Crystallized Ginger

Submitted 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."

 

• Ready In: 55mins
• Ingredients: 4
• Yields: 1 cup

ingredients

• gingerroot
• white sugar
• water
• white sugar (for Dusting)

directions

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.

Reviews

[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!!!

 

[Izzy Knight]

Nice recipe. I made it with old ginger the first time so it was too spicy. but it was tasty nonetheless. I dusted some cinnamon along with the sugar.

 

[pollen]

i swear, someone slipped some sort of addictive narcotics into the ginger.... so delicious!! i didn't stir nearly constantly, and it seemed to turn out a-ok. i will definately be making this again :)

 

[capless]

I shook the sticky ginger in a ziplock bag until I could feel that the pieces were coated then continued drying on racks. The remaining sugar had a good scent of ginger so I kept that to use in other recipes. Thanks for posting!

 

[Amie in Arizona]

This is yummy. My ginger was older too, so it was strong. I have been using it chopped up in oatmeal cookies and other places where raisins could be used. Oh so good!