Ginger, a staple in many kitchens, can be transformed into a delightful confection known as candied ginger or crystallized ginger. If you’ve ever wondered how to make this sweet, chewy, and slightly spicy treat at home, you’re in the right place.

In this recipe, I’ll walk you through a simple recipe, ensuring you get that perfect balance of sweetness and zing. Whether you’re looking to enjoy it on its own, use it in baked goods, or gift it to a friend for a holiday, this homemade candied ginger recipe is sure to impress.

Also, our candied jalapenos are a hit, so be sure to check them out as well. 

The Magic Behind Candied Ginger:

Candied ginger is fresh ginger that’s been cooked in a sugar syrup until it softens, then dried to achieve its signature chewy texture. It’s a fantastic way to enjoy the rich flavors of ginger in a unique, sweet form.

Ingredients (Makes about 2 cups)

• 1 pound fresh ginger root

• 4 cups granulated sugar (plus more for coating)

• 4 cups water

• Pinch of salt

Instructions

1. Prepare the Ginger

• Peel the ginger using a spoon or vegetable peeler.

• Slice it into thin rounds, about ⅛ inch thick. Thinner slices will yield more tender candied ginger.

2. Blanch the Ginger

• Bring a pot of water to a boil.

• Add the sliced ginger and blanch for 30 seconds.

• Drain and rinse under cold water.

• (Optional: For a milder flavor, repeat this blanching step a second time.)

3. Make the Syrup

• In the same pot, combine 4 cups of water and 4 cups of sugar.

• Stir until the sugar dissolves, then bring the mixture to a gentle simmer.

4. Cook the Ginger

• Add the blanched ginger slices and a pinch of salt to the syrup.

• Simmer uncovered for 45–50 minutes, stirring occasionally, until the ginger becomes translucent.

5. Drain and Dry

• Using a slotted spoon, remove the ginger slices and place them on a wire cooling rack set over a baking sheet to catch drips.

• Let them air dry for at least 24 hours, or until they are no longer sticky to the touch.

6. Coat in Sugar

• Once the ginger is fully dried, toss the slices in granulated sugar until coated evenly.

• Store in an airtight container at room temperature for up to 3 months.

Tips & Variations

• For Baking: Chop candied ginger into small pieces for cookies, muffins, or bread.

• For Extra Spice: Skip the double blanching for a more intense ginger bite.

• Storage: If you live in a humid area, keep the container sealed tight to prevent stickiness.

Timing

• Prep Time: 10 minutes

• Cook Time: 50 minutes

• Dry Time: 24 hours

• Total Time: ~25 hours

Spiced up by our Candied Ginger recipe? Spread the zest! Pin the image below to your Pinterest. Sharing is the real spice of life!

Candied Ginger Variations to Try

1. Spiced Candied Ginger: Add a touch of warmth and depth to your candied ginger.

• Follow the basic recipe.
• Add 1 cinnamon stick, 5 cloves, and a star anise to the sugar syrup.
• Remove the spices before drying the ginger.

2. Citrus-infused candied Ginger: Brighten up the flavor profile with a hint of citrus.

• Follow the basic recipe.
• Add one lemon zest or orange to the sugar syrup.
• Optionally, you can also add a splash of lemon or orange juice for a more pronounced citrus flavor.

3. Vanilla Candied Ginger: A hint of vanilla adds a creamy, aromatic touch.

• Follow the basic recipe.
• Add 1 vanilla bean (split and scraped) or 1 teaspoon of pure vanilla extract to the sugar syrup.

4. Chili Candied Ginger: For those who love a kick!

• Follow the basic recipe.
• Add 1-2 dried red chilies or a pinch of chili flakes to the sugar syrup for a spicy twist.

5. Honey-sweetened candied Ginger: A natural alternative to granulated sugar.

• Substitute half of the granulated sugar with honey.
• Follow the basic recipe, but keep an eye on the syrup as honey can burn more easily than sugar.

6. Dark Chocolate Dipped Candied Ginger: Combine the spicy-sweetness of candied ginger with the richness of the chocolate.

• Follow the basic recipe for candied ginger.
• Once the ginger is dried and coated with sugar, melt dark chocolate in a double boiler or microwave.
• Dip each piece of candied ginger halfway into the melted chocolate.
• Place on parchment paper and allow to set in a cool place.

7. Coconut Candied Ginger: A tropical twist to the classic.

• Follow the basic recipe.
• After coating the dried ginger slices in granulated sugar, roll them in finely shredded coconut for an added layer of flavor and texture.

Storing and Enjoying Your Candied Ginger: Keep your candied ginger in an airtight container at room temperature, and it should remain fresh for several months. It’s perfect as a standalone treat, an ingredient in desserts, or even as a garnish for cocktails.

Using Monk Fruit and Other Sugar Alternatives in Candied Ginger

Monk Fruit Sweetener: Monk fruit sweetener is derived from the monk fruit and is many times sweeter than regular sugar. When substituting:

1. Use less monk fruit sweetener. Depending on the brand and blend, you might need anywhere from 1/3 to 1/2 of the amount of sugar called for in the recipe.
2. Keep an eye on the cooking process. Monk fruit sweetener might react differently than sugar when heated, so monitor the syrup’s consistency closely.

Other Sugar Alternatives:

• Stevia: Like monk fruit, stevia is a low-carb sweetener that is much sweeter than sugar. Use a reduced amount and check the specific brand’s conversion chart.
• Erythritol or Xylitol: These sugar alcohols can be used in a 1:1 ratio as a sugar substitute in most recipes. However, they might give a slightly different texture or aftertaste.

Tips:

1. Always check the conversion chart on the packaging of your sugar alternative. Different brands and blends can vary in sweetness.
2. When making a syrup with sugar alternatives, it might not thicken the same way as with regular sugar. You might need to adjust cooking times or methods.
3. Taste as you go. Adjust the sweetness level according to your preference.

Remember, while sugar alternatives can make the recipe more suitable for those watching their sugar intake or following specific diets, the final texture and taste might differ slightly from the traditional candied ginger made with granulated sugar. Experiment and find what works best for you!

Chicken Florentine Soup, a dish that has its roots intertwined with history, culture, and culinary artistry. This soup, with its creamy texture and wholesome ingredients, is not just a meal; it’s an experience. Let’s journey to learn its origins, the reasons behind its popularity, and how to make this masterpiece in your kitchen.

Creamy Chicken Florentine Soup Recipe

Ingredients

Main Components:

• Chicken Breasts: About 1.5 pounds, boneless and skinless
• Fresh Baby Spinach Leaves: Roughly 2 cups

Soup Base:

• Olive Oil: 1 tablespoon
• Unsalted Butter: 1 tablespoon
• Yellow Onion: 1 medium, diced
• Carrot: 1 medium, peeled and diced
• Celery: 1 stalk, diced
• Garlic: 3 cloves, minced

Liquids & Creaminess:

• Low Sodium Chicken Stock: 4 cups
• Heavy Cream: 1 cup

Seasonings & Flavors:

• Salt: 1 teaspoon (adjust to taste)
• Ground Black Pepper: ¼ teaspoon
• Dried Thyme: ½ teaspoon
• Italian Seasoning: 1 teaspoon
• Shredded Parmesan Cheese: ½ cup

Thickening Agent:

• Cornstarch: 3 tablespoons (mixed with 2-3 tablespoons of water)

Instructions:

1. Beginning with the Base: In a large saucepan, combine olive oil and butter. Saute the onion, carrot, and celery until they soften. Introduce the garlic and let it cook briefly.
2. Infusing with Chicken: Pour in the chicken stock and bring it to a boil. Add the chicken breasts along with the seasonings. Let it simmer until the chicken is thoroughly cooked.
3. Creamy Transformation: Once the chicken is done, remove and shred it. To the pot, add heavy cream and parmesan. Introduce a cornstarch-water mixture to thicken the soup.
4. Finishing Touches: Return the shredded chicken to the pot and add in the spinach leaves. Adjust the seasonings if necessary.

Soup’s on and it’s laugh-out-loud good! 😂 Pin the pic below to your Pinterest and serve up a ‘souper’ surprise to your followers!

Chicken Florentine Soup: Variations

1. Vegetarian Florentine Soup:
   • Replace: Chicken breasts with tofu cubes or chickpeas.
   • Stock: Use vegetable stock instead of chicken stock.
2. Creamy Tomato Florentine:
   • Add: 1 can (14 oz) of diced tomatoes or crushed tomatoes.
   • Optional: A pinch of red pepper flakes for a slight kick.
3. Florentine Soup with Grains:
   • Add: ½ cup of cooked quinoa, barley, or rice for added texture and heartiness.
4. Seafood Florentine Soup:
   • Replace: Chicken with shrimp or chunks of white fish like cod or tilapia.
   • Cooking Tip: Add seafood to your soup towards the end of the cooking process to avoid overcooking.
5. Kale Florentine Soup:
   • Replace: Spinach with kale. Make sure to remove the tough stems and roughly chop the leaves.
6. Low-Carb Florentine Soup:
   • Omit: Cornstarch.
   • Add: Extra vegetables like zucchini or bell peppers.
7. Dairy-Free Florentine Soup:
   • Replace: Heavy cream with coconut milk or almond milk.
   • Omit: Butter and use olive oil or coconut oil for sautéing.
8. Spicy Florentine Soup:
   • Add: 1 teaspoon of chili flakes or a diced jalapeño for a spicy kick.
9. Mushroom Florentine Soup:
   • Add: 1 cup of sliced mushrooms (like cremini or shiitake) sautéed with the onions and garlic.
10. Artichoke Florentine Soup:

• Add: 1 can of drained and coarsely chopped artichoke hearts along with the spinach.

Pro Tips:

• Always opt for freshly shredded parmesan for a smoother texture.
• Monitor the chicken’s internal temperature to ensure it’s perfectly cooked.
• For a quicker version, consider using pre-cooked rotisserie chicken.

Serving and Storing

This soup pairs wonderfully with crusty bread or homemade breadsticks. If you’re looking to store it, ensure it’s in a sealed container in the fridge. Due to the cream content, it’s best consumed within 4 days.

Thanksgiving is a time of gratitude, family, and, of course, sumptuous meals. The centerpiece of most Thanksgiving dinners is the turkey; we have the perfect recipe to ensure yours is the talk of the table. Dive into Maple-Glazed Turkey, a dish that promises a golden, crispy exterior with a juicy, flavorful interior.

Maple syrup, a sweet sap derived from maple trees, is often associated with breakfast pancakes and waffles. However, its culinary applications are vast. In this recipe, maple syrup serves as a glaze, providing a sweet and savory balance to the turkey. The sugars in the syrup caramelize during roasting, ensuring crispy skin and a deep, golden hue.

Ingredients (Serves 10–12)

• 1 whole turkey (about 14 pounds), thawed

• 2 lemons, halved

• 4 mandarin oranges, halved

• 2 teaspoons coarse salt

• 1 teaspoon freshly ground black pepper

For the Maple Glaze:

• 2 cups pure maple syrup

• 1 teaspoon ground paprika

• 1 teaspoon salt

• ½ teaspoon white pepper

• ½ teaspoon garlic powder

• ½ teaspoon dried crushed thyme

• ½ teaspoon dried rosemary

• 1 tablespoon fresh sage leaves, finely chopped

Instructions

1. Prepare the Maple Glaze

• In a small bowl, combine maple syrup, paprika, salt, white pepper, garlic powder, thyme, rosemary, and finely chopped sage.

• Stir well until the ingredients are fully incorporated. Set aside.

2. Prep the Turkey

• Preheat the oven to 325°F (165°C).

• Remove the turkey from its packaging. Pat it dry with paper towels to ensure the skin crisps nicely.

• Place the turkey on a baking rack set inside a roasting pan.

• Stuff the cavity with the halved lemons and mandarin oranges for a subtle citrus aroma.

3. Apply the Glaze

• Brush the turkey generously with half of the maple glaze, making sure to coat it evenly.

• Sprinkle the outside with coarse salt and freshly ground black pepper for extra flavor.

4. Roast the Turkey

• Place the turkey in the preheated oven.

• Roast, basting every 30 minutes with the pan juices and an extra layer of glaze, to keep the turkey moist and flavorful.

• Continue roasting until the skin is a deep golden brown and a meat thermometer inserted into the thickest part of the thigh reads 170°F (77°C). This usually takes 3.5 to 4 hours, depending on your oven.

5. Rest and Serve

• Remove the turkey from the oven and tent it loosely with foil.

• Let it rest for 15–20 minutes before carving to allow the juices to redistribute.

• Slice and serve with your favorite holiday sides.

Tips for Success

• Check Early: Begin checking the turkey’s temperature after the 3-hour mark to prevent overcooking.

• Make Ahead: You can prepare the glaze up to 2 days in advance and store it in the refrigerator.

• Extra Glaze: Simmer leftover glaze until slightly thickened to serve as a drizzle over the carved turkey.

Timing

• Prep Time: 20 minutes

• Cook Time: 3.5–4 hours

• Rest Time: 15–20 minutes

• Total Time: ~4.5 hours

Embraced the warmth of this Maple-Glazed Turkey delight? Spread the Thanksgiving cheer! Pin the image below to your Pinterest board and let others savor the magic too.

Tips & Tricks for the Perfect Maple-Glazed Turkey:

1. Thawing the Turkey:

• Always allow ample time for your turkey to thaw. A good rule is to allow 24 hours of thawing in the refrigerator for every 4-5 pounds of turkey.

2. Uniform Cooking:

• To ensure even cooking, consider trussing your turkey. This keeps the wings and legs close to the body and promotes uniform cooking.

3. Basting:

• While basting helps keep the meat moist, avoid opening the oven too frequently. This can cause significant temperature fluctuations. Instead, aim to baste every 30 minutes.

4. Maple Glaze:

• If you find your glaze thickens too much as you baste, you can slightly warm it to make it more spreadable.

5. Monitoring Temperature:

• Invest in a good quality meat thermometer. Insert it into the thickest part of the thigh but not touching the bone. This will give you the most accurate reading.

6. Tenting with Foil:

• If your turkey skin is browning too quickly, you can loosely cover the turkey with aluminum foil to prevent it from burning.

7. Resting is Key:

• After removing your turkey from the oven, let it rest for at least 10-15 minutes before carving. This allows the juices to redistribute, ensuring a moist turkey.

8. Carving:

• Use a sharp knife and start by removing the legs and thighs. Then, slice the breast meat against the grain for tender slices.

9. Leftovers:

• Turkey tends to dry out when reheated. To prevent this, drizzle some broth or gravy over the meat before reheating.

10. Sage in the Glaze:

• Fresh sage can have a strong flavor. If you’re not a fan, you can reduce the amount or omit it altogether.

Maple-Glazed Turkey Serving Suggestions for a Thanksgiving Feast:

1. Creamy Mashed Potatoes:

• Yukon gold potatoes: 5 lbs, peeled and cubed
• Roasted garlic: 1 head
• Heavy cream: 1 cup
• Butter: 4 tbsp
• Salt and pepper to taste

2. Green Bean Almondine:

• Fresh green beans: 2 lbs, trimmed
• Butter: 3 tbsp
• Toasted almonds: 1 cup, sliced

3. Homemade Cranberry Sauce:

• Fresh cranberries: 12 oz
• Orange zest: from 1 orange
• Cinnamon: 1 stick
• Maple syrup: ½ cup

4. Savory Herb Stuffing:

• Crusty bread cubes: 8 cups
• Onions: 2, diced
• Celery: 4 stalks, diced
• Sage, rosemary, and thyme: 2 tsp each, finely chopped
• Chicken or turkey broth: 2 cups

5. Roasted Root Vegetables:

• Carrots, parsnips, beets, and sweet potatoes: 2 lbs total, peeled and diced
• Olive oil: 3 tbsp
• Rosemary: 2 tsp, chopped
• Sea salt: 1 tsp

6. Sweet Potato Casserole:

• Sweet potatoes: 4 lbs, peeled and boiled
• Pecans: 1 cup, chopped
• Brown sugar: ½ cup
• Butter: 4 tbsp, melted

7. Gravy:

• Turkey drippings: 2 cups
• Flour: 2 tbsp
• Chicken or turkey broth: 1 cup
• Salt and pepper to taste

8. Pumpkin Pie:

• Pumpkin puree: 15 oz can
• Pie crust: 1
• Eggs: 3
• Sugar: ¾ cup
• Cinnamon, nutmeg, and cloves: 1 tsp each

9. Mulled Wine or Cider:

• Red wine or apple cider: 1 bottle (750 ml)
• Cinnamon sticks: 3
• Cloves: 10
• Star anise: 2
• Orange slices: from 1 orange

10. Freshly Baked Rolls:

• Bread flour: 4 cups
• Active dry yeast: 1 packet
• Warm water: 1 ¼ cups
• Sugar: 2 tbsp
• Salt: 1 tsp
• Butter: 4 tbsp, melted