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Recipe Detail Page
Candied Ginger
Holiday 2020
1. Place cooked and drained ginger pieces (from Lemon, Honey & Ginger Toddy Mix, this page), 1/4 cup (60 mL) sugar and 1/4 cup (60 mL) water in a medium saucepan over medium-high heat. Bring to boil, stirring frequently. Reduce heat to medium and cook, stirring constantly, until water has almost evaporated, mixture appears nearly dry, and sugar begins to recrystallize.
2. Using tongs, place ginger slices on a rack with parchment paper underneath to catch drips. If desired, sprinkle with regular or coarse-grained sparkling or cane sugar. Dry for at least 2 hours, then store in an airtight container up to 1 week.
Makes approx. 24 garnishes
Makes base for 16 drinks
Lemon, Honey & Ginger Toddy Mix
Depending on your slow cooker capacity and heat settings, this mix may be deliciously infused and ready to use in less time: taste it after two hours.
4 cups (1 L) water
1 cup (250 mL) fresh or bottled lemon juice
1 cup (250 mL) honey
2 pieces (3 inches/8 cm) ginger, peeled and cut into 1/4-inch-thick (5-mm) coins
Peel of 1 lemon
1. In a slow cooker, combine all ingredients and cook on high, tightly covered, for up to 4 hours, or until mixture is aromatic and flavours well combined.
2. If serving hot, strain to remove all solids, reserving ginger pieces for garnish if desired (see Candied Ginger, this page) and return to slow cooker set to low.
3. If serving cold cocktails, cool then strain, reserving ginger pieces for garnish if desired (see Candied Ginger, this page). Pour into a clean glass bottle and refrigerate for up to 1 week.
Makes base for 16 drinks
