Medicine never tasted so good. The popular Asian after-dinner nibble, crystallized ginger, is an effective digestive aid. It is, however, more sugary than many of us would prefer.
Here’s my solution. Although it is not a quick recipe, it’s decidedly one of my most successful recipes judged by how many people taste it, ask for the recipe and report back that they are now making their own.
Expect your honey-candied ginger to be more delicious and satisfying than crystallized ginger but a little less sweet and a little more sticky.
Makes approximately 1¼ cup candied ginger
1 pound fresh ginger with large and plump joints
1 cup honey or maple syrup
½ cup (approximately) unsweetened coconut or hemp, poppy or sesame seeds
Scrape skin from ginger using the back of a metal spoon (which is more efficient than peeling or paring). Cut ginger into small (about 1/2-inch) chunks. Place ginger in a saucepan. Cover with cold water, bring to a boil, reduce heat and simmer for 10 minutes. Drain the ginger (optionally) reserving the liquid for ginger tea.
Repeat this process two more times, each time starting with cold water. The last time, drain the ginger well.
Return ginger to the saucepan and add honey. Bring to a boil, reduce heat to medium and cook 20 minutes or until the syrup is several shades darker (but before it has turned brown) than the original honey and has nearly cooked off. Remove from heat.
With a fork, stir in the coconut or seeds to absorb extra syrup and then lift candy to a plate. Allow to air dry for several hours. Stored airtight, it has a shelf life of many months.
May you be well nourished,