INTRODUCTION

This is one of our favorite ways to enjoy the Kahili Ginger rhizome. The candied crunch and floral, earthy flavor are irresistible. Eat it alone, as a garnish, add it to a cocktail – get creative!  And know that people really like receiving this candied wild food as a gift. This recipe makes about 1 cup of finished product. Multiply it to get more!

INGREDIENTS

1/2 pound fresh Kahili Ginger rhizome, sliced thinly with a mandolin (about 1 cup)

2 1/2 cups water

1/2 pound granulated sugar (about 1 cup)

sugar for coating the ginger after cooking

STEP 1

Spray a cooling rack with nonstick spray (or lightly coat in oil) and set it in a half-sheet pan lined with parchment.

STEP 2

Peel the Kahili Ginger rhizome and slice it into 1/8 inch thick slices using a mandolin.

STEP 3

Place the sliced ginger into a 4-quart saucepan with the water. Heat over medium-high heat. Cover and cook for 35 minutes, or until the ginger is tender.

STEP 4

Transfer the ginger to a colander to drain, reserving 1/4 cup of the cooking liquid.

STEP 5

Return the ginger to the pan, with the sugar and the reserved cooking liquid. Set over medium-high heat and bring to a boil, stirring frequently. Reduce the heat to medium and cook, stirring frequently, until the sugar syrup has almost evaporated and begins to recrystallize.

STEP 6

Using tongs, remove the sticky ginger from the pan and roll it in sugar, covering completely.  (This step is optional.)

STEP 7

Place the sugar-coated cooked ginger on the cooling rack, spread in a single layer.

STEP 8

Once completely cool, store it in an airtight container in the refrigerator.

 

 

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