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Instant Pot Candied Ginger

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Posted on: February 17, 2018
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AuthorVicky WellsCategoryDifficultyBeginner

You’re going to need patience and time for this recipe. Although it’s easier than making candied ginger traditionally, it’s still going to take the better part of a day. The great part about making it in an Instant Pot, though, is you don’t have to watch over it every minute while worrying if it’s going to boil over or burn to the bottom of your pot.

Prep Time15 minsCook Time1 hr 30 minsTotal Time1 hr 45 mins
Ingredients
 Fresh, young ginger (try to get the best ginger you can) - I had 18 ounces (510g)
 Water
 Sugar
Method
1

Peel and slice the ginger in “coins” about ⅛ inch (0.3 cm) thick (The 18 ounces of ginger I started with netted me about 2½ to 3 cups of sliced ginger.)

2

Place the sliced ginger in the inner liner of your Instant Pot and pour in enough water to cover. (In our 6-quart Instant Pot, I used 3 cups (700 mL) of water.)

3

Close and lock the lid ensuring the Pressure Valve is in the Sealing position.

4

Select Manual/Pressure Cook and set the cooking time for 30 minutes.

5

Once the cooking time is complete, allow a full Natural Pressure Release.

6

When all of the pressure has been released and the Float Valve has dropped, carefully remove the lid.

7

Remove the inner liner to a wire rack or heatproof surface and allow it to cool for about 30 minutes.

8

Drain off the liquid and reserve. (You’ll be using some of the liquid in the next phase, but you’ll still have lots left over. I’ll mention some uses for it later.)

9

Clean the inner pot so you can use it again.

10

Weigh the ginger slices. I got 11.5 ounces (326g).

11

Add the same weight of sugar to the ginger slices. I used 11.5 ounces (326g) of sugar.

12

Add ¼ cup (60 mL) of the reserved ginger water and stir well making sure all of the ginger is well-coated.

13

Pour the ginger into an ovenproof dish (preferably metal) that fits in the inner liner of your Instant Pot and cover the dish with aluminum foil.

14

Place 1½ cups of water in the inner liner of your Instant Pot and place the trivet in the liner, too.

15

Place the dish with the ginger on top of the trivet.

16

Close and lock the lid ensuring the Pressure Valve is in the Sealing position.

17

Select Manual/Pressure Cook and set the cooking time for 60 minutes.

18

Once the cooking time is complete, allow a full Natural Pressure Release.

19

When all of the pressure has been released and the Float Valve has dropped, carefully remove the lid.

20

Place the dish with the ginger slices on a wire rack to cool for about 30 minutes.

21

Drain the liquid from the ginger slices and reserve the sweetened ginger water. (We won’t be using this, or the unsweetened ginger water for the rest of this process but it can be used for other things. See below.)

22

Arrange the drained slices on a wire rack and place on a foil-covered baking pan.

23

Preheat the oven to its lowest temperature - usually about 150°F to 170°F (65°C to 75°C).

24

Bake for approximate 1 hour. (We like our candied ginger still juicy and it was perfect after this amount of time. If you like yours drier, then bake it for longer.)

25

Remove from oven and allow to cool for 10-15 minutes.

26

Place about ¼ cup (50g) of granulated sugar in a plastic bag and add the ginger slices.

27

Shake vigorously ensuring all of the slices are coated with sugar.

28

Transfer the slice to a dish and arrange them in a single layer and refrigerate.

29

They are now ready to enjoy as a sweet treat or add to any recipes calling for candied ginger.

30

Uses for the leftover unsweet and sweet ginger water.
Unsweet
We like to add this ginger water to some of our cooking and baking. It’s great in a stir fry sauce, as an additional boost for a gingerbread cake or in a ginger cheesecake (garnish with some candied ginger, too!).
Sweet
We’ve used the sweet ginger water in place of a pancake syrup and it was amazing. You may want to thicken it by either boiling it until it reduces or adding by adding a cornstarch paste - 1 tablespoon (15 mL) cornstarch plus 1 tablespoon (15 mL) water - to thicken it while it is simmering.
I’m sure you’ll be able to come up with other uses, so don’t throw it away!

 

Ingredients

Ingredients
 Fresh, young ginger (try to get the best ginger you can) - I had 18 ounces (510g)
 Water
 Sugar

Directions

Method
1

Peel and slice the ginger in “coins” about ⅛ inch (0.3 cm) thick (The 18 ounces of ginger I started with netted me about 2½ to 3 cups of sliced ginger.)

2

Place the sliced ginger in the inner liner of your Instant Pot and pour in enough water to cover. (In our 6-quart Instant Pot, I used 3 cups (700 mL) of water.)

3

Close and lock the lid ensuring the Pressure Valve is in the Sealing position.

4

Select Manual/Pressure Cook and set the cooking time for 30 minutes.

5

Once the cooking time is complete, allow a full Natural Pressure Release.

6

When all of the pressure has been released and the Float Valve has dropped, carefully remove the lid.

7

Remove the inner liner to a wire rack or heatproof surface and allow it to cool for about 30 minutes.

8

Drain off the liquid and reserve. (You’ll be using some of the liquid in the next phase, but you’ll still have lots left over. I’ll mention some uses for it later.)

9

Clean the inner pot so you can use it again.

10

Weigh the ginger slices. I got 11.5 ounces (326g).

11

Add the same weight of sugar to the ginger slices. I used 11.5 ounces (326g) of sugar.

12

Add ¼ cup (60 mL) of the reserved ginger water and stir well making sure all of the ginger is well-coated.

13

Pour the ginger into an ovenproof dish (preferably metal) that fits in the inner liner of your Instant Pot and cover the dish with aluminum foil.

14

Place 1½ cups of water in the inner liner of your Instant Pot and place the trivet in the liner, too.

15

Place the dish with the ginger on top of the trivet.

16

Close and lock the lid ensuring the Pressure Valve is in the Sealing position.

17

Select Manual/Pressure Cook and set the cooking time for 60 minutes.

18

Once the cooking time is complete, allow a full Natural Pressure Release.

19

When all of the pressure has been released and the Float Valve has dropped, carefully remove the lid.

20

Place the dish with the ginger slices on a wire rack to cool for about 30 minutes.

21

Drain the liquid from the ginger slices and reserve the sweetened ginger water. (We won’t be using this, or the unsweetened ginger water for the rest of this process but it can be used for other things. See below.)

22

Arrange the drained slices on a wire rack and place on a foil-covered baking pan.

23

Preheat the oven to its lowest temperature - usually about 150°F to 170°F (65°C to 75°C).

24

Bake for approximate 1 hour. (We like our candied ginger still juicy and it was perfect after this amount of time. If you like yours drier, then bake it for longer.)

25

Remove from oven and allow to cool for 10-15 minutes.

26

Place about ¼ cup (50g) of granulated sugar in a plastic bag and add the ginger slices.

27

Shake vigorously ensuring all of the slices are coated with sugar.

28

Transfer the slice to a dish and arrange them in a single layer and refrigerate.

29

They are now ready to enjoy as a sweet treat or add to any recipes calling for candied ginger.

30

Uses for the leftover unsweet and sweet ginger water.
Unsweet
We like to add this ginger water to some of our cooking and baking. It’s great in a stir fry sauce, as an additional boost for a gingerbread cake or in a ginger cheesecake (garnish with some candied ginger, too!).
Sweet
We’ve used the sweet ginger water in place of a pancake syrup and it was amazing. You may want to thicken it by either boiling it until it reduces or adding by adding a cornstarch paste - 1 tablespoon (15 mL) cornstarch plus 1 tablespoon (15 mL) water - to thicken it while it is simmering.
I’m sure you’ll be able to come up with other uses, so don’t throw it away!

Instant Pot Candied Ginger

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