How to Make Crystallized Ginger
Learn how to make crystallized ginger with this easy recipe, with just 2 ingredients it really couldn’t be simpler. It is made using fresh ginger which is cooked in a mixture of sugar and water. It can then be dried out to produce a chewy, sweet, and spicy natural ginger candy, or stored in the syrup.
WHAT IS THE DIFFERENCE BETWEEN CANDIED GINGER AND CRYSTALLIZED GINGER?
Often the terms are used to describe them both, and they can both be used in the same way too. But the easiest way to distinguish one from the other is:
- Candied ginger is soaked in sugar and then stored in the syrup.
- Crystallized ginger is coated in sugar and then dried out.
HOW DO YOU USE Crystallized GINGER?
It can be used in so many ways and in many dishes. It makes a great addition to cookies, muffins, and banana bread.
Try it with this Homemade Granola, or these delicious Cinnamon Rolls
Also, it is perfect to eat as a sweet snack, try it dipped in melted chocolate as a sweet treat after dinner.
Health Benefits
Ginger has antioxidant and anti-inflammatory benefits which may help relieve the symptoms associated with arthritis and muscle pain.
Because ginger contains anti-inflammatory, antiviral, and antimicrobial properties it can help with colds, coughs, and sore throats.
STORAGE:
FRIDGE: Place in an airtight container and store in the fridge for up to 6 months.
HOW TO MAKE Crystallized GINGER RECIPE
INGREDIENTS
1lb Fresh Ginger
2 Cups White Sugar
INSTRUCTIONS
For Crystalized Ginger:
1. Peel the fresh ginger (using a spoon is the easiest way to peel), and cut it into slices.
2. Place the ginger in a saucepan, cover with water, bring to a boil and simmer for 30 minutes.
3. Remove from the heat and add the sugar, bring back to the boil, and simmer for a further 30-40 minutes.
4. Drain the ginger slices and allow to cool for up to 2 hours on a cooling rack, so that they are slightly sticky.
5. Toss in sugar ensuring each slice is fully coated and return to the cooling rack. Allow them to dry completely for a few hours or overnight. Store them in the fridge or a cool dry place for up to 6 months.
For Candied Ginger:
1. Peel the fresh ginger (using a spoon is the easiest way to peel), and cut it into cubes.
2. Place the ginger in a saucepan, cover with water, bring to a boil and simmer for 30 minutes.
3. Remove from the heat and add the sugar, bring back to the boil, and simmer for a further 30 minutes.
4. Using a spoon, transfer the ginger and sugar water into a mason jar, allow it to cool, and store it in the fridge for up to 6 months.
(save the syrup, store in a mason jar in the fridge, and use in teas or other drinks)
EQUIPMENT
SAUCEPAN
SPOON
MASON JAR
TIME
PREP TIME: 10 Minutes
TOTAL TIME: 60 Minutes
How to Make Crystallized Ginger
Equipment
- Saucepan
- SPOON
- Cooling Rack
- Mason Jar
Ingredients
- 1 lb Fresh Ginger
- 2 Cups White Sugar
Instructions
For Crystalized Ginger:
- Peel the fresh ginger (using a spoon is the easiest way to peel), and cut it into slices.
- Place the ginger in a saucepan, cover with water, bring to a boil and simmer for 30 minutes.
- Remove from the heat and add the sugar, bring back to the boil, and simmer for a further 30-40 minutes.
- Drain the ginger slices and allow to cool for up to 2 hours on a cooling rack, so that they are slightly sticky.
- Toss in sugar ensuring each slice is fully coated and return to the cooling rack. Allow them to dry completely for a few hours or overnight. Store them in the fridge or a cool dry place for up to 6 months.
For Candied Ginger:
- Peel the fresh ginger (using a spoon is the easiest way to peel), and cut it into cubes.
- Place the ginger in a saucepan, cover with water, bring to a boil and simmer for 30 minutes.
- Remove from the heat and add the sugar, bring back to the boil, and simmer for a further 30 minutes.
- Using a spoon, transfer the ginger and sugar water into a mason jar, allow it to cool, and store it in the fridge for up to 6 months.