When Husband and I went on our first cruise on Norwegian Cruise Line (NCL), he fell in love with one of their cocktails: The Matador. He loves it so much that we now have to get the drink package for every NCL cruise we go on. (Skip to end of the post for my Making a Matador video.)
When covid happened and our Alaska cruise on NCL was cancelled, I decided that I needed to make him one (or three) at home. This required possession of candied ginger. I realized after-the-fact that it can probably be purchased in a store.
Instead, I bought fresh ginger and looked up a recipe. I found one by Alton Brown (from Food Network) who's recipes and techniques are spot-on. You can use his recipe for your ginger, or if you want my Amateur-Tips (like "pro-tips," but more like "hacks"), essentially the same recipe is below with said tips.
Let me know if you try the recipe and how you liked it in the comments!
Candied Ginger:
Ginger
Water
Granulated sugar
Equipment:
Saucepan
Parchment Paper or cooling rack
Non-stick cooking spray
Kitchen scale
Directions...
