Vegan's Chronicles + [Vegan]

Candied Ginger Strips

I was doing some grocery shopping at the Chinese market the other day and saw loads of beautiful, gigantic ginger roots and simply had to buy bring some home. I looove ginger, but mainly just use it to make ginger cookies. However, for a while now, I've been wanting to make crystallized ginger candy. I've seen it sold occasionally at home plus or department stores, but they are always so expensive for just a little baggie, so I figured I would save myself some bucks and make my own.

From what I understand, ginger root has properties that can strengthen the immune system, reduce inflammation, stimulate blood circulation, and help with digestion and nausea. For more health benefits, check this link. There's no doubt that including eating ginger is a good thing. Well, if you're looking for a way to incorporate more ginger into your life without having to drink buckets of ginger tea or binge on gingersnap cookies, here's one method:

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Make crystallized ginger strips! Okay, so I know that the ginger gets covered in sugar which some of you might be avoiding, but this isn't the type of candy that you scarf down all in one go. It's really spicy that just a little piece is usually enough to satisfy that sweet craving, while giving you that lovely warm feeling radiating in your mouth and throat.

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These turned out really yummy but they were quite time-consuming to make, especially because I added the extra step of baking them in the oven. However, if you double the recipe, you'll get a huge batch of ginger candy to last you a long time in the fridge or freezer. I also took things to the next level by adding some orange peel and cinnamon, but you can skip that if you'd rather them plain.

Candied Orange-Cinnamon Ginger Strips

3 medium-large ginger roots
1 cup sugar
1 cup water
the peel of 1 orange
1/2 tsp ground cinnamon (or 1 cinnamon stick)
extra sugar for coating

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Peel the ginger by scraping it with the edge of a spoon. Rinse clean.

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Slice into long strips (or whatever size/shape floats your boat).

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In a large pot over medium heat, add equal parts sugar and water, and bring to a boil. Add the ginger, orange rind, and cinnamon.

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Lower the heat so that it's just simmering and half-cover the pot with a lid, stirring occasionally, for about 20-30 minutes, or until the ginger is tender. Keep an eye on the pot to make sure the syrup doesn't bubble over, or you'll have a hot sticky mess!

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Pour everything into a strainer and catch the syrup in a bowl so that you can use it for other things like ginger tea. Once the ginger pieces have strained sufficiently, lay them out on a baking sheet covered with parchment paper and place in the oven for about 20 minutes at around 100C, just so that the sugary syrup dries up a bit. Otherwise, you'd have to wait many hours, and even still, it will probably be sticky and gooey.

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Remove from the oven and let cool fully. Sprinkle a generous amount of sugar and toss until every piece is covered with crystals. :)

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Voila, candied ginger strips, with a hint of orange & cinnamon.

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Package in an airtight container or jar. I'm guessing it should last at least 2 weeks in the fridge? And even longer in the freezer.

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I'm a huge ginger fan and these are deliciously spicy! Because they are so strong, one little piece is usually enough. I've been eating a little every day and I also chopped some up and added them to a batch of ginger-molasses cookies. SO GOOD! I also love the chewy fibers~

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Oh, and don't forget to preserve the thick syrup infused with spicy ginger-cinnamon flavor. I like to dilute it with lots of water and then put it in the fridge for a refreshing flavored drink.

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Or you can make hot tea~

Happy days.