Candied ginger is a delicious snack, pairing sweet and spicy with a crystalized chewy texture. It’s easy to make using young fresh ginger at home, which is less fibrous and sweeter than standard ginger root. This recipe uses monkfruit sweetener instead of sugar, creating a very healthy, super low calorie, low carb treat.
On the Ingredients
- Ginger provides a warm, mild heat with a pungent earthy flavor. There’s a subtle sweetness to it, making it perfect in both savory and sweet applications. Since it was one of the first spices carried from the East to Europe by Arab traders, it’s become one of the most universal. Across Asia, It’s used in savory cuisines, candied, pickled, and used to make traditional teas and beverages. Ginger root has been a traditional medicine for centuries across many cultures. It’s been used for indigestion, aches, pains, and fighting the flu and the common cold. The component that gives fresh ginger its power is gingerol, a bioactive compound that has anti-inflammatory and antioxidant effects. Among its many benefits, gingerol can help boost the immune system and fights off infections. There are some other ginger benefits as well. It may help with brain function and even lower the risk of developing Alzheimer’s. Both menstrual pains and chronic indigestion can be improved with ginger, as well as muscle fatigue and soreness. There’s some evidence that ginger can lower cholesterol and blood sugar. Last but certainly not least, ginger is being studied for possible cancer-fighting properties. (Read more on the health benefits.)
Sugar-Free Candied Ginger
30
minutes30
minutes60
minutes2
hoursCandied ginger is a delicious snack, pairing sweet and spicy with a crystalized chewy texture. It’s easy to make using young fresh ginger at home, which is less fibrous and sweeter than standard ginger root. This recipe uses monkfruit sweetener instead of sugar, creating a very healthy, super low calorie, low carb treat.
Ingredients
1 cup of fresh young ginger (estimate what will be 1 cup when sliced)
1/4 cup monkfruit sweetener
3 cups water
Directions
- Carefully peel off the skin of the ginger root, using a knife to trim any rough places. You should be able to scrape the skin off with a knife blade or even a spoon.
- Slice the ginger into thin pieces.
- Bring three cups of water to a boil and add the ginger. Simmer for 30 minutes until the ginger is soft.
- Drain the water into a container (it makes a delicious tea) and keep 1/4 cup of the water.
- Move to a smaller pot and combine your ginger, 1/4 cup of juice, and monk fruit sweetener.
- Over low heat, cook the ginger, constantly stirring, until the water has evaporated. The ginger will be sticky!
- Line a cookie sheet with parchment paper and lay the ginger out in single pieces to dry overnight.
- Keep the ginger in an airtight container for up to two weeks.
