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Crystalized Ginger

Crystalized Ginger

This makes the whole house smell terrific!


1 lb. Fresh Ginger Root
1-1/2 C. plus 1/4 C. Sugar

Peel ginger root. Cut into approx. 1/4 inch thick slices.

In 2-quart saucepan, heat ginger slices and 2 C. water to boiling over high heat. Boil 5 minutes. Drain. Repeat boiling and draining 3 more times, removing ginger from pan after the last draining.

In the same saucepan, heat 1-1/2 C. sugar and 1-1/2 C. water to boiling. Add ginger slices and return to boiling. Reduce heat to a simmer, gently stirring occasionally, until the ginger is translucent — an hour or more.

With a slotted spoon, transfer the ginger to wire racks placed over a tray or cookie sheet. Let ginger stand until the surface is dry to the touch then shake in a bag with the final 1/4 C sugar. (This can take awhile depending on the humidity and time of

Allow the ginger-sugar solution to cool and save. This is excellent when added to hot tea, or any other beverage to which you would add sweetener.

About trueindigo

vegan, runner, blogger, mom, model, artist, tarot reader.

5 responses »

  1. What do you do with the remaining 1/4 c sugar? Does it get sprinkled onto the wet slices to give them that crystallized effect? I love candied ginger, but after seeing the directions, I think the best part would be the ginger/sugar syrup that’s left at the end! I can think of a zillion uses for that. Thanks for posting this!

  2. Obviously, I’m an idiot because I never thought to make my own crystallized ginger! Here I am buying it at Whole Foods. Definitely going on my to do list. Thanks! Great photo, BTW.


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