candied ginger

Roasted {Brined} Turkey and Gravy

canola oil

Neck and giblets from turkey

butter

flour

Pan drippings from roasted turkey (about

chicken/turkey/vegetable stock

Salt and pepper

red apple, sliced (no need to core or peel)

onion, sliced

cinnamon

water

rosemary

sage

Canola oil

salt

brown sugar

vegetable stock

black peppercorns

allspice berries

ginger

heavily iced water

turkey

About 4-5 days before roasting, take the turkey...

About 4-5 days before roasting, take the turkey out of the freezer (if using a fresh turkey, you can omit this step and just keep the turkey refrigerated), and place it in a 9X13-inch pan or larger to catch any raw turkey juices and place the pan in the refrigerator to thaw.

1-2 days before roasting, combine the vegetable stock,...

1-2 days before roasting, combine the vegetable stock, salt, brown sugar, peppercorns, allspice berries, and candied ginger in a large stockpot over medium-high heat. Stir occasionally to dissolve solids and bring to a boil. Then remove the brine from the heat, cool to room temperature, and refrigerate until ready to use.

The night before roasting, combine the brine, water...

The night before roasting, combine the brine, water and ice in a large bucket (5-gallon or larger). Remove the innards from the turkey and place the thawed turkey breast side down in the brine. The turkey should be fully submerged in the liquid and ice. If necessary, weigh down the bird to ensure it is fully immersed, cover, and refrigerate or set in a cool area for 8 to 16 hours. Because I live in a cold climate, I usually stick my brining turkey on the back porch or in the garage, after I have made sure it will be cool enough to keep the turkey safe from high, warmer temperatures.

Move an oven rack to the lowest position...

Move an oven rack to the lowest position and preheat the oven to 500 degrees F. Remove the bird from brine and rinse inside and out with cold water. Discard the brine.

Place the bird on a roasting rack inside...

Place the bird on a roasting rack inside a half sheet pan or roasting pan and pat dry with paper towels. Combine the apple, onion, cinnamon stick, and 1 cup of water in a microwave safe dish and microwave on high for 5 minutes. Add steeped aromatics to the turkey’s cavity along with the rosemary and sage. Tuck the wings underneath the bird and coat the skin liberally with canola oil.

Roast the turkey on lowest level of the...

Roast the turkey on lowest level of the oven at 500 degrees F for 30 minutes. Reduce the oven temperature to 350 degrees and continue to roast for another 1 1/2 to 2 hours, until the internal temperature of the turkey is 161 degrees. A 14 to 16 pound bird should require a total of 2 to 2 1/2 hours of roasting. Let the turkey rest, loosely covered with foil or a large mixing bowl for 15 minutes before carving.

For the gravy: In a medium saucepan, heat...

For the gravy: In a medium saucepan, heat the oil over medium heat until shimmering. Brown the turkey neck and giblets in the oil, turning every few minutes, until they are well browned and there are little browned bits stuck to the bottom of the pot. Remove the giblets and neck and discard. Reduce the heat to medium-low and add the butter to the pot and let it melt, stirring and scraping up the browned bits on the bottom of the pan. Add the flour and pan drippings (separate the fat from the pan drippings before adding or else the gravy will be too greasy) and stir to combine. Cook over medium-low or medium heat, stirring constantly, for 1-2 minutes, until the butter/flour mixture is golden. Slowly whisk in the broth and cook over medium heat, stirring or whisking often, for about 10-15 minutes until the gravy has thickened and is bubbly and hot. Season with salt and pepper.

Homemade has a MUCH fresher, more vibrant flavor than store-bought.  This candied ginger will bring your baking to life and it&#x27;s fabulous just to snack on!

How To Make Candied Ginger

white granulated sugar

sugar

Place the sliced ginger in a medium pot and cover with water. Bring to a boil and simmer for 30 minutes. Reserve 1/2 cup of the ginger water and then drain the ginger slices.

Place the sliced ginger back in the pot with the reserved ginger water, sugar and pinch of salt. Bring to a boil, reduce the heat to medium, and simmer uncovered for 35-40 minutes or until the temperature on a candy thermometer reads 225 degrees F.

Drain the ginger in a colander over a bowl to catch the syrup (see Note).

Lay out the ginger slices on a cooling rack over a cookie sheet, separating the slices the best you can. Let cool for 2 hours (you want them sticky but not wet so that the sugar will adhere without dissolving).

Toss the ginger slices in a bowl of sugar so they are coated all over.  Place the ginger slices back on the cooling rack to sit overnight.  Note:  If you&#x27;re in a very humid area you can dry the candied ginger in a food dehydrator or in the oven set to the lowest temperature (you may need to crack the oven door open.)

Store in an airtight container in a dark, cool place. Will keep for several months.

These chocolate cookies are irresistible warm from the oven, when the chips or chunks inside are still luxuriously liquidy. They then cool to a fudgy, brownielike texture with a chewy edge — if any manage to stay around that long. Both fresh and candied ginger lend sophistication, but feel free to leave them out if you want a pure chocolate experience. These cookies are also ideal for late-night cravings: You can be eating them 30 minutes after you start measuring the cocoa powder.

Gingery Brownie Crinkle Cookies

all-purpose flour

Dutch-processed cocoa powder

baking powder

chocolate

unsalted butter (1/2 stick)

eggs,

granulated sugar

light brown sugar

vanilla extract

bittersweet chocolate chips or chopped chocolate (about 2/3 cup)

Heat oven to 350 degrees. Combine flour, cocoa powder, baking powder and salt in a medium bowl, and whisk to combine. Set aside.

Combine the 8 ounces bittersweet chocolate and the butter in a small heatproof bowl that fits on top of a small saucepan without falling in. Bring 1 inch of water to a boil in the saucepan over high, reduce to a simmer, then set the bowl on top. Stir occasionally until completely melted. Remove bowl from saucepan to cool slightly.

Combine eggs, granulated sugar and light brown sugar in the bowl of an electric stand mixer fitted with the whip attachment. Beat on medium speed to combine, scraping down the sides once. Increase speed to high and beat until pale and fluffy, about 5 minutes, scraping the bowl as needed. Add the ginger and vanilla. Beat to combine.

Add the melted chocolate mixture and beat on medium speed to combine. Add the flour mixture and beat on low speed until just combined. Remove bowl from mixer, scrape sides and fold a few times to make sure everything is well combined. Add the 4 ounces bittersweet chocolate chips and fold to combine.

Use a small cookie scoop to scoop dough (which will be pretty runny) into generous 1-tablespoon portions. Transfer to parchment-lined baking sheets, setting each scoop 3 inches apart. Top each cookie with a good pinch of candied ginger. Bake until surface is crinkled and edges are firm, 8 to 10 minutes, rotating sheets from front to back and top to bottom halfway through.

Let cookies cool for a few minutes on the baking sheets, and transfer them to a wire rack to cool further. Scoop any remaining dough onto one of the baking sheets — it’s O.K. to reuse the parchment — and repeat. Cookies will keep in an airtight container at room temperature for 3 to 4 days.

This homemade candied ginger is incredibly sweet and spicy, it's SO GOOD! It's also sugar-free, keto, low-carb, paleo, and vegan.

Homemade Candied Ginger (Sugar-Free, Keto)

water ((1.4 liters))

Peel skin off knobs of ginger, then slice into very thin slices, approximately 1/8" thick (0.3 cm).

Add slices of ginger to a pot with water. Bring to a boil and boil until ginger is soft (approximately 30 minutes).

Drain all the water except for 1/4 cup. Add ginger, remaining water and sweetener to a pan, and turn to medium heat. Simmer until all water is absorbed.

Remove from heat and place ginger onto a cookie rack or sheet to dry. Sprinkle with additional sweetener, if desired. Once fully dry, move candied ginger to an air-tight container. Store at room temperature for up to a week.

NOTE: If your house is humid, the ginger may not dry completely. If this happens, I recommend putting in a dehydrator, or an oven at a low temperature until fully dried.

These matcha tea- and avocado-infused cookies will be the highlight of every holiday cookie swap.

Matcha Gingerbread Cookies

sweet rice flour

almond flour

chestnut flour

matcha tea, divided

baking soda

allspice

black pepper

avocado (½ medium avocado)

olive oil

Chunks of juicy, caramelized pineapple are strewn throughout this sour cream coffee cake, adding bright, fruity notes to the tender crumb. The streusel topping is suffused with ginger — both candied and ground — giving the whole thing a spicy bite. Serve it within a day of baking, or freeze it. It’s good for well for up to 1 month.

Pineapple-Ginger Crumb Cake

unsalted butter,

dark brown sugar

almonds

unsalted butter, melted and cooled

unsalted butter, softened

eggs

dark rum or vanilla extract

lime zest

sour cream or whole Greek yogurt

Heat oven to 350 degrees. Butter a 9-inch springform pan, a 9-by-2-inch round cake pan or a 9-inch square metal pan. Line the bottom of the pan with parchment paper and butter the paper.

Prepare the pineapple: In a skillet, melt butter over medium-high heat. Add pineapple, brown sugar, allspice and salt, and sauté until pineapple chunks are glossy and lightly browned in spots, 7 to 15 minutes. Set aside to cool.

Make the crumb topping: In a medium bowl, whisk together flour, brown sugar, almonds, candied ginger, ground ginger, cinnamon and salt. Stir in melted butter, pinching the mixture with your fingers, until 1/2-inch crumbs form. Set aside.

Make the cake: In a medium bowl, whisk together flour, baking powder, baking soda and salt.

Using an electric mixer fitted with the paddle attachment or a handheld electric mixer and a large bowl, beat butter and sugar at medium speed until creamy and smooth, about 2 minutes. Beat in eggs, one at a time, until incorporated, then beat in rum and lime zest. Scrape the sides of the bowl with a rubber spatula.

On low speed, beat in half of the flour mixture until smooth, then beat in the sour cream, scraping down the sides of the bowl as needed. Beat in remaining flour just until incorporated.

Scrape batter into prepared pan. Scatter cooled pineapple evenly across the surface of the cake. Top with ginger crumb mixture.

Bake until the center of the cake springs back when lightly touched and a toothpick inserted in the center comes out with just a few crumbs, 45 to 60 minutes. Transfer to a wire rack to cool before serving.

This simple sheet cake is packed with three kinds of spicy ginger: fresh, ground and crystallized. The cake is delicious on its own, but cream cheese frosting and a sprinkle of crystallized ginger push it closer to dessert. The cake can be made a day in advance, covered and refrigerated and brought to room temperature before serving. The crystallized ginger should be sprinkled on just before serving as it will weep in the fridge.

Spicy Ginger Applesauce Cake With Cream Cheese Frosting

275 grams light brown sugar

480 milliliters unsweetened applesauce

neutral oil like canola or grapeseed

ginger,

orange zest

cardamom

finely chopped crystallized ginger

350 grams cream cheese, softened

226 grams confectioners' sugar, sifted

lemon zest

kosher salt

finely chopped crystallized ginger

Heat oven to 350 degrees. Butter and flour a 9-by-13-inch glass or light-colored metal baking pan.

In a large bowl, whisk sugar and eggs until light, about 1 minute. Add applesauce, oil, fresh and ground ginger, orange zest, cinnamon, cardamom, allspice, vanilla extract and salt. Whisk to combine.

Add the flour, baking soda and baking powder, and whisk until just combined. Fold in 1/2 cup chopped candied ginger.

Pour the batter into the prepared pan, smooth the top and firmly tap the pan on a countertop to release air bubbles. Bake the cake until golden and puffed, and a tester inserted into the center comes out clean, 25 to 35 minutes. Cool the cake in the pan on a rack.

When the cake is cool, make the frosting: Add the cream cheese and butter to the bowl of a stand mixer fitted with the whisk attachment. Mix on medium-high until smooth, stopping the mixer occasionally to scrape the bottom and sides of the bowl. Turn the speed to low, and slowly add the confectioners’ sugar. Mix until the sugar is moistened, then turn the mixer speed up to medium-high and whip until smooth. Scrape down the bottom and sides of the bowl. Add the ginger, lemon zest, vanilla and salt, and mix on low. 

Spread the frosting over the cooled cake in dramatic swoops and swirls, then sprinkle the remaining 1/2 cup crystalized ginger on top. Serve at room temperature.

One of my favorite forms of ginger is crystallized ginger, which has been candied or cured in sugar. And it&#39;s almost as easy to make as it is to buy. Now that you will soon have plenty of candied or crystallized ginger, what might you do with it? Well, it is ideal in baked goods (like gingersnaps), but it&#39;s also darned tasty on ice cream, breakfast cereal, salads, and just for out-of-hand eating. This recipe first appeared in Season 12 of Good Eats.Photo by Lynne Calamia

Candied Ginger

ginger root

Coat a cooling rack with nonstick spray and set it in a half sheet pan lined with parchment paper.

Peel the ginger root and slice into 1/8-inch thick slices using a mandoline. Place into a 4-quart saucepan with the water and set over medium-high heat. Cover and cook until the ginger is tender, about 35 minutes.

Reserve 1/4 cup of the cooking liquid before transferring the ginger to a colander to drain. Weigh the ginger and measure out an equal amount of sugar. Return the ginger and 1/4 cup water to the pan and add the sugar. Set over medium-high heat and bring to a boil, stirring frequently. Reduce the heat to medium and cook, stirring frequently, until the sugar syrup looks dry, has almost evaporated and begins to recrystallize, approximately 20 minutes.

Transfer the ginger immediately to the cooling rack and spread to separate the individual pieces. Once completely cool, store in an airtight container for up to 2 weeks. Save the sugar that drops beneath the cooling rack and use to top ginger snaps, ice cream, or to sweeten coffee or tea.

Candied ginger is surprisingly easy to make at home and tastes phenomenal compared to the store-bought variety! We'll walk you through everything you need to know to master making ginger candy at home!

Foolproof Candied Ginger

ginger:

sugar (more or less as needed)

water (more or less as needed)

Peel fresh ginger root by using a spoon to scrape the papery skin off. You can leave the skin on however it does negatively affect the final taste and texture.

Cut the ginger into the shape and size you like: long lengthwise slices, round ginger coins, matchsticks, or little ginger nuggets- it&#8217;s up to you. 

Add cut and peeled ginger to a pot of water (enough to fully submerge the ginger) and bring it to a boil. Boil for 10 minutes then drain and return the ginger to the pot.

Next, add water to the ginger pieces in the pot until the water is deep enough to just barely cover the ginger, taking care to measure how much water you add&#8211; you&#8217;ll add equal parts sugar!!! Very important!!! Add a small pinch of salt.

Next, add the same amount of sugar to the pot and stir to combine. Heat over medium until it comes to a boil. Boil gently for 15 minutes. Ensure you have a low boil and do watch the mixture because as the sugar melts and a syrup forms, you&#8217;ll need to slightly reduce the heat to maintain a low boil.

After 15 minutes, pour through a strainer to separate any syrup from the ginger pieces. This syrup is liquid gold, it&#8217;s a ginger simple syrup, so we always strain into a mixing bowl versus down the drain! 

Once you have your ginger separated, shimmy the strainer side to side to ensure you&#8217;ve separated as much syrup as possible. Add 1/4 cup sugar to the ginger pieces and stir to coat.

Place the candied ginger in a single layer on a piece of parchment paper or on a baking sheet with a drying rack and leave at room temperature for 4-24 hours to dry. The amount of time it takes to dry depends on how thick you ginger pieces are, the thicker they are the longer they will take to dry.

Once fully dry store in an air-tight container away from light and heat for up to 3 months!

Made this to top some cupcakes as a decoration for a wedding shower. Turned out SO GOOD!

I tried this recipe and loved it. My 2nd batch, I substituted part of the sugar with honey and dusted with sugar and citric acid powder. 3rd round I'm subbing some of the water with lime juice.

Easy to make, time was mainly spent on peeling. Tasty!

Learn how to make your own candied ginger with just 4 ingredients! It&#39;s perfectly sweet, citrusy, and tender!

Easy Candied Ginger

tsp salt

lime

Peel the ginger roots using a sharp kitchen peeler. Slice it into 1/4-inch thick slices. Some slices will be longer than others, but that&#39;s okay.

Transfer the sliced ginger to a large bowl and sprinkle with the salt. Stir to coat. Let it sit for about 30 minutes. The ginger will become slightly softer, and you should be able to slightly bend the slices without them breaking.

Rinse the ginger well. Fill a large pot of water and add the juice from half of the lime. Bring to a boil. Once boiling, add the ginger slices and boil for about 5 minutes. Drain the ginger and repeat this step once again.

Drain the ginger and transfer it to a deep plate or mixing bowl. Add the sugar and stir to coat. Cover with plastic film and let sit on the counter overnight or for at least 12 hours.

After 12 hours, the sugar will have melted and created a syrup. Add the ginger slices AND the syrup to a non-stick skillet. Heat over medium heat, stirring regularly, until the syrup starts to boil. Once boiling, keep stirring frequently until no more syrup remains (about 20 minutes).

Once no more liquid is in the skillet, remove from the heat and keep stirring using a spatula (or chopsticks). After 3-5 minutes, the sugar will crystallize, and you will see some powdered sugar forming. Now, you can transfer the candied ginger to a cooling rack and let it cool completely before transferring it to an airtight container.

Enjoy as a snack or in baked goods, salads, etc! Candied ginger will keep for up to 1 month stored in an airtight container at room temperature. After that, it tends to become a little bit firmer.

Shakira, the problem with using stevia, is that some recipies that call for candied ginger require the sugar for fermentation (i.e. ginger ale). Also, I do not think stevia turns into thick candy/syrup to make the crystalline coating that helps to preserve the ginger.  Remember, sugar is a natural perservative.

Why does this look so mouth-watering?!?
Can't wait to try this weekend. Thanks a lot!!!

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Roasted {Brined} Turkey and Gravy

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Top 10 candied ginger recipes from across the web

The most viewed candied ginger recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Roasted {Brined} Turkey and Gravy

How To Make Candied Ginger

Gingery Brownie Crinkle Cookies

Homemade Candied Ginger (Sugar-Free...

Matcha Gingerbread Cookies

Pineapple-Ginger Crumb Cake

Spicy Ginger Applesauce Cake With C...

Candied Ginger

Foolproof Candied Ginger

Easy Candied Ginger

The most viewed candied ginger recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine