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Caramelized ginger glaze served in a bowl
Rich and flavorful glaze with fresh ginger and caramelized sugar

Caramelized Ginger Glaze

Author: Flavelo
Sauces and Gravies Recipes
Heat transforms gingerol (the compound responsible for ginger's bite) into zingerone, a milder, sweeter compound. This sauce exploits that chemical magic: the deep sweetness of caramelized sugar and the piquant aroma of cooked ginger create a complex flavor profile that is simultaneously dessert-like and savory. It's the perfect accompaniment for roasted meats or even vanilla ice cream.
🕒 Prep Time 15 mins
🍳 Cook Time 15 mins
⌛ Total Time 30 mins
🍽️ Servings 4 servings
🔥 Calories 160 kcal
🌍 Cuisine Asian Fusion

Ingredients

Equipment Needed

  • Saucepan (high-sided): Caramel can splatter when liquid is added.
  • Whisk: To ensure a smooth texture.
  • Grater: For the fresh ginger.

Allergen Information

⚠️ Soy
⚠️ Milk
⚠️ Wheat

Instructions

1 ✓

Peel the ginger (the skin comes off easily with the edge of a teaspoon) and grate it into a fine pulp.

Tip: The finer the pulp, the better it releases its flavor into the butter.
2 ✓

Melt the butter in a saucepan over medium heat, then add the brown sugar.

Tip: The milk solids in the butter and the sugar will begin to caramelize together, creating a toffee-like flavor.
3 ✓

Stir continuously until the sugar dissolves and begins to bubble.

Tip: Be careful, sugar gets extremely hot and burns quickly!
4 ✓

Toss in the grated ginger and sauté in the caramel for 1 minute.

Tip: This step 'tames' the sharp bite of the ginger.
5 ✓

Caution! Remove from heat. Carefully and slowly pour in the orange juice, water, and soy sauce. It will steam and splatter vigorously!

Tip: The meeting of hot sugar and cold liquid is explosive.
6 ✓

Return to the heat. If the sugar has hardened into a lump, stir until it melts again.

Tip: The acidic orange juice helps prevent the sugar from recrystallizing.
7 ✓

Add the cinnamon and salt. Simmer over low heat for 5-8 minutes until it reduces to a syrup.

Tip: It's ready when it coats the back of a spoon (nappe consistency).

Recipe FAQ

The sugar hardened when I added the orange juice.
This is due to thermal shock. Don't worry; put it back on the heat and stir slowly while warming. It will dissolve again.
It became too thick after cooling.
Caramel sets as it cools. Reheat it gently with a splash of water.

Ingredients

  • 1 piece (approx. 1 inch) Fresh ginger root
  • 1/4 cup Brown sugar, packed
  • 2 tbsp Unsalted butter
  • 1/2 cup Freshly squeezed orange juice
  • 1 tbsp Soy sauce
  • 1/4 cup Water
  • 1 pinch Ground cinnamon
  • 1 pinch Salt