2000s Recipes + Menus
Candied Ginger
Makes about1/2 cup
- Active time:5 min
- Start to finish:2 1/2 hr
SUSAN FENIGER, STREET, LOS ANGELES
October 2009
Oven-drying the leftover ginger used to make ginger syrup for chef Susan Feniger’s Canton Ginger Kick and Tamarind Ginger Cooler results in a terrific cocktail garnish. Feniger also recommends giving the candied ginger a whirl in a spice grinder, then stirring it into mashed sweet potatoes for extra zing.
- Reserved sliced ginger from ginger syrup (see Tamarind Ginger Cooler)
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Preheat oven to 200°F with rack in middle.
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Set a metal rack in a 4-sided sheet pan. Arrange ginger in 1 layer on rack and dry in oven until dried but still pliable, 2 to 2 1/2 hours. Cool completely.
cooks’ note: Candied ginger keeps in an airtight container at room temperature 1 week.
- Keywords
- web-exclusive recipes,
- ginger,
- garnish,
- feniger
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