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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?

Crystallized Ginger , Ginger Syrup & Ginger Sugar

Recipe #102933 | 1¾ hours | 10 min prep | add private note

⁽²⁹⁾ RATE IT NOW Print Recipe

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

10 ounces fresh ginger, blemish free
2 cups sugar
1/4 cup water

Directions

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
Toss sugar and ginger together.
3
In a large heavy bottom pan heat water add sugared ginger and bring to a very slow simmer.
4
Stir over low heat occasionally for 1 and 1/2 hours.
5
The ginger will become translucent and the sugar will crystallize on the edge of the pan.
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
Place in a air tight container out of heat and light.
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
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: MamaTess

On Dec 9, 2009

I've been making crystallized ginger for years and will now toss my old recipe. This recipe has it all! I doubled it and it came out perfectly. By the way, my old recipe required that I allow the ginger to dry for 4 days and required a second boil the fourth day. Your recipe is a breeze!! Thank you!

1 person found this review helpful

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From: Paka

On Oct 22, 2009

Wow, this was fantastic! I had no syrup left over as I, like another reviewer probably tasted it all during the cooking. I put all the excess sugar and small ginger pieces in my spice grinder, grinding it to a fine sugar state for my tea. My kids each took a container home with them so I have none left. Guess it's a trip back to the market for more ginger! Thank you, thank you, thank you for posting this recipe.

1 person 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!

9 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!

5 people found this review helpful

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