Candied ginger is one of my favorite treats. It’s sweet and spicy, and a just little piece satisfies my usual afternoon sugar craving. Ginger is very good for you, packing a punch of anti-inflammatory benefits and is known to alleviate indigestion, general nausea, upset tummy, morning sickness, motion sickness, and stomach flu.
I ran out of candied ginger this week and I’m trying my hand at making my own. This post is not about how to candy ginger (I will share that in another post) but what to do with the ginger syrup that is a by-product of making candied ginger.
It is super tasty and too good not to use. I’m looking for ways to use ginger syrup in my future cooking endeavors.
I went to two of my favorite preservation books; Drink the Harvest and Food Swap for syrup making inspiration. (read my reviews in these links) They both have terrific recipes for taking herbs and fruits and turning them into simple syrups that will suit any aspiring cook.
The ratio of sugar to water determines the thickness of the syrup. It creates heavy, or light syrup depending on the amount of sugar you use, and your preference. Keep in mind that the lower the sugar ratio, the shorter the shelf life of the syrup, and the thinner the syrup will be.
- Heavy syrup = 1 cup sugar to 1 cup water
- Medium syrup = 3/4 cup sugar to 1 cup water
- Light syrup = 1/2 cup sugar to 1 cup water
- Extra light syrup = 1/4 cup sugar to 1 cup water
Ginger syrup recipe
4 cups of water
2 cups of sugar
1 large ginger root (about 8 ounces)
10 whole cloves
Wash and prepare the ginger root by slicing it into even sections, not too thick. I used my mandolin slicer, but a knife would work just as well. If you are going to make candied ginger, take the time to peel the root first.
Combine the ginger slices, water, sugar, and cloves in a pan. Bring to a boil over high heat, stirring to dissolve the sugar.
Reduce the heat and simmer for 30 to 60 minutes. Keep it partially covered so some steam is escaping.
Strain the mixture and pour the syrup into 8-ounce jars. The ginger and spice can be used for another batch by adding another 4 cups of water and 2 cups of sugar to the pan, and repeating the process.
15+ Ways to Use Ginger Syrup
I was pleasantly surprised with all the ways to use ginger syrup. I’m sure you can come up with even more ideas.
- Add ginger syrup to warm tea in place of your regular sweetener
- Make ginger ale with 1 tbsp of syrup and seltzer, club soda, or sparkling water. Add fresh lemon or lime
- Use ginger syrup as a drizzle over pancakes or waffles
- Over ice cream
- Drizzled on pie
- In cooked oatmeal
- Over pastry
- Drizzle on fruit salad
- In place of fruit juice to proof yeast. Dilute several tablespoons of syrup in a cup of lukewarm water.
- As a mixer in beverages
- In salad dressing. Try this one at the Food Network
- Combine with lemon and thyme and use as a glaze on chicken before roasting
- Baked with winter squash
- Ward off sickness with Ginger & Lemon tea by replacing the frozen drops with ginger syrup and fresh lemon
You can make ginger syrup with honey instead of sugar by following this recipe from The Hearty Soul.
How long does ginger syrup last?
Sugar does a surprisingly good job of preserving food. This prepared simple syrup will last for approximately six months in the refrigerator. I don’t think we’ll have it around our house for that long.
If you are giving this as a gift you can preserve it by water bath canning methods.
While the syrup is hot, pour into canning jars and water bath for 5 minutes. Make sure the water in the canner is at least 2 inches over the jar and start the timing process when the water is boiling. This works for either pints or quarts.
With a bit of imagination, you can make and use ginger syrup in many recipes. Get creative and add other spices too.