HOME > Chowhound > Home Cooking >

Recipes using candied ginger

shorty68 Jul 28, 2009 06:04 AM

Can anyone share with me their favorite recipes which contain candied ginger? I made a pound of candied ginger and am looking for ways to use it. I have already sprinkled it on top of fruit salad, mango sorbet, and lychee sorbet.

I am open to any ideas (mixed drinks, breads, cookies, cooking).

I like eating it as is, but I need some variety.

  1. Click to Upload a photo (10 MB limit)
  1. r
    Reduction Boy RE: shorty68 Jul 28, 2009 06:26 AM

    Way back in my days of Bachelor Eats, I used to matchstick a piece or two into long-grain rice.
    I've also used slices as a gin/vodka tonic garnish.
    Hope these are semi-helpful. :-)

    2 Replies
    1. re: Reduction Boy
      shorty68 RE: Reduction Boy Jul 28, 2009 02:52 PM

      I never would have thought of adding candied ginger to rice.

      1. re: Reduction Boy
        vinken RE: Reduction Boy Dec 22, 2010 10:24 PM

        great idea - i'll borrow it!

      2. Niki in Dayton RE: shorty68 Jul 28, 2009 06:38 AM

        My best friend adores ginger, and frequently adds small bits of candied ginger in her oatmeal cookies. She also makes ginger creme brulee and tops it with candied ginger. It's good in homemade granola. How about adding some to pumpkin bread?

        1. Phoo_d RE: shorty68 Jul 28, 2009 08:46 AM

          Candied ginger would add interest to a black bean and ham dish, zucchini bread, or even a sticky barbeque sauce.


          1. s
            Stuffed Monkey RE: shorty68 Jul 28, 2009 09:04 AM

            Ginger Scones
            Ginger and dried pear scones
            Chocolate Chip cookie.
            Dipped in chocolate

            1 Reply
            1. re: Stuffed Monkey
              JoanN RE: Stuffed Monkey Jul 29, 2009 04:41 AM

              Ginger Scones are my absolute favorite. Here's a marvelous recipe from Nancy Silverton of the La Brea Bakery:


            2. LindaWhit RE: shorty68 Jul 28, 2009 09:17 AM

              Molasses cookies or gingersnaps (I have a triple gingersnap recipe at home, I think, that uses candied ginger, freshly grated ginger and powdered ground ginger)
              Sprinkle it on yogurt
              Chop some up finely and sprinkle into an apple pie
              Chicken salad with celery, apples, walnuts

              Those are what I can think of off the top of my head here at work (shhh, don't tell anyone <g>). I probably have several recipes at home in my MasterCook if you want me to check for any other ideas.

              1. p
                pobo RE: shorty68 Jul 28, 2009 11:08 AM

                We just did a blueberry tart with graham cracker crust - added candied ginger to the crust for a subtle taste sensation.

                1. thew RE: shorty68 Jul 28, 2009 11:21 AM

                  put on a stick adn use as a garnish in mixed drinks made with canton du domaine and/or ginger ale

                  1. t
                    thursday RE: shorty68 Jul 28, 2009 11:24 AM

                    My favorite use of candied ginger is with peaches - I just made peach turnovers this morning (store-bought puff pastry sheets - fill a sqaure with thin-sliced peaches, minced candied ginger and a large pinch of sugar, fold into triangles and bake at 400 for 20 minutes). I do the same thing as peach tarts when I accidentally overfill the squares (just put the whole square into individual tart pans and flop the corners towards the center. Turn the heat down to 350 after 20 minutes and cook another 10 minutes). Grilled peaches set atop crumbled almond biscotti or amaretti cookies, tossed with a little candied ginger and cinnamon, and served with a scoop of ice cream is also fantastic.

                    2 Replies
                    1. re: thursday
                      shorty68 RE: thursday Jul 28, 2009 12:11 PM

                      That sounds really delicious. I have to try it.

                      1. re: thursday
                        TooLooseLaTrek RE: thursday Jul 28, 2009 12:50 PM

                        Candied ginger and amaretti cookies do make a delicious combo.Cinnamon sounds like a good addition to the mix.This past weekend I had Angel Food cake and grilled peaches and nectarines topped with whipped cream and chopped candied ginger and crumbled amaretti cookies.Very tasty.

                      2. AmyH RE: shorty68 Jul 28, 2009 11:52 AM

                        It's great minced up and mixed into gingerbread. It's also very nice minced and mixed into the batter for shortcakes, although better with a peach shortcake than a strawberry one.

                        1 Reply
                        1. re: AmyH
                          hotoynoodle RE: AmyH Jul 29, 2009 07:12 AM

                          ginger and blueberries are terrific together.

                          the candied ginger would be great in blondies, or into the crust for a lemon curd tart.

                        2. l
                          LJS RE: shorty68 Jul 28, 2009 11:59 AM

                          Make a Ginger Trifle. Traditional trifle elements are substituted with gingerbread,lemon curd or applesauce, gingered custard and ginger marmalade topped with whipping cream studded with candied ginger...yes, you do have to love ginger, but I made this for a ginger-loving friend's birthday instead of a cake and she was delighted.

                          1 Reply
                          1. re: LJS
                            amazinc RE: LJS Jul 28, 2009 01:24 PM

                            Favorite biscotti recipe has the addition of chopped (not too fine) candied ginger and toasted pecans. Also, there's an old ginger/pecan cookie recipe from Williams-Sonama that I used to make around the Holidays that was always a hit. So there, you have it in the cookie dept. one soft and one crunchy!

                          2. l
                            lgss RE: shorty68 Jul 28, 2009 04:06 PM

                            Add to ginger bread recipe.

                            1 Reply
                            1. re: lgss
                              lgss RE: lgss Jul 31, 2009 03:45 PM

                              Vegan Lunchbox has a great recipe for Blackstrap Ginger Bread with Lemon Sauce (We've only had it without the lemon sauce, so far). Can be breakfast or dessert.

                            2. l
                              lgss RE: shorty68 Jul 28, 2009 04:06 PM

                              Not a recipe but we eat it with chocolate chips (by the handful) for dessert some nights.

                              1. Will Owen RE: shorty68 Jul 28, 2009 04:34 PM

                                A ginger glaze for pork, ham or duck would be nice. A woman I knew years ago did a ham glazed with ginger marmalade, which used to be a common comestible. I haven't seen any of that in years, but I'm sure one could make something similar using the candied stuff.

                                I love the notion of ginger in shortcakes for peaches. I love using mace in peach desserts, and the ginger would pair very well with that, too. So much more interesting than the ubiquitous cinnamon...

                                1 Reply
                                1. re: Will Owen
                                  shorty68 RE: Will Owen Jul 28, 2009 05:33 PM

                                  I have already tried ginger with mango sorbet, and ginger with lychee sorbet. Ginger and peach sounds like a good combination. Maybe I will make peach icecream and sprinkle candied ginger on it.

                                2. b
                                  Budino RE: shorty68 Jul 28, 2009 06:53 PM

                                  really fantastic with plums. Saute a little butter, add some sliced plums and candied ginger and cook til the plums release their juice. Serve over ice cream, as part of a pavlova, stir into oatmeal...etc

                                  1. s
                                    Stuffed Monkey RE: shorty68 Jul 28, 2009 08:19 PM

                                    If your supply lasts til the fall, I do love ginger with pears.

                                    1. l
                                      LJS RE: shorty68 Jul 29, 2009 08:59 AM

                                      Then there is Ginger Ice Cream...marvelous with apple pie!

                                      2 Replies
                                      1. re: LJS
                                        JoanN RE: LJS Jul 29, 2009 11:38 AM

                                        I love ginger ice cream, but the couple of different recipes I've tried call for fresh ginger, not candied. The one time I added bits of candied ginger to the partially frozen ice cream, the bits clumped together and then got really hard when the ice cream was fully frozen. It was not a successful experiment. Do you have a recipe or a particular trick that solves those problems?

                                        1. re: JoanN
                                          LJS RE: JoanN Jul 30, 2009 08:37 AM

                                          The recipe I used was an adaptation from the Ben and Gerry book of basic ice cream recipes...I know it did call for a last minute dosing with candied ginger and I vividly recall coming across the gingery-sugary chunks, not clumps, so it must have worked, though I think the base was fresh ginger (and I know I dosed it with Stone's Green Ginger Wine)..sorry, book is packed up for yet another move...sigh.

                                      2. p
                                        phoenikia RE: shorty68 Jul 29, 2009 09:41 AM

                                        This triple ginger pound cake from Epicurious is the best pound cake I've ever made/tasted:

                                        1. JEN10 RE: shorty68 Jul 29, 2009 11:50 AM

                                          I have the William Sanoma cookbook "On The Side". I like to make the sweet potato ginger pudding. It is great with turkey, I make it for thanksgiving. It is a delicious savory,sweet, souffle like concoction. It has sweet potatoes lemon zest, crystalized ginger, cream, nutmeg, and egg whites whipped.

                                          4 Replies
                                          1. re: JEN10
                                            JoanN RE: JEN10 Jul 29, 2009 11:55 AM

                                            That sounds like something my family would really like. Is this the recipe?


                                            1. re: JoanN
                                              JEN10 RE: JoanN Jul 29, 2009 12:03 PM

                                              That is it! I do it up to the point of whipping the egg whites the day ahead. Bring it to room temp and the fold in the egg whites while the turkey rests and gets sliced up. My daughter begs for this on special occasions.

                                              1. re: JEN10
                                                JoanN RE: JEN10 Jul 29, 2009 02:01 PM

                                                Great tip! Adding it to the recipe right now. Thanks.

                                            2. re: JEN10
                                              shorty68 RE: JEN10 Jul 29, 2009 06:13 PM

                                              That looks good. I'll have to try this recipe.

                                            3. m
                                              maple99 RE: shorty68 Jul 30, 2009 08:29 AM

                                              We are past the season for this year, obviously, but candied ginger is fabulous in a rhubarb pie.

                                              1. c
                                                ChesterhillGirl RE: shorty68 Jul 30, 2009 08:45 AM

                                                This is a link to the best gingerbread I've ever eaten. When I made it, I glazed it with a lemon juice and powdered sugar icing that was a good foil for the spicy sweetness of the cake.


                                                2 Replies
                                                1. re: ChesterhillGirl
                                                  shorty68 RE: ChesterhillGirl Jul 30, 2009 01:20 PM

                                                  I see that the recipe calls for white whole wheat flour. Is this different than whole wheat flour?

                                                  1. re: shorty68
                                                    Stuffed Monkey RE: shorty68 Jul 31, 2009 10:16 AM

                                                    Yes it is . It is a particular strain of wheat where the bran is not brown. Used to be trash and thrown out, but now with our health concious eating it is milled into White Whole Flour.
                                                    You can get it from King Arthur, by mail if you need to.

                                                2. stilton RE: shorty68 Jul 31, 2009 06:12 PM

                                                  Dice finely and add to gingerbread pancakes or waffles. Start with 1/3 cup diced and work your way up from there.

                                                  Bonus points if you have any ginger syrup left from making the candied ginger to serve over the pancakes.

                                                  I like to throw it into lebkuchen too. It adds moisture and keeps the cookies soft.

                                                  1. Kajikit RE: shorty68 Aug 1, 2009 06:05 AM

                                                    Candied ginger makes a lovely topping for sugar cookies or muffins...
                                                    I made a coffee cake and put pecan nuts, butterscotch chips, and candied ginger into the mix and everyone thought it was delicious.
                                                    Mama used to use it in chinese food for a sweeter finish on the dish. I like it in honey-soy chicken.

                                                    Care to share the recipe FOR the candied ginger? I go through quite a bit and it's expensive to buy...

                                                    5 Replies
                                                    1. re: Kajikit
                                                      JoanN RE: Kajikit Aug 1, 2009 07:18 AM

                                                      I'm not the OP, but here's the recipe I use.


                                                      Lebovitz says to use young ginger for best results. Frankly, I find using young ginger critical and won't waste my time trying to make candied ginger from mature gingerroot. Althugh Lebovitz just gives a single recipe for either young (stem) ginger or mature ginger, other recipes I've used call for repeated simmering and draining of the mature gingerroot to break down the woody fibers. Even with all that prep, the results from the mature ginger just didn't compare to the results from the stem ginger so I wait until late spring/early summer when I can most reliably find stem ginger in Chinatown before making either candied ginger or ginger marmalade.

                                                      1. re: JoanN
                                                        shorty68 RE: JoanN Aug 1, 2009 12:47 PM

                                                        What is the difference between using young ginger and mature ginger? Is the main difference that the young ginger has less fibers?

                                                        1. re: JoanN
                                                          hotoynoodle RE: JoanN Aug 1, 2009 01:15 PM

                                                          i buy ginger in chinatown 99% of the time and can tell when it's fresh or heading to dried out. technically it's all stem ginger, so i'm not sure what differential you make?

                                                          1. re: hotoynoodle
                                                            JoanN RE: hotoynoodle Aug 1, 2009 02:10 PM

                                                            Perhaps I was using the words "stem ginger" incorrectly and should have used the term "young ginger." Young ginger has distinctly pink tips and significantly thinner skin. And it is definitely far less fibrous than more mature ginger. I'm not using the word "mature" in a negative sense here. I don't mean old or dried out, just not young. Mature ginger is good for nearly all my ginger needs. But for ginger marmalade and candied ginger, I prefer to use young ginger if I can get it.

                                                            Here's a link to a photo of young ginger.


                                                            I practically never find it other than in Chinatown and even in Chinatown (NYC) it's only in one or two stores and only in those stores when in season.

                                                            1. re: JoanN
                                                              hotoynoodle RE: JoanN Aug 1, 2009 02:32 PM

                                                              thank you for that! i don't know that i've ever seen it, although never really looked, lol.

                                                      2. OCEllen RE: shorty68 Aug 1, 2009 01:03 PM

                                                        Earlier this week I made a sort of conserve with fresh and dried apricots, lemon, honey and candied ginger - it turned out great!

                                                        1. p
                                                          PAO RE: shorty68 Aug 1, 2009 01:22 PM

                                                          My husband, who thinks dessert isn't dessert unless it has chocolate, admits that these cookies with crystallized ginger are his absolute favorite, even though there is no chocolate. http://www.epicurious.com/recipes/foo...
                                                          They are homely but incredibly delicious. Bake only one pan at a time.

                                                          1. h
                                                            Helen13 RE: shorty68 Apr 25, 2010 06:50 AM

                                                            Have you ever tried French macarons with candied ginger? This is my favorite recipe: http://www.histoiresucree.com/recipes...

                                                            1. l
                                                              lexpatti RE: shorty68 Apr 25, 2010 07:05 AM

                                                              Did anyone catch the new show on Foodnetwork that is all about Spices? She did a carrot cake cupcakes, with a frosting that might have had 5 spice in it, then sprinkled chopped candies ginger on top - cute and looked delish:

                                                              1. v
                                                                vinken RE: shorty68 Dec 22, 2010 10:22 PM

                                                                I just sold my catering company last year. one of my favorite hors d'oeuvres was a gingered meat ball with slightly sour apricot sauce. sauce came from a cook book for hors d'oeurves from 30 years ago. but an asian essenced meat ball laced with chopped candied ginger, water chestnuts, scallions in an apricot jam based sweet and sour (white wine vinegar was the sour), was immensely popular. meat balls were based on beef + pork.

                                                                1 Reply
                                                                1. re: vinken
                                                                  LindaWhit RE: vinken Dec 23, 2010 04:35 AM

                                                                  That sounds VERY good, vinken!

                                                                2. t
                                                                  thursday RE: shorty68 Dec 24, 2010 11:16 AM

                                                                  I ran out of powdered ginger without realizing it...makes it difficult to make gingerbread men. Except I had candied ginger on hand - so I minced it very fine and used it both instead of ginger in the recipe and also as buttons on the baked men. Delicious!

                                                                  Show Hidden Posts