Candied Ginger Purée


If you love ginger, this candied ginger preparation is terrific to have on hand. It only takes about half an hour to make, yet it keeps in the refrigerator for months. Mix it with yogurt and fruit for a healthy breakfast, jazz up oatmeal with a spoonful or two, add a dollop to fruit drinks or salsas, or mix with cream cheese for a tasty sandwich spread.


5 ounces fresh ginger (peeled and cut into 1-inch chunks)
1 cup water
1 cup Sugar


Place the ginger chunks in a food processor and pulse to finely chop the ginger. Run the machine until the ginger is puréed, stopping to scrape down the sides once or twice. The purée won't be totally smooth.

Bring the water and sugar to a boil in a small saucepan. Stir until the sugar dissolves, then boil the syrup for 2 minutes. Reduce the heat to medium and add the ginger. Cook until the mixture starts to thicken, then reduce the heat to low. Cook until most of the syrup has evaporated and the mixture is very thick, watching carefully to ensure the sugar doesn't burn. The process should take about 30 minutes.

Remove from the heat and let the ginger cool for 10 minutes. Sterilize a glass jar and lid, and then add the candied ginger to the jar. When cool, cover with the lid, and refrigerate.


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