Candied Wild Ginger- A Recipe “from fresh”

A Recipe for making Candied Wild Ginger using fresh rhizomes

Candied Wild Ginger 2013-Apothecary's Garden
Candied WIld Ginger 2013-Apothecary’s Garden
-250 Grams, or 1 heaping cup of washed and cleaned Wild

Ginger roots

cut to 1/2 to 2 inch lengths
-500 Ml. or 2 cups water
-500 Grams or 2 cups

white sugar

-extra sugar for




can be doubled or tripled easily. It yields in its basic form, about 2 cups or 500




-Bring water and sugar to a boil
-add cleaned and cut Wild Ginger rhizomes
-bring to a boil
-reduce heat and simmer for 1 hour
-When cooled to

room temperature



mix and Wild Ginger into a glass jar.

-let sit closed for 3 days.

-Pour off syrup and boil till it reaches 125

degrees Celsius

-Add Wild Ginger and boil for 15 minutes.
-When room temperature, remove Wild Ginger to a rack and allow to drip dry.

-When no more syrup is dripping from the rhizomes roll the pieces in sugar, making sure they are thoroughly coated.

-Let Ginger pieces sit in sugar overnight or for 8 hours.
-Shake off excess sugar and put your candied Wild Ginger in a sealed jar.
– It will keep for years if it does not get consumed first.

 Recipe for Wild Ginger Pancake Syrup

Add the sugar from coating the Ginger to the syrup and bring to a boil for 10 minutes. Bottle it in sterile jars or decorative bottles where it should keep for a couple of months in a cool dark place. If not using sterile vessels it will keep in the fridge for an equal length of time.



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