Homemade Candied Ginger & Ginger in Syrup ~ Naturally Gluten Free!
Candied (or crystallized) ginger is a fantastic way to add a little sweet and spice to your holiday baking. It can also be a costly one if you don’t have my special way to make your own!
McCormick offers it for the special price of $9.54 for 2 ounces! That is, if you purchase three 2-ounce jars. If not, it’s a little more.
You can buy in bulk and get a better deal. Prices range from $10 to $30 per pound, depending upon how much ginger you purchase and the quality of the ginger used.
Those prices certainly aren’t palatable, but neither are some of my favorite recipes if I must omit the candied ginger. That’s why I make my own.
That’s right! I make my own candied ginger, and I’m going to share with you how to do it, too! It’s so simple and affordable, you’ll never buy candied ginger again! Fresh ginger root is available in most supermarkets. It is sold by the pound, with prices ranging from $2.99 to $4.69.
McCormick offers it for the special price of $9.54 for 2 ounces! That is, if you purchase three 2-ounce jars. If not, it’s a little more.
You can buy in bulk and get a better deal. Prices range from $10 to $30 per pound, depending upon how much ginger you purchase and the quality of the ginger used.
Those prices certainly aren’t palatable, but neither are some of my favorite recipes if I must omit the candied ginger. That’s why I make my own.
That’s right! I make my own candied ginger, and I’m going to share with you how to do it, too! It’s so simple and affordable, you’ll never buy candied ginger again! Fresh ginger root is available in most supermarkets. It is sold by the pound, with prices ranging from $2.99 to $4.69.
Fresh Ginger Root
My most recent ginger purchase was $3.29 for a pound. Sugar and water are the only other ingredients needed to make your own candied ginger, which means this is a super-simple money-saver!
Now let me show you how to make it, just in time for your holiday baking! I’m also going to share with you my favorite Christmas morning breakfast, Gluten Free Ginger Cream Scones.
And don’t forget, this Candied Ginger recipe is so simple, you’ll want to make extra to give – it makes a terrific homemade gourmet gift for your favorite foodie!
Let’s get started with the Candied Ginger...
Now let me show you how to make it, just in time for your holiday baking! I’m also going to share with you my favorite Christmas morning breakfast, Gluten Free Ginger Cream Scones.
And don’t forget, this Candied Ginger recipe is so simple, you’ll want to make extra to give – it makes a terrific homemade gourmet gift for your favorite foodie!
Let’s get started with the Candied Ginger...
Ginger 2 Ways ~ In Syrup or Candied
Naturally Gluten Free Homemade Candied Ginger
1/2 pound small fresh ginger root (the smaller roots are more tender than large ones and less fibrous)
2 cups granulated sugar, plus additional sugar for coating the ginger slices, if desired
2 cups water
1/8 teaspoon salt
Prepare the ginger for candying:
Peel ginger. I like to use a vegetable peeler to do this.
Slice ginger. Make it as thin as possible. The key to the thinnest slices is to use a very sharp knife.
Place ginger slices in a saucepan. Add just enough water to cover the ginger. Bring the water to a boil over medium heat.
Reduce the heat to low and simmer for ten minutes. Drain the water from ginger.
Place the ginger back in the saucepan and REPEAT the boil, simmer, drain step above.
Now, to candy the ginger:
Combine sugar, water, salt, and ginger slices that you’ve prepared. Cook this mixture over medium to medium-high heat until the temperature reaches 225 degrees F. This is where your candy thermometer comes in handy!
Once the mixture reaches 225, remove the pan from heat immediately.
Options: Ginger Slices in Syrup OR Sugar-Coated Ginger:
Let’s do both!
For ginger in syrup:
Allow the mixture in saucepan to stand for an hour at room temperature to cool down a bit. Spoon the mixture into a glass storage jar with a tight fitting lid. Store in the refrigerator indefinitely. To put a number on it, we’ll go with 6 months, but I’ve never had ginger in syrup go bad, even after as long as 1 year. The syrup is delicious drizzled over gluten free pancakes, ice cream, or even in a cocktail!
For sugar-coated ginger slices:
Immediately after removing the hot mixture from the heat, drain the ginger slices, getting as much of the syrup off the ginger as possible. I use a wire mesh sieve to do this.
Gluten Free Gigi Tip: I strain the ginger slices over a large bowl to capture the syrup. I store this in the refrigerator in a glass jar tightly sealed to use for other purposes, such as a pancake or waffle topping or a simple syrup for sautéed pear slices.
With drained ginger still in sieve, over a separate bowl from where you captured the syrup, pour in enough granulated sugar to coat the ginger slices. Give them a turn and toss until they are well-coated.
Once slices are completely covered with sugar, give them a shake to get rid of excess sugar.
Gluten Free Gigi Tip: Save this excess sugar – you can use it to top scones before baking or for cookies or a cake to impart a mild ginger flavor).
Place the ginger slices on a pan you’ve covered with foil or wax paper to dry (this may take several hours or even overnight).
To store sugar-coated ginger slices, place them in a glass jar and keep tightly sealed at room temperature for up to 3 months.
Use candied ginger in cookies, in muffins, as a garnish, or in my Ginger Cream Scones for a special holiday brunch or Christmas morning breakfast!
See how easy it is to make your own Candied Ginger!
1/2 pound small fresh ginger root (the smaller roots are more tender than large ones and less fibrous)
2 cups granulated sugar, plus additional sugar for coating the ginger slices, if desired
2 cups water
1/8 teaspoon salt
Prepare the ginger for candying:
Peel ginger. I like to use a vegetable peeler to do this.
Slice ginger. Make it as thin as possible. The key to the thinnest slices is to use a very sharp knife.
Place ginger slices in a saucepan. Add just enough water to cover the ginger. Bring the water to a boil over medium heat.
Reduce the heat to low and simmer for ten minutes. Drain the water from ginger.
Place the ginger back in the saucepan and REPEAT the boil, simmer, drain step above.
Now, to candy the ginger:
Combine sugar, water, salt, and ginger slices that you’ve prepared. Cook this mixture over medium to medium-high heat until the temperature reaches 225 degrees F. This is where your candy thermometer comes in handy!
Once the mixture reaches 225, remove the pan from heat immediately.
Options: Ginger Slices in Syrup OR Sugar-Coated Ginger:
Let’s do both!
For ginger in syrup:
Allow the mixture in saucepan to stand for an hour at room temperature to cool down a bit. Spoon the mixture into a glass storage jar with a tight fitting lid. Store in the refrigerator indefinitely. To put a number on it, we’ll go with 6 months, but I’ve never had ginger in syrup go bad, even after as long as 1 year. The syrup is delicious drizzled over gluten free pancakes, ice cream, or even in a cocktail!
For sugar-coated ginger slices:
Immediately after removing the hot mixture from the heat, drain the ginger slices, getting as much of the syrup off the ginger as possible. I use a wire mesh sieve to do this.
Gluten Free Gigi Tip: I strain the ginger slices over a large bowl to capture the syrup. I store this in the refrigerator in a glass jar tightly sealed to use for other purposes, such as a pancake or waffle topping or a simple syrup for sautéed pear slices.
With drained ginger still in sieve, over a separate bowl from where you captured the syrup, pour in enough granulated sugar to coat the ginger slices. Give them a turn and toss until they are well-coated.
Once slices are completely covered with sugar, give them a shake to get rid of excess sugar.
Gluten Free Gigi Tip: Save this excess sugar – you can use it to top scones before baking or for cookies or a cake to impart a mild ginger flavor).
Place the ginger slices on a pan you’ve covered with foil or wax paper to dry (this may take several hours or even overnight).
To store sugar-coated ginger slices, place them in a glass jar and keep tightly sealed at room temperature for up to 3 months.
Use candied ginger in cookies, in muffins, as a garnish, or in my Ginger Cream Scones for a special holiday brunch or Christmas morning breakfast!
See how easy it is to make your own Candied Ginger!
Gluten Free Ginger Cream Scones with Homemade Candied Ginger
Gluten Free Gigi’s Christmas Morning Favorite:
Gluten Free Ginger Cream Scones with Homemade Candied Ginger
1 1/2 cups Gluten Free Flour Blend
1/3 cup granulated sugar
1/2 Tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground ginger
1/2 teaspoon fresh lemon zest
1/4 teaspoon salt
3 Tablespoons cold Neufchatel (1/3 less fat cream cheese)
3 Tablespoons cold butter (you may use an equal amount of Earth Balance, coconut spread, or shortening in place of butter)
1/2 cup milk (I use rice milk; you may use any dairy or non-dairy milk you like)
1/4 cup candied ginger
1/2 Tablespoon (additional) sugar
Preheat your oven to 425 degrees. Line a baking pan with parchment or foil, or spray lightly with cooking spray.
In a large mixing bowl, combine flour blend, sugar, baking powder, soda, ginger, lemon zest, and salt. Whisk to blend.
Add Neufchatel and butter (or substitute) and cut these into dry ingredients with a fork until you achieve a crumb-like mixture.
Add milk, grated fresh ginger, and candied ginger. Stir just until mixture comes together in a ball of dough. It will be slightly sticky.
Turn the ball of dough onto your prepared baking pan and form it into an 8-inch circle, about 1 1/2 – inches thick.
Score the dough as if dividing into 8 wedges. Do not cut more than half way through the dough.
Sprinkle the top of the dough round with the remaining 1/2 Tablespoon of sugar, and top with the 1 teaspoon of minced candied ginger.
Bake for 22 to 25 minutes, or until edges turn golden brown and the center is set and springs back lightly when touched.
Remove scones from the oven and allow to cool slightly before cutting into wedges along score marks.
See how to make my favorite Gluten Free Ginger Cream Scones with Homemade Candied Ginger!
These recipes are two of my favorites to make this time of year, and I know you’ll enjoy them, too!
I encourage you to join me in the kitchen and try more of my gluten free recipes to see how tasty living gluten free can be!
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I encourage you to join me in the kitchen and try more of my gluten free recipes to see how tasty living gluten free can be!
To receive every new gluten free recipe right in your inbox each week along with my latest “A Side of Science” articles be sure to SIGN UP for my FREE E-LETTER!
More Ways to Stay Connected!
For questions or comments, send them to: mailbox (at) glutenfreegigi (dot) com. I’m enjoying all the reader email and will always respond to you. I’m also trying to answer your questions in How-To videos so everyone can benefit. Keep watching for YOUR question!
Don’t forget to follow along on Twitter and "Like" my Facebook page to stay up-to-date with all the exciting announcements and information I have for you! You’ll be seeing some special Gluten Free Gigi holiday treats here that you won’t find anywhere else!
And speaking of information I have for you, I’ve got a special holiday mini-series for upcoming “A Side of Science” articles on Thursdays during December!
Check out...
Don’t forget to follow along on Twitter and "Like" my Facebook page to stay up-to-date with all the exciting announcements and information I have for you! You’ll be seeing some special Gluten Free Gigi holiday treats here that you won’t find anywhere else!
And speaking of information I have for you, I’ve got a special holiday mini-series for upcoming “A Side of Science” articles on Thursdays during December!
Check out...
This Week’s Trivia Question!
With the holidays in full swing, it’s time to talk about the “S” word!
No, not “sleigh bells”. The other “S” word... STRESS!
There’s way too much of it this time of year. One way to combat stress is to maintain a healthy diet. Of course, that alone can lead to stress with a cookie tray at every turn. Add to that sticking to a gluten free diet, and it can be overwhelming!
That’s why, during the month of December, I’ll be sharing ways to stay healthy while still enjoying the festivities of the season. If you have specific questions related to this topic, send a note to my mailbox and I’ll try to answer it here!
This Week’s Trivia Question: Last week, I shared 5 orange stress-busting foods to help with stress related to the hustle-bustle of the holidays. With less than 3 weeks to go until Christmas day, we’re getting more in the spirit with a more traditional color – What color could it “B”??
Come back on Thursday and I’ll have your answer along with yummy gluten free stress-busting recipes you can try NOW!
No, not “sleigh bells”. The other “S” word... STRESS!
There’s way too much of it this time of year. One way to combat stress is to maintain a healthy diet. Of course, that alone can lead to stress with a cookie tray at every turn. Add to that sticking to a gluten free diet, and it can be overwhelming!
That’s why, during the month of December, I’ll be sharing ways to stay healthy while still enjoying the festivities of the season. If you have specific questions related to this topic, send a note to my mailbox and I’ll try to answer it here!
This Week’s Trivia Question: Last week, I shared 5 orange stress-busting foods to help with stress related to the hustle-bustle of the holidays. With less than 3 weeks to go until Christmas day, we’re getting more in the spirit with a more traditional color – What color could it “B”??
Come back on Thursday and I’ll have your answer along with yummy gluten free stress-busting recipes you can try NOW!
~g~
Thank you for taking time to visit!
Remember, my mission here at GlutenFreeGigi.com is to share my experience and knowledge to help you navigate your gluten free life with ease and confidence!
Come back often for the most recent gluten free recipes and information each Tuesday and Thursday.
I’m glad we’re sharing the journey!
xo,
Gluten Free Gigi
Remember, my mission here at GlutenFreeGigi.com is to share my experience and knowledge to help you navigate your gluten free life with ease and confidence!
Come back often for the most recent gluten free recipes and information each Tuesday and Thursday.
I’m glad we’re sharing the journey!
xo,
Gluten Free Gigi
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