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Homemade Crystallized Ginger

I didn’t write this recipe, and the link that it came from claimed writer unknown.  It was posted on the Facebook page of The Wisconsin Herbalist.

It is an exciting find, and I imagine adding orange juice as the liquid with clove and cinnamon, to infuse the ginger with those flavors.  What a delight it would be to taste those!  So I’m hoping to make them this weekend. And, if I’m really organized, I will post how they turn out here with a picture.

The beauty of this recipe? It’s simple and easy! Imagine a little tin of crystallized ginger covered in dark chocolate for a holiday gift.  Or perhaps tossed with dried cherries and chocolate chips to nibble on at a holiday party. All the options are coursing through my mind.

Homemade Crystallized Ginger
Source: Unknown

Peel and thinly slice 1 fresh gingerroot. Place in a saucepan, add water to cover, and cook gently until tender, about 30 minutes, or until it has about 3 tablespoons of water left.

Place in the saucepan an equal amount of sugar. Bring to a boil, stirring often, until the ginger is transparent and the liquid is almost evaporated.

Reduce the heat and cook, stirring constantly, until almost dry.
Toss the cooked ginger in sugar to coat. Store in an airtight jar for up to three months.

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  • Thanks for sharing, Kathy!  Can’t wait to make & share with friends! 🙂

    • You are very welcome.  I, unfortunately, did not make them this weekend.  We made marzipan instead, which was delicious. But I hope to soon.  If anyone does make them, let me know how they turn out.  Warm wishes, Kathy

  • WisconMom

    Is any reason why I can chop the ginger in cubes?
    Every recipe I’ve read is similar- some say go with young ginger, others say it doesn’t matter… each has had different boiling times… maybe I just need to buy some fresh ginger & some organic sugar, & experiment…

    I won’t mind eating any “mistakes”… 😉

    • WisconMom

      any reason why I CAN’T, not can…