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Nov 30, 2011 09:12 AM

holiday recipe involving candied ginger

hey all.

we're planning on making candied ginger as a holiday gift and would like to include a recipe for some sort of dish/dessert that uses candied ginger. we're looking for something that is somewhat festive/indulgent but relatively simple. just to be clear: we know how to make candied ginger so we dont need a recipe for that--we want a recipe to include with the candied ginger that gives our friends/family a suggestion for how to use it.

thanks for the suggestions!

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  1. My sis makes pumpkin cupcakes and uses chopped candied ginger as decoration on top. looks very sophisticated.

    1. I did this last year and included a cookbook to go along with it, with several recipes included. Here is the ginger recipe itself, and the recipes I included in my little gift book:

      Makes 3 5oz jars


      1 lb fresh ginger
      2 c. water
      2 c. sugar
      ¼ c. light corn syrup
      1 c. coating per cup of sliced ginger: sugar, maple sugar, finely chopped/powdered dark chocolate or other favorites.


      1. Peel ginger and slice into 1/4″ thick pieces, any shape.
      2. In the slowcooker pour water, corn syrup and sugar. Heat on high until sugar is dissolved.
      3. Add ginger bits, stir well, and reduce heat to low. Simmer in slowcooker for 24 hours. Syrup should be golden brown at this point.
      4. When done, turn off and let rest for half an hour. Cool, then strain. Reserve syrup for use over ice cream, added to mineral water, or any other application.
      5. Set ginger pieces out on wax paper, tin foil or parchment paper on a cooling rack. Dry for several hours or overnight, until most of the tackiness is gone.
      6. Put chosen coating in a bowl and toss in the ginger, a few pieces at a time. Place the coated pieces on a cookie sheet and let dry for a few hours. If the pieces absorb too much coating and get sticky, just recoat them.
      7. When the pieces no longer adhere when two are pressed together, store in covered glass jars.

      Will keep for at least two months, refrigerated.



      Makes 2 ½ gallons


      1 (12 oz.) frozen lemonade concentrate
      1 (12 oz.) frozen orange juice
      2 (12 oz.) cans water
      1 ½ c. sugar
      4 cinnamon sticks
      1 Tbsp. ginger, crystallized or whole
      1 gal. apple cider
      ½ gal. or 2 4/5 bottles white wine
      1 4/5 bottles or 1 qt. sherry
      Orange, pierced with cloves


      Boil first 7 ingredients 15 minutes. Add white wine and sherry. Add clove pierced orange which has been baked at 350 degrees for 45 minutes. Reduce heat to simmer. Leftovers can be refrigerated and stored up to one week.

      Condiment & Salad

      Makes about 1 ½ quarts

      1 seeded chopped lemon
      1 skinned chopped clove garlic
      5 c. firm, peeled green apples or green tomatoes, chopped
      2 ¼ c. brown sugar
      1 ½ c. seeded raisins
      3 oz. chopped crystallized ginger, or ¾ c. fresh ginger root
      1 ½ tsp. cayenne
      2 c. cider vinegar
      2 chopped red peppers, seeds and membranes removed (optional)

      Simmer all the ingredients until the fruit is tender. Put the chutney in sterile jars and seal. May add 1 c. chopped onions and 1 c. chopped nuts if desired.

      Serves 4


      ½ c. red wine vinegar
      2 Tbsp. soy or other light flavored oil
      1 Tbsp. honey
      2 tsp. soy sauce
      1 tsp. grated fresh ginger
      Pinch of ground red pepper

      1 lb. sweet potatoes, peeled and cut into pieces ¼ x ¼ x 2 inches
      ½ c. scallions, thinly sliced
      2 Tbsp. crystallized ginger, finely julienned

      1. To prepare the dressing, combine the ingredients in a small bowl, mix well and let stand for at least 1 hour.

      2. For the salad, steam the sweet potatoes over boiling water just until tender when pierced with a knife, about 6 to 8 minutes. Plunge them into ice water to stop the cooking, then blot dry.

      3. In a medium size bowl, mix the sweet potatoes, scallions and crystallized ginger, add the dressing, toss and chill for at least one hour before serving.

      1. This ginger scone recipe from Nancy Silverton is excellent.

        1. This bundt cake is fabulous... and uses a lot of candied ginger!

          1. Candied ginger goes very nicely in a dark chocolate bark with nuts. Indulgent and festive and kind of hard to screw up making it.
            I cannot locate the specific recipe I used right now, but I see that many similar are online.