Ingredients for Crystallized Ginger
- 1 lb fresh gingerroot, peeled and thinly sliced
- 3 tbsp water
- 1 cup granulated sugar, plus 1/2 cup granulated sugar for coating
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How to Make Crystallized Ginger
- Preheat oven to 140°F (60°C). Thinly slice 1 pound of peeled fresh ginger.
- Arrange ginger slices in a single layer on a baking sheet and dry in the preheated oven for 8-10 hours, or until leathery.
- Let the dried ginger cool completely.
- Place the dried ginger in a saucepan and cover with enough water to fully submerge. Bring to a boil over medium heat.
- Reduce heat and simmer for 30 minutes, or until the ginger is tender.
- Drain the ginger well and let it cool.
- In a clean saucepan, combine the cooked ginger (about 1 cup), 1 cup granulated sugar, and 3 tablespoons of water.
- Simmer over low heat, stirring frequently, until the sugar dissolves completely and the ginger becomes translucent. This will take about 15-20 minutes.
- Continue to simmer, stirring occasionally, until the syrup has almost evaporated and the ginger is coated in sugar crystals. This takes about 10-15 minutes.
- Using a slotted spoon, carefully remove a few ginger slivers at a time and place them in a paper bag containing 1/2 cup granulated sugar.
- Gently shake the bag to coat the ginger with sugar.
- Remove the sugared ginger and place it on wax paper to dry completely.
- Once cool and dry, store your crystallized ginger in an airtight glass jar. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
430g
Fat
4g
Carbs
60g
