Crystallized Ginger , Ginger Syrup & Ginger Sugar

Rita~'s Note:

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

• Total Time: 1 hrs 40 mins
• Prep Time: 10 mins
• Cook Time: 1 hrs 30 mins

Ingredients:

Yield: 1 pint

• 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.

Reviews

[adopt a greyhound]

OMG 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 such as Pumpkin Ginger Scones With Cinnamon Chips.

[free-free]

Wow Loved this...I am making more tomorrow because I only had enough ginger to make a half batch yesterday and I ended up adoring it so much I need to make more so bought a whole batch more today- I usually have a bit around for juicing but now I will buy it in bigger bunches (never paid attention to the weight much before)...lovely as a after din- tummy settling sucker and the syrup is so nice in tea...I can not wait to play with this more and use the 3 results in all sorts of things...reminds me of the treat from the Health Food store by the "Ginger People" 'cept way better- Thanks ~Rita~ this is my favorite new thing!!!

[Indigo!]

I was quite afraid of attempting this on my own, but miraculously pulled it off! These make such sweet spicy treats, perfect for the Ginger Spice cookies I needed the crystallized ginger for - which would have cost me $6 bucks for a tiny container at the store! I, too, had absolutely no syrup left over at first, the sugar was crusted all over the pan which was kind of disheartening... but after I rescued all the ginger pieces and put the loose sugar in a couple of shakers we have, I reconstituted the sugar crust with a few teaspoons of water, and reheated until liquid, so I could pour it out and put in the fridge. Mine came out a little tougher looking than the pictures that are already here, but that could easily be my own fault! Very good, though!!