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Nutrition Facts

Serving Size 1 pint 743g

Recipe makes 1 pint)

Calories 1775
Calories from Fat 19 (1%)
Amount Per Serving %DV
Total Fat 2.1g 3%
Saturated Fat 0.6g 2%
Monounsaturated Fat 0.4g
Polyunsaturated Fat 0.4g
Trans Fat 0.0g
Cholesterol 0mg 0%
Sodium 38mg 1%
Potassium 1185mg 33%
Total Carbohydrate 450.3g 150%
Dietary Fiber 5.7g 22%
Sugars 404.5g
Protein 5.2g 10%

how is this calculated?

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Crystallized Ginger , Ginger Syrup & Ginger Sugar

Recipe #102933 | 1¾ hours | 10 min prep | add private note
(17) RATE IT NOW Print Recipe
~Rita~

By: ~Rita~
Oct 29, 2004

This 3 in 1 recipe is a great way to make your ginger last a bit longer! Ginger is good for flavoring things as well as taking care of upset belly aches and sea or motion sickness! There is so much you can do with this like my Cranberry Orange Cookies with Crystallized Ginger Cranberry Orange Cookies With Crystallized Ginger Zucchini, Pineapple, Ginger Jam Zucchini, Pineapple, Ginger Jam Peachy, Pineapple Cooler with a Ginger Zinger Peachy, Pineapple Cooler with a Ginger Zinger Spicy Ginger Tea with Lemongrass Spicy Ginger Tea with Lemongrass Baked Butternut Squash Pudding topped with Ginger Whipped Cream Baked Butternut Squash Pudding Topped With Ginger Whipped Cream

1 pint (change servings and units)

Ingredients

Directions

  1. 1
    Peel and slice ginger into 2 inch lenghts and 1/8th inch thick. Using a Mandoline Slicer will give you uniform slices with ease and quickness.
  2. 2
    Toss sugar and ginger together.
  3. 3
    In a large heavy bottom pan heat water add sugared ginger and bring to a very slow simmer.
  4. 4
    Stir over low heat occasionally for 1 and 1/2 hours.
  5. 5
    The ginger will become translucent and the sugar will crystallize on the edge of the pan.
  6. 6
    Sprinkle 1/4 cup sugar on parchment paper or a silicone mat lay drained ginger on sugar toss the sugar when ginger has cooled enough to handle (about 10 minutes) to coat evenly.
  7. 7
    Place in a air tight container out of heat and light.
  8. 8
    The yummy sugar that is left over can be saved in a jar and used for tea, sugar the rim of glasses drinks or in baking cookies or cakes.
  9. 9
    And for the left over syrup add 1 cup water heat to mix and use as you would corn syrup.

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Featured Reviews for This Recipe

From: Claidan

On May 29, 2008

This was fantastic. I made some ginger tea for my little girl who sometimes gets tummy aches. She loved it. Wanted to make sure to have more on hand w/o it going to waste and found this recipe. My best friend from college loves crystallized ginger so now I know what I can make, homemade, and send across the miles to let her know we are thinking about her. She loves it on the plane b/cit eases her motion sickness. I also saw on Rachael Ray the other day that you can peel the skin off (the leftovers) and freeze it so it wont go bad. However, now I have an even better way to save it Thanks Rita!

1 person found this review helpful

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    From: justcallmetoni

    On Apr 19, 2008

    I just love crystallized ginger and never imagined just how easy it was to prepare. As suggested I used a mandoline to create lovely uniform slices from a rather large stem of the root. Put it on the stove let it go with just some occasional stirring. I was really surprised by how much water was rendered from the ginger to create a pungent peppery sweet syrup. The crystallized ginger itself was far sharper than anything purchased and had a lovely tender texture. Since I have another recipe calling for candied ginger in syrup, I reserved about a 1/4 cup for that purpose. Looking forward to using this in a few dishes soon, hoping it is before we have nibbled too much of it away. Thanks Rita! Made for the Cooking Game Room's *Spring Spectacular*.

    2 people found this review helpful

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    From: Sharon123

    On Nov 6, 2004

    Rita, I halved this recipe but still used 1/4 cup water. I kept sipping the syrup while it was cooking, it was so good! I sprinkled the sugar on wax paper. There was no leftover syrup(probably due to so much sipping). There was a little leftover sugar which I just put in the jar with the candied ginger.Now I don't have to buy anymore crystalized ginger! Thanks so much for this yummy recipe!

    5 people found this review helpful

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    • From: Georgiapea

    On Dec 1, 2007

    Amazing! This is so good/easy/cheap. Thank you! I saw that a tiny jar of it at the store costs $11!!! what's up with that - this is way better. thanks again!

    2 people found this review helpful

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    • Read all 17 reviews

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