29 Reviews of Crystallized Ginger , Ginger Syrup & Ginger Sugar

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!

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!

From: LonghornMama

On Dec 25, 2006

Great recipe! I'll use this again and again. We love crystallized ginger. Besides cooking with it, my 5 year-old thinks it's a special treat and begs for it after school. I doubled the recipe then overcooked it, ending up with all sugar, no syrup left. Luckily, the sugar is absolutely fantastic in black or green tea. Thanks, Rita, for sharing the recipe!

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*.

From: Elisa #1

On Sep 13, 2008

This is a wonderful recipe! I doubled it, but I only used one cup of water at the end to make the syrup. It turned out to be very thick, which is great. I am probably going to use it as a spread for toast, etc. The ginger came perfect, and the directions were very easy to follow. The sugar is also really tasty, and will be a delightful addition to tea. I love the fact that I can get three thing from one process. Again, this is a wonderful recipe!

From: adopt a greyhound

On Feb 7, 2009

Oh My God! This is great. I just finished tossing in sugar and of course had to try it. This is so wonderful.I thought I had bought a lot of ginger but I only had 5 oz. so used 1 c. sugar but 1/4 c. water. I may have cooked it a little longer than suggested but it turned out so nice. Looking forward to eating as is or in baked goods.

From: najwa

On Sep 20, 2005

This is much better than a recipe I found elsewhere .. The idea of using the sugar and syrup is wonderful! Thank you so much!

From: Hannah V

On Aug 14, 2006

Very tasty. I chose this recipe because I was looking for a recipe to make ginger syrup. I highly recommend using ginger syrup in any fruit punch (hot or cold), especially if you are having to cater for not-particularly-willing non-drinkers (e.g. the driver amongst your visitors). Try it with hot apple juice in colder weather - fantastic.

From: cookiedog

On Jan 20, 2007

I am so happy I found this recipe! The ginger is beautiful, it tastes better than the crystallized ginger I just bought at the store. I can't wait to try it in different recipes. Thank you Rita!

From: CJAY

On Sep 28, 2009

This worked perfectly! And OMG the taste is out of this world. Thank you so much for sharing this wonderful recipe.