Crystallized Ginger

READY IN: 55mins
Recipe by Diana Adcock

I was surfing the web and found this-it was posted by a person named Jeannine and I thank her-this recipe is great! Hope you enjoy it as much as I did.

Top Review by Derf2440

Thanks Diana!! Finally got to try it, it went over big!! You're right about the hand slapping. I have hidden the rest for Christmas. Well worth doing, if not a little time comsumming. Love it and didn't change a thing, even did the sugar extra swirl. Thanks again for a good one!!!


  1. Peel the ginger and slice it into rounds 1/8 inch thick.
  2. For every cup of prepared ginger you will need 3 cups of water and 3 cups of sugar.
  3. In a large to huge pot bring the water/sugar to a boil and stir to dissolve the sugar.
  4. When dissolved add the ginger and boil for 45 minutes stirring almost constantly.
  5. You want the ginger tender and getting that translucent look about it.
  6. You also don't want it at a full rolling boil-just a little less.
  7. Drain the ginger reserving the liquid.
  8. Separate and place on a rack to dry for around 30 minutes-it's gonna be a bit sticky-and then coat with sugar-I would whirl it a bit in a spice grinder to get it half powder, half granulated.
  9. Set it out on wax paper to dry-this took a few hours with a lot of hand slapping.
  10. Store in an air tight container.
  11. As for the remaining syrup you can boil and reduce to a syrup-something between maple syrup and honey and use on pancakes, waffles or ice cream.

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