A NOTE FROM EXECUTIVE CHEF BILL SCATENA “This recipe is actually two recipes in one: the candied ginger is a delicious snack or garnish, and the resulting ginger-infused simple syrup makes a mean Moscow mule. Try adding some minced fresh rosemary to the sugar, coating your candied ginger with a little unexpected earthy twist.”

Candied Ginger Recipe


1 (3-inch or longer) piece ginger root

3 cups cane sugar, divided

1½ cups water


Trim and peel ginger root into one long, smooth piece, about the size and shape of a finger. Using a mandolin, slice lengthwise into thin strips. (If you do not have a mandolin, cut off one side of the ginger root to find a flat edge, then carefully slice with a sharp knife. Or, for even thinner slices, shave ginger using a vegetable peeler.)

Place 1 cup sugar in a shallow bowl and set aside. Combine remaining 2 cups sugar and water in a small saucepan over medium-high heat. Bring to a boil, whisking to help sugar dissolve, then remove from heat. Drop ginger slices into the simple syrup and let steep for 25-30 minutes. Strain, reserving the simple syrup for another use. One by one, carefully place ginger strips into the bowl of sugar, turning and pressing gently to coat. Remove to a wire rack set over a sheet pan and let sit at room temperature for at least 2 hours. For faster drying results, set up a small fan to help circulate air.

Store in an airtight container for up to 2 weeks.


Pair with our Bin 21 2013

Serve with our Jarrahdale Pumpkin Soufflé

Photo by Andrea Hubbell

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