I love candied ginger. In baking, it just brings the flavor up some many notches. But, for the individual who prefers/needs to reduce/eliminate sugar, it has been locked down onto the “Do Not Use” category of ingredients……that is, until now….
Using organic erythritol, I have come up with a sure-fire, easy recipe for making your very own sugar-free candied ginger. Brace yourself, this is a good one, I have to admit. The uses are endless.
½ pound fresh ginger (either sliced or chopped small)*
2-1/2 cups water
½ pound organic erythritol
- Line a cookie sheet with parchment paper, and lightly sprinkle a scant amount of erythritol on the paper. Set aside.
- Prepare the ginger: Using a spoon, peel the ginger. Slice or chop to your desired size.
- Put the ginger and water in a pot.
- Bring to a boil, then reduce to medium-high heat. Cover, and cook until ginger is tender. Depending on the size of your ginger, this can take anywhere from 35 minutes to an hour.
- Drain the ginger, reserving 1/8 cup of the water.
- Return the ginger and the reserved water to the pot along with the erythritol.
- Set over medium-high heat, and bring to a boil, reduce to a rolling boil that doesn’t expand. (Hot sugar water will produce a serious burn, so you want to be careful and ensure it doesn’t boil over, which it shouldn’t if you use the same pot as you used to cook the ginger.)
- Cook, stirring rather frequently, scraping down the sides of the pot. You want the sugar syrup to evaporate and the ginger to crystalize. This should take approximately 20 minutes.
- Transfer the ginger to the cookie sheet, spreading out in a single layer, and allow to completely cool. Once cool, you will be able to break apart any pieces that may have stuck together.
- Store in an airtight jar or container until you are ready to use.
*I made this recipe both ways. For baking, I preferred the chopped small ginger as it eliminated that sticky chopping after it’s been candied.