cinnamon in a bowl. Add ginger and toss well to combine and coat ginger well with sugar-spice mixture.
- Store in an airtight container for up to 2 weeks. Keeps longer if refrigerated.
Notes
Adapted from America's Test Kitchen. Store in an airtight container in the refrigerator
Nutrition
Calories: 64kcal | Carbohydrates: 16g | Protein: 0.3g | Fat: 0.2g | Saturated Fat: 0.03g | Polyunsaturated Fat: 0.02g | Monounsaturated Fat: 0.02g | Sodium: 2mg | Potassium: 63mg | Fiber: 0.3g | Sugar: 14g | Vitamin A: 0.1IU | Vitamin C: 1mg | Calcium: 3mg | Iron: 0.1mg
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