Caramelized ginger is grated ginger root that is slow-simmered with sugar and other ingredients until it makes a thick syrup. The syrup can then be used in a variety of recipes, such as caramelized ginger carrots or ginger salmon. Caramelized ginger is also a sweet and flavorful accompaniment to a dessert, such as caramelized ginger bananas, or the perfect addition to cocktails like the ginger martini. Make a large batch of caramelized ginger syrup and store it in an airtight container for up to two months.
Step 1
Combine 1/2 cups of water and 2 cups granulated sugar in a large saucepan. Simmer the sugar over medium-high heat, stirring frequently, until the sugar has dissolved into the water and has begun to turn brown.
Step 2
Stir in the 1/2 cup peeled and grated ginger root and add the remaining 1 1/2 cups of water. Stir to integrate the ingredients and warm the ginger and other ingredients until they begin to boil.
Step 3
Reduce the heat to low and simmer the mixture, uncovered for 45 minutes. Stir frequently to prevent the sugar from burning.
Step 4
Remove the saucepan from the heat and add the 1/4 cup brandy or peach bourbon. For a citrus burst, add 1 tbsp. lime juice, or 1 tbsp. lemon juice. Allow the caramelized ginger to cool completely.
Step 5
Pour the caramelized ginger syrup into a glass jar and refrigerate it for up to two months.
Things You'll Need
- 2 cups water
- 2 cups granulated sugar
- Large saucepan
- Slotted spoon
- 1/2 cup peeled and grated ginger root
- 1/4 cup brandy or peach bourbon
- 1 tbsp. lime juice, optional
- 1 tbsp. lemon juice, optional
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