Candied Ginger Syrup

Dress up your cocktails or dessert (try a drizzle over pound cake!) with this sweet homemade ginger syrup.

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  • Makes: 24 servings
  • Serving Size: 1 tablespoon
  • Makes: 1 1/2 cups syrup
  • Prep: 15 mins
  • Cook: 40 mins

Candied Ginger Syrup

Directions

  1. In a large saucepan stir together the water, sugar, and salt. Cook over medium heat until just boiling, stirring until sugar dissolves.
  2. Add ginger to sugar mixture. Boil gently, uncovered, for 40 minutes or until syrupy.
  3. Strain, reserving syrup (discard ginger or make Candied Ginger). Divide among bottles. Chill up to 1 month.

From the Test Kitchen

Candied Ginger:

Arrange drained ginger slices on a wire rack set over a shallow baking pan. Allow to dry overnight (ginger will still be sticky). Place 1/2 cup sugar in a medium bowl. Add ginger and toss to coat. Divide among four 4-oz. jars. Refrigerate up to 1 month.

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Nutrition Facts (Candied Ginger Syrup)

  • Per serving:
  • 65 kcal ,
  • 0 g fat
  • (0 g sat. fat ,
  • 0 g polyunsaturated fat ,
  • 0 g monounsaturated fat ),
  • 0 mg chol. ,
  • 7 mg sodium ,
  • 17 g carb. ,
  • 0 g fiber ,
  • 17 g sugar ,
  • 0 g pro.
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