To prepare candied fruits, you need to choose a fresh root, with a smooth light skin. From young ginger, less burning candied fruits are obtained, and from old ginger, they are quite sharp.

When preparing the root crop, you need to remember that the beneficial substances are concentrated under the skin itself, therefore, it should be peeled off from the washed ginger in a very thin layer. Some prefer to remove the skin by scraping it off with a teaspoon. To make it easier to clean, the root is broken into small pieces.

Thoroughly peeled ginger is crushed into rings or long strips. The thickness of the cut depends on how sharp you want the finished product to be. Candied fruits made from thin slices will taste less spicy than those made from cubes or sticks.

Also, in order to get rid of excess bitterness, ginger is soaked in some recipes. To do this, the cuts are poured with ice water and kept in this form for up to 3 days, changing the water every 12 hours.

Follow the instructions in the recipes and you'll be fine!

Candied ginger with citric acid

200 - 250 grams of chopped ginger root is poured with 2 cups of boiling water and boiled over low heat for 60 minutes. During this time, the bitterness should partially boil away. If you plan to use ginger as a sweet dessert, then the water is changed several times during cooking.

To prepare the syrup, use half a glass of water and 200 grams of sugar. Boiled and sieve-dried ginger is placed in a saucepan with syrup and boiled until the syrup thickens and the pieces become transparent. This suggests that the ginger is completely saturated with sugar.

In a flat plate, mix 2 tablespoons of granulated sugar and 1/4 teaspoon of citric acid. Use a fork or kitchen tongs to spread the pieces of ginger into the prepared mixture and roll on all sides.

Watch the video from Marmalade Fox on how to make candied ginger at home, with the addition of 1 lemon juice to the syrup.

The technology for preparing spicy candied fruits is similar to the previous recipe. The only difference is that additional ingredients are added to the sugar syrup: 2 clove buds and 0.5 teaspoon of cinnamon.

Thin plates of ginger, about 200 grams, are poured with boiling water and boiled for ½ hour. For this recipe, the best way to grind the ginger is with a vegetable peeler. The resulting broth is drained and used later to make tea. The limp slices are sprinkled with 6 tablespoons of sugar and 3 tablespoons of water are added. The container is put on a small fire and boiled until the syrup is almost completely absorbed into pieces. Ginger at the same time becomes translucent.

Hot ginger is rolled in sugar and sent to dry.

Watch the video from the channel "YuLianka1981", which talks about a quick way to make candied ginger

Candied fruits prepared according to this recipe turn out to be similar to sweets, because, due to long soaking and boiling, they lose most of their pungency.

Ginger slices are soaked in cold water for 3 days, changing the water 3-4 times during this time.

Soaked ginger is poured with water and boiled over medium heat for 20 minutes. Then the water is drained and new water is poured. Boil the root for another 20 minutes. The procedure is repeated a third time.

After boiling, the pieces of ginger are laid out in a colander and the excess liquid is allowed to drain completely.

Then the ginger mass is weighed to determine the amount of sugar. The ratio of boiled ginger and sugar is 1:1, and water takes exactly half of the amount of granulated sugar. Syrup is made from sugar and water.

Pieces of the root crop are boiled in a sweet mass for 20 minutes, and then left in a saucepan to cool completely for 8 to 10 hours. After that, the ginger is boiled again for 20 minutes and cooled. Boil ginger 3 times for 20 minutes.

The slices boiled in syrup, if desired, are sprinkled with sugar and dried.

For this recipe, you will need 2 large ginger roots, 250 grams of sugar and 1 teaspoon of salt.

Ginger is crushed into plates, 5 millimeters thick and poured with cold water so that the liquid covers the cut by 2 centimeters. Also add ¼ teaspoon of salt to the bowl. Ginger is boiled in saline solution for half an hour.

After that, the liquid is drained and the ginger is poured with fresh water with the same amount of salt. Boil 20 minutes. The procedure with changing salt water and boiling for 20 minutes is repeated 2 more times.

After boiling in salt water, ginger is covered with 250 grams of sugar and poured with 1 liter of cold water. Boil the root over low heat for 1.5 hours. The container is not closed with a lid.

The finished slices are sprinkled on all sides with sugar and dried until tender.

Ready candied fruits are laid out on a baking sheet covered with baking paper, or a structure is constructed consisting of a baking sheet and a grate on top. The candied slices are laid out on a wire rack and dried at room temperature.

When drying in the oven, the temperature is set to the minimum value - 60 - 70 degrees, and the door is kept ajar. In the gap of the doorway, you can put a kitchen towel, potholder or a box of matches.

If an electric dryer is used for drying, then the temperature in it is set to an average value of 50 - 60 degrees, and the grates are rearranged every 1.5 - 2 hours.

Store pieces of candied ginger in a cool, dark place, in containers with a tight-fitting lid, for 3 to 4 months.

In this article, we will tell you how to cook candied ginger with your own hands at home.

Ginger candied fruits are soft thin plates covered with sparkling sugar crystals.

Sweet gingerbread is a popular dessert served in trendy cafes.

Spicy-sweet candied fruits are served with tea, ice cream, and some liquors.

But ginger sweets have another purpose, they can replace a first-aid kit with a large set of pills.

Ginger candied fruits protect against colds, increase immunity, treat a sore throat, they are even able to block "bad" cholesterol.

• water - 1 tbsp.,
• sugar - 1 tbsp.

In supermarkets, all pieces of ginger root are similar to each other and belong to the same "weight category", each intricate curl weighs about 300 grams. For the preparation of candied fruits, specimens with thick branches are chosen, which are conveniently cut into circles-petals. Ginger root and a quarter of a lemon are washed in cold water.

Ginger root is divided into "sections", cut off a thin brown skin. The yellow pulp is cut into thin slices, the thickness is 3-5 millimeters. Fans of clear geometric shapes can cut the ginger into small cubes.

Chopped ginger is placed in a saucepan, poured with water, boiled over medium heat for 10 minutes. The amount of water is not of fundamental importance, the main thing is that the ginger slices are completely immersed in the liquid.

The water is drained, ginger is poured over with lemon juice, mixed. Ginger water can be used to make tea, this liquid will have a very sharp unusual taste.

Measure the required amount of sugar, add ginger, mix.

Pour one glass of water into a saucepan. The syrup is brought to a boil over medium heat, and then the minimum boil is set.8. Ginger is boiled in sugar syrup for 50-60 minutes. The pan is not covered with a lid, the ginger slices are periodically stirred.9. By the time the boil ends, a significant part of the ginger syrup will have evaporated, the pieces will float in a thickened sweet substance.

Pieces of ginger are placed on the grate of any sieve, droplets of syrup flow into the prepared container. Thickened ginger syrup is an added "bonus" to the recipe. Sweet-spicy syrup is poured into a small jar and put in the refrigerator, and later it is used to prevent colds, adding a little to tea or coffee.

Pieces of ginger are laid out in one layer on a flat plate, left for 20 minutes.

When the ginger has cooled and dried, proceed to the "glazing".

The plate is covered with cooking paper, sugar is poured into a small deep container.

Each plate of ginger is dipped in sugar so that both sides are covered with a sweet "mail".

Leave sugar ginger on a plate, it should “dry” for another hour and a half.

Then candied ginger is placed in a glass jar, which can be left uncovered.

Candied fruits can be stored for six months, they are only afraid of moisture.

Candied ginger fruits are not put in the refrigerator, a suitable place is a kitchen cabinet.

Cook these candied ginger according to our recipe and share your feedback.

You may also be interested in other recipes for homemade sweets.

Candied ginger helps to cope with colds, strengthens the immune system, stimulates appetite, slows down aging and improves memory. You can prepare a treat yourself.

Recipe for candied ginger

Candied ginger is boiled and dried pieces of ginger root. They are used when cooking jams, marmalades, added to pastries or simply put in tea.

How to cook:

1. Peel the root and cut into pieces of arbitrary shape, add water and cook for 1 hour. Drain in a colander to drain the liquid.
2. Prepare syrup from sugar and water, add ready-made ginger and cook for another 1 hour.
3. The mixture is stirred regularly so that all the pieces are evenly covered with syrup. As soon as the ginger becomes transparent, remove it from the syrup and spread it on baking paper.
4. Dry the candied fruits and roll in sugar. Transfer to a glass jar and close the lid tightly. The treat will keep in the refrigerator for 3-4 months.

At room temperature, candied fruits dry out for a long time, so you can spread them on a baking sheet and dry them for 30 minutes in an oven at 40 C.

Ingredients:

• Ginger - 200 gr;
• Sugar - 1 tbsp;
• Water - 2 tbsp;
• Cinnamon - 1 tsp;
• Carnation - 2 pcs.

How to cook:

1. Peel the root, cut into cubes and boil in water for 30-40 minutes. Set aside in a sieve until all the liquid has drained.
2. Mix sugar with water and boil the syrup. Add spices and ready-made ginger, cook for another 1 hour.
3. Take out the gingerbread slices and dry in the oven. Roll the finished treat in powdered sugar.

Using this simple recipe, you can make sweet candied ginger at home by adding 2-3 tbsp. l. honey.

Ginger has a rich composition, so its use, even in the form of candied fruits, has contraindications.

Refuse treats if you have diabetes, stomach ulcers, gallstones or urolithiasis. Ginger irritates the mucous membrane, causes the movement of stones and painful sensations.

Use sweets with caution if you have a fever or high blood pressure. Candied fruits enhance the effect of all drugs, so their simultaneous use is contraindicated.

Despite the fact that ginger root is used in the fight against excess weight, candied fruits are contraindicated in various forms of obesity. Do not neglect this, otherwise you will only gain weight as a result.

As you can see, it is not difficult to prepare a delicacy, but you need to use it carefully, taking into account all contraindications.

See also: pickled cucumber sauce recipe

Candied ginger: properties

Calories: 216 kcal.

Energy value of the product Candied ginger: Proteins: 3 g.

Fats: 0.4 g
Carbohydrates: 54.5 g

Candied ginger are boiled in saturated sugar syrup and dried pieces of ginger root - one of the most amazing and beneficial herbaceous plants for humans, which is considered to be the birthplace of Western India. True, now ginger grows not only in India, but also in China, Vietnam, Japan, West Africa, Brazil, Argentina and Jamaica.

Externally, candied ginger looks rather unpresentable: small, pale yellow candied slices. At the same time, they retain the burning taste of fresh ginger, but softened by sweetness and not so pronounced. But the most important thing is that candied fruits inherit most of the useful properties of the original product, which ginger has not just a lot, but an incredible amount. This is one of the main medicinal plants of Ayurvedic, and indeed of all oriental medicine.

The beneficial properties of candied ginger are so diverse that even a simple listing of them will take a lot of time.

As part of the ginger root, from which candied fruits are prepared, there are so many useful components that ginger is rightfully considered a remedy, if not for all, then for most diseases. Here is a far from complete list of useful substances contained in this plant: potassium, magnesium, manganese, phosphorus, sodium, calcium, silicon, chromium, germanium, iron, vitamin C, nicotinic, oleic and linoleic acid, tryptophan, choline, asparagine, phenylalanine, methionine, valine, threonine, etc.

And ginger owes its burning taste to the fennel-like component gingerol, which accelerates metabolic processes in the body, has anti-inflammatory and analgesic effects and prevents the development of tumors.

Thanks to such a wonderful composition of candied ginger:

• help fight colds and infections of the upper respiratory tract, providing anti-inflammatory, warming, diaphoretic, disinfectant, decongestant, expectorant and analgesic effect;
• strengthen the immune system;
• activate the digestive processes in the body, relieve constipation, relieve intoxication and stimulate appetite;
• have an antispasmodic effect;
• improve blood circulation and cleanse the blood of toxins;
• treat pustular skin diseases;
• normalize the male and female hormonal system;
• improve the cardiovascular system;
• slow down the aging of the body;
• have an antitumor effect;
• regulate lipid metabolism and promote weight loss;
• sharpen memory and increase stamina.

Making candied ginger at home is easy. You can easily handle this on your own. To prepare them according to our recipe, you will need an equal amount (for example, 300 g each) of ginger root and granulated sugar, as well as a little water.

Ginger needs to be peeled and cut into thin slices, and then boiled in water for about half an hour (maybe 40 minutes) so that it becomes softer and slightly loses its pungency. After that, it should be cooled and slightly dried.

While the ginger is drying, prepare the sugar syrup by boiling the sugar in 3 cups of water until completely dissolved. Then pieces of boiled ginger should be sent to the resulting syrup and boiled over low heat until almost all the moisture has evaporated, and the ginger becomes lightly transparent. In this process, it is very important to ensure that future candied fruits do not burn, and stir them regularly.

Then transfer the ginger boiled in syrup to a baking sheet covered with parchment and sprinkled with sugar, sprinkle sugar on top too (it will take about 2/3 cup) and send it to the oven for 30-40 minutes to dry at 40 degrees. You can do without an oven, leaving the candied fruit to dry just in the room, but it will take much more time (about a day).

Pour the finished candied ginger into a jar with a tight lid or into cellophane and store for 3-4 months (sometimes more).

Candied ginger has a wide range of culinary uses. First of all, they are put in jams, marmalade, jams and other sweets to improve their taste and useful properties, as well as for natural preservation, since ginger, both fresh and candied, is an excellent natural preservative.

Candied ginger is also added to a variety of pastries, making it more flavorful and spicy in flavor. By the way, traditional Russian gingerbread is called that because their classic recipe uses such a spice as ginger.

Candied ginger is also put into compotes and even alcoholic drinks, such as liqueurs, are made from them.

It is very tasty and healthy to replace sweets with candied ginger. For example, drink tea with them, especially in the cold season. At the same time, candied fruits can be put directly into the cup, or you can use it as a bite. In any case, candied ginger pieces will help you warm up, and at the same time strengthen your immune system and make you more energetic.

The ginger syrup left after the preparation of candied fruits is also recommended to be added to tea (preferably with lemon). Seagull then acquires an incredible aroma and an amazing aftertaste!

The benefits of candied ginger are certainly not as great as the fresh root, but still quite extensive. They are effective for the preventive and basic treatment of a number of diseases.

First of all, candied ginger is amazingly good. to fight colds. They kill pathogenic bacteria, relieve swelling and inflammation, stimulate expectoration, eliminate chills and warm. With sore throat, it is enough just to chew a piece of candied ginger so that the pain in the throat goes away.

Candied ginger will also be useful for those who have problems digesting food. They are stimulate the digestive system, improve gastric secretion, remove belching and improve appetite.

candied ginger cleanse the blood, remove bad cholesterol and strengthen blood vessels. They are also effective as an aid in the fight against atherosclerosis, high blood pressure and loss of strength.

Ginger is also good in the complex treatment of arthritis, arthrosis and rheumatism.

In addition, ginger root stops the growth of cancer cells.

Candied ginger is recommended for women as pain reliever for painful periods. Stimulating the uterus, ginger root helps cure infertility. He recommended for toxicosis: candied ginger eliminates the accompanying symptoms. Not without interest for women will be the property of ginger burn fat effectively. And candied fruits will also help in this, but only in small doses, because due to the presence of sugars, they are rich in carbohydrates and high in calories (3 times more calories than fresh ginger).

It is also known since ancient times as an aphrodisiac that increases sexual desire.

Candied ginger, unfortunately, can also cause harm. Ginger root is a plant too rich in composition to be absolutely safe to take, even in the form of candied fruits. Of course, there are contraindications.

First of all, they are diabetes, in which any candied fruits are contraindicated.

You can not eat ginger and products from it with gastric and duodenal ulcers, since some components of its composition irritate the mucous membrane, due to which the inflammation will only intensify.

Ginger is not recommended with severe diseases of the liver and kidneys, especially with cholelithiasis and urolithiasis, since its stimulating effect can cause the movement of stones, which is very painful in itself, and if they get stuck, it may well end in an operation. Of course, the effect of candied fruits is weaker than that of fresh ginger, but still quite strong.

Ginger is contraindicated for any bleeding, because it can worsen the condition.

It cannot be accepted at elevated temperature.

Ginger is able to enhance the effect of almost all drugs with which it is used simultaneously. Therefore, be especially careful if you are taking medicines for high blood pressure, arrhythmias, lowering blood sugar, blood thinners, etc.

Despite the fact that ginger is very effective in the fight against excess weight, its candied fruits, as we have already written, are very high in calories (216 kcal per 100 g). The gingerol contained in them, of course, burns calories, but you still shouldn’t abuse candied fruits, otherwise you can not lose weight, but get better.

Do not forget about individual intolerance. Ginger is a very strong plant that is quite capable of provoking an allergic reaction. Therefore, use it very carefully.

- the most delicious oriental delicacy, which is an excellent alternative to jam or preserves. Candied fruits have firmly entered the modern everyday menu as a tasty and healthy dessert. Also, these oriental sweets are added to ice cream, jellies, cakes, cookies and fruit salads. They consist of 80% natural product boiled and dried in sweet syrup. In candied fruits, sugar is a natural preservative, preserving the texture of the product.

Bright, tasty and fragrant candied ginger is very useful for the body, indispensable in decorating sweet dishes and easy to prepare at home.

Description and main characteristics

Candied ginger - processed in the process of cooking in sugar syrup and dried ginger root. Outwardly, they are pale yellow in color, in the form of slices or small square pieces with a slightly burning taste.

Ginger is a very useful root vegetable that is used in many folk cuisines around the world. India is considered to be the birthplace of ginger. Today, ginger is grown in India, Vietnam, China, Argentina, Brazil, Japan, West Africa and Jamaica.

The energy value per 100 grams of candied ginger is 216 kcal, - 3 grams, - 0.4 grams, - 54.5 grams.

Beneficial features

Candied ginger is not only delicious, but also very healthy. They contain many useful properties due to the ginger root. The most important beneficial substances of ginger root are:

• (2043 mg);
• (192 mg);
• (92 mg);
• (115 mg);
• (141 mg);
• (3 mg);
• (5 mg);
• (2.1 mg);
• (166.7 mcg);
• (0.03 mg);
• (0.2 mg).

The content of many useful substances directly depends on how candied fruits were prepared. Some modern manufacturing companies add chemical dyes to give treats a beautiful color, which destroy useful properties. Natural delicacies are useful and help restore emotional balance, relieve fatigue and strengthen immunity.

Candied ginger has a burning taste due to the content of gingerol in them, which effectively accelerates the metabolic processes of substances in the body, has anti-inflammatory and analgesic effects.

Ginger root treats are effectively used in the following cases:

• with colds as an anti-inflammatory, diaphoretic, analgesic and expectorant;
• to strengthen the body's immune system;
• to improve memory and concentration;
• to speed up digestive processes, eliminate intoxication of the body, stimulate appetite and get rid of constipation;
• for weight loss;
• with spasms;
• with purulent diseases of the epidermis;
• to improve blood circulation and cleanse the blood of harmful substances;
• to stabilize the female and male hormonal levels;
• with cardiovascular diseases;
• for the treatment of tumors in the body;
• to slow down the aging process.

For the female body, ginger oriental delicacies are useful for cramps during painful periods. The root crop perfectly stimulates the uterus, which effectively helps in the treatment of infertility. It is also recommended to feast on candied fruits for toxicosis.

Candied ginger is useful as a natural aphrodisiac to increase sexual desire.

Harm and contraindications

Despite the many useful properties, candied ginger has some contraindications. They are not recommended for use in diabetes mellitus, gastric and duodenal ulcers due to irritating properties on the mucous membrane. It is not recommended to use treats for cholelithiasis and urolithiasis due to the stimulating effect. This can cause the stones to move, which can lead to surgery. Ginger sweets also aggravate bleeding and high fever.

You need to be careful when eating candied ginger and taking medications for arrhythmia, high blood pressure and to lower blood sugar. This is due to the fact that ginger significantly increases the effect of medications.

Carefully it is necessary to use candied ginger in case of possible allergic reactions. Due to the fact that the treats contain a large amount of sugar, it is recommended to give them no more than 2-3 pieces to young children in order to avoid the development of caries and diathesis. For those who want to keep their figure slim, it is also recommended not to abuse candied fruits.

Preparation of candied ginger

Before you prepare a delicious treat, you need to choose the right ginger root. The rhizome of the plant should be intact, without scratches or dents. After choosing a product, it must be thoroughly washed, peeled and rinsed in running water.

There are several ways to prepare candied fruits at home.

Sliced ​​Recipe

200 grams of peeled ginger is cut into slices and boiled for 30 minutes in a saucepan. Then drained and allowed to cool. Sugar syrup is boiled separately: 3 tablespoons of water are boiled with 6 tablespoons of granulated sugar. The syrup is added to boiled ginger and boiled until the water disappears. After that, the slices are rolled in granulated sugar or powdered sugar and dried.

Cube recipe

300 grams of peeled ginger is cut into cubes, pour 200 ml of water and boil for 10 minutes. Then drain the water, pour 200 ml of water again and put 10 tablespoons of granulated sugar.

The resulting mass is boiled for 40 minutes over low heat, stirring occasionally. Ginger should become transparent in color, and the syrup should have a viscous consistency.

Recipe with honey

200 grams of ginger, peeled and cut into thin slices. The resulting ingredients are poured with cold water and infused for 24 hours, changing the water every 6 hours. Then they are boiled for 30 minutes with 50 ml of water until boiling. The resulting sweets are dried in the oven and rolled in sugar.

In cooking, candied ginger replaces sweets, they are added to jams, compotes, alcoholic drinks and pastries.

Candied ginger is very healthy and tasty. In the cold season, they replace cold medicines, help keep warm, add strength and energy, and increase immunity.

Most often, you can see candied pineapple on sale, but ginger also turns out very tasty! Especially if these candied fruits are cooked at home. You should definitely try it to be sure.

The benefits and harms of dried ginger sweets

Unfortunately, candied ginger is not as useful as a fresh product, but nevertheless it is recommended to eat them. This is an excellent prevention of various diseases.

First of all, candied fruit should be eaten with a cold. They kill the bacteria that cause the disease. They also relieve inflammation, swelling, and can warm. A piece of ginger for a sore throat will help eliminate it.

Candied fruits improve digestion, so if you have problems with the gastrointestinal tract, include this product in your diet. It also improves appetite!

The product prevents the growth of cancer cells, relieves cramps in case of abdominal pain, treats infertility and helps with toxicosis. In addition, it promotes fat burning, increases sexual desire, helps with rheumatism, arthritis and arthrosis.

As for the harm, it, unfortunately, also exists. First of all, this applies to people with diabetes. They are generally contraindicated for any candied fruits, not only those that we will cook today.

If there is a stomach or duodenal ulcer, ginger is also not allowed, otherwise you risk increasing inflammation. In diseases of the kidneys and liver, candied fruit is prohibited, it will cause pain. With bleeding, fever, candied fruits should be excluded from the diet.

A simple homemade recipe

A simple recipe that everyone can handle. Delicious and pretty fast!

How to cook:

Tip: You can use vanilla sugar for a more intense flavor.

Candied ginger with honey

Honey makes ginger softer, more tender and sweeter. Try it, you will definitely like it!

How to cook:

1. Peel the root, cut into slices.
2. Place the slices in a saucepan and cover with water.
3. Infuse for a day, draining the water every six hours.
4. Combine honey with 50 ml of water and bring to a boil.
5. After that, place the pieces of ginger in a saucepan with honey.
6. Boil for thirty minutes.
7. Then put them on a baking sheet covered with paper.
8. Place in oven to dry at low temperature.
9. Then roll the pieces in powder - and you're done.

Tip: if you want the most tender candied fruits, soak them for three days.

How to make candied ginger with spices

If you add spices to ginger, then the taste will be quite unusual. In our case, there will be cloves and cinnamon. Very fragrant and original.

How to cook:

1. Peel the root, cut into small cubes.
2. Place in a saucepan and cover with half the water.
3. Put on the stove, cook for about thirty minutes.
4. Then pour the entire contents into a colander to drain excess liquid.
5. Combine the rest of the water with sugar, send to the stove.
6. Bring to a boil and cook for five minutes.
7. Put in the syrup ginger, cloves and cinnamon.
8. Cook everything together at a low boil for one hour.
9. When the time has passed, transfer the candied fruits from the syrup to a baking sheet.
10. Dry them in the oven, then be sure to roll in powder.

Candied ginger pieces are not for everyone, as they have a rather pungent taste. However, the benefits of such a dessert are undeniable and many use the gifts of nature to resist seasonal ailments. About five proven ways to make candied ginger at home, we will be happy to share with you.

To prepare candied fruits, you need to choose a fresh root, with a smooth light skin. From young ginger, less burning candied fruits are obtained, and from old ginger, they are quite sharp.

When preparing the root crop, you need to remember that the beneficial substances are concentrated under the skin itself, therefore, it should be peeled off from the washed ginger in a very thin layer. Some prefer to remove the skin by scraping it off with a teaspoon. To make it easier to clean, the root is broken into small pieces.

Thoroughly peeled ginger is crushed into rings or long strips. The thickness of the cut depends on how sharp you want the finished product to be. Candied fruits made from thin slices will taste less spicy than those made from cubes or sticks.

Also, in order to get rid of excess bitterness, ginger is soaked in some recipes. To do this, the cuts are poured with ice water and kept in this form for up to 3 days, changing the water every 12 hours.

Follow the instructions in the recipes and you'll be fine!

Candied Ginger Root Recipes

Candied ginger with citric acid

200 - 250 grams of chopped ginger root is poured with 2 cups of boiling water and boiled over low heat for 60 minutes. During this time, the bitterness should partially boil away. If you plan to use ginger as a sweet dessert, then the water is changed several times during cooking.

To prepare the syrup, use half a glass of water and 200 grams of sugar. Boiled and sieve-dried ginger is placed in a saucepan with syrup and boiled until the syrup thickens and the pieces become transparent. This suggests that the ginger is completely saturated with sugar.

In a flat plate, mix 2 tablespoons of granulated sugar and 1/4 teaspoon of citric acid. Use a fork or kitchen tongs to spread the pieces of ginger into the prepared mixture and roll on all sides.

Watch the video from Marmalade Fox on how to make candied ginger at home, with the addition of 1 lemon juice to the syrup.

Candied ginger with cinnamon and cloves

The technology for preparing spicy candied fruits is similar to the previous recipe. The only difference is that additional ingredients are added to the sugar syrup: 2 clove buds and 0.5 teaspoon of cinnamon.

Candied fruits are quick

Thin plates of ginger, about 200 grams, are poured with boiling water and boiled for ½ hour. For this recipe, the best way to grind the ginger is with a vegetable peeler. The resulting broth is drained and used later to make tea. The limp slices are sprinkled with 6 tablespoons of sugar and 3 tablespoons of water are added. The container is put on a small fire and boiled until the syrup is almost completely absorbed into pieces. Ginger at the same time becomes translucent.

Hot ginger is rolled in sugar and sent to dry.

Watch the video from the channel "YuLianka1981", which talks about a quick way to make candied ginger

long way

Candied fruits prepared according to this recipe turn out to be similar to sweets, because, due to long soaking and boiling, they lose most of their pungency.

Ginger slices are soaked in cold water for 3 days, changing the water 3-4 times during this time.

Soaked ginger is poured with water and boiled over medium heat for 20 minutes. Then the water is drained and new water is poured. Boil the root for another 20 minutes. The procedure is repeated a third time.

After boiling, the pieces of ginger are laid out in a colander and the excess liquid is allowed to drain completely.

Then the ginger mass is weighed to determine the amount of sugar. The ratio of boiled ginger and sugar is 1:1, and water takes exactly half of the amount of granulated sugar. Syrup is made from sugar and water.

Pieces of the root crop are boiled in a sweet mass for 20 minutes, and then left in a saucepan to cool completely for 8 to 10 hours. After that, the ginger is boiled again for 20 minutes and cooled. Boil ginger 3 times for 20 minutes.

The slices boiled in syrup, if desired, are sprinkled with sugar and dried.

Candied ginger, boiled with salt

For this recipe, you will need 2 large ginger roots, 250 grams of sugar and 1 teaspoon of salt.

Ginger is crushed into plates, 5 millimeters thick and poured with cold water so that the liquid covers the cut by 2 centimeters. Also add ¼ teaspoon of salt to the bowl. Ginger is boiled in saline solution for half an hour.

After that, the liquid is drained and the ginger is poured with fresh water with the same amount of salt. Boil 20 minutes. The procedure with changing salt water and boiling for 20 minutes is repeated 2 more times.

After boiling in salt water, ginger is covered with 250 grams of sugar and poured with 1 liter of cold water. Boil the root over low heat for 1.5 hours. The container is not closed with a lid.

The finished slices are sprinkled on all sides with sugar and dried until tender.

Drying methods

Ready candied fruits are laid out on a baking sheet covered with baking paper, or a structure is constructed consisting of a baking sheet and a grate on top. The candied slices are laid out on a wire rack and dried at room temperature.

When drying in the oven, the temperature is set to the minimum value - 60 - 70 degrees, and the door is kept ajar. In the gap of the doorway, you can put a kitchen towel, potholder or a box of matches.

If an electric dryer is used for drying, then the temperature in it is set to an average value of 50 - 60 degrees, and the grates are rearranged every 1.5 - 2 hours.

How to store the finished product

Store pieces of candied ginger in a cool, dark place, in containers with a tight-fitting lid, for 3 to 4 months.

From the root of ginger, you can cook a lot of healthy and tasty dishes: drinks, gingerbread and cookies. Also from this root you can make a great dessert - candied fruit. The cooking process is simple and requires very few products.

The benefits and harms of candied ginger

Candied ginger is a delicious delicacy that will completely replace a pill for sore throats. In addition, the candied root, despite the sweetness, increases appetite, has a beneficial effect on digestion.

If there are no contraindications, this delicacy can be eaten by people of any age. Children will surely love this dessert, which will help strengthen the immune system and support the body during a cold.

Can candied ginger be harmful to health. It turns out yes, but in the following cases:

• disorders of the stomach, with peptic ulcer, gastritis;
• liver dysfunction;
• bleeding;
• elevated temperature.

The easiest candy recipe

In order to prepare a delicious ginger dessert, you will need sugar, the juice of one lemon and sugar. The root is peeled and cut into slices 2-3 mm thick. It is very important to choose a fresh plant with no signs of decay.

The resulting slices are placed in a saucepan and poured with water. Boil the root for 40-60 minutes until softened. If you need to make a not very spicy dessert, then during the cooking process you can change the water, continuing to cook the root until tender.

While the ginger is cooking, prepare the syrup. On a glass of chopped root take a glass of granulated sugar and half a glass of water. You can add lemon juice and dilute it with water to the desired volume.

After the root becomes soft, the water in which it was boiled is drained and the root is poured with syrup and put on a small fire again. Ready candied ginger looks translucent.

Spread each slice with a fork and dip in sugar. Next, the slices are placed on a sheet of paper and allowed to dry for an hour.

The finished dessert is put into a glass jar with a lid. Candied fruits in a closed container are stored for a long time, it is advisable to keep them in a cool, dry place.

Spicy gourmet treat

If desired, various spices can be added to the syrup during cooking: cloves, cinnamon, cardamom and others. Candied ginger will turn out spicy, tasty and spicy.

Cooking Ingredients:

• 200 grams of root;
• glass of water;
• 200 grams of sugar;
• 2 cloves;
• 1 stick of cinnamon.

Ginger is cut into pieces, boiled for half an hour, after which they continue to cook in syrup, as in the first recipe. Spices are added to the syrup: cloves and cinnamon. The finished slices are sprinkled with sugar and left for a while to dry.

Dessert secrets

To make the delicacy successful, you need to be guided by some nuances:

• To get a more burning treat, you need to cut the ginger into thicker slices, but it will take longer to cook.
• When cooking, the slices must always be in syrup, otherwise they will wind up and become dark and hard.
• You can dry candied fruits in the oven, but you need to make sure that they do not dry out. Then they turn out hard and tasteless.
• Instead of sugar, you can use powdered sugar when sprinkling, so candied fruits will taste more tender.

Any housewife will cope with the preparation of candied fruits. Ready-made sweets can be served with tea, added to pastries, and also eaten separately, replacing sweets with them.