By Rita~ on October 29, 2004
Photo by householdmaven
Photo by householdmaven
"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"
Serving Size: 1 (743 g)
Servings Per Recipe: 1
"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!!!"
"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 Recipe #93781."
"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!!"
"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!"
"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."
"excellent recipe, thank you!do anyone have a tip about cutting de ginger root? thanks "
" One word about this is you have to try this. Excellant. I chose make this for Blueberry Snack Mix Recipe #174359. I too found myself eating this out of the pan. The flavor is something else."
" I am forever losing ginger due to the fact that I do not know how to store it, so, I gave this recipe a try and am glad I did. The syrup is TDF and the ginger is like eating candy.Like the other reviewer said...."what syrup" as I too found myself eating it out of the pan with a spoon.Thank you Rita."
"What a fabulous recipe! This made the best sugar. We are having an Iron Chef type competition and our ingredient is ginger. I've used the ginger sugar in all of my recipes. I'm using the crystalized ginger as garnishment. Thanks!"
"This is much better than a recipe I found elsewhere .. The idea of using the sugar and syrup is wonderful! Thank you so much!"
"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!"
"I can't believe I've made crystallised ginger, ginger sugar and ginger syrup! Wonderful! Good clear instructions and great results! Thanks from across the pond!"
"My mom bought 2 lbs of ginger the other day and asked if I needed any. As I was almost out of crystallized ginger, I thought, hey, I wonder if you can make that yourself. What a revelation. Easy peasy. FYI, I probably started with about a pound of ginger before peeling and trimming, etc., had 12 oz. sliced ginger before cooking, which made 7.4 oz. of crystallized ginger, and about a cup of very thick ginger syrup. Just had some of the syrup stirred into our evening tea. Delightful. Thanks for posting!"
"I've been making crystallized ginger for years and will now toss my old recipe. This recipe has it all! I doubled it and it came out perfectly. By the way, my old recipe required that I allow the ginger to dry for 4 days and required a second boil the fourth day. Your recipe is a breeze!! Thank you!"
"Wow, this was fantastic! I had no syrup left over as I, like another reviewer probably tasted it all during the cooking. I put all the excess sugar and small ginger pieces in my spice grinder, grinding it to a fine sugar state for my tea. My kids each took a container home with them so I have none left. Guess it's a trip back to the market for more ginger! Thank you, thank you, thank you for posting this recipe."
"I can't thank you enough Rita for this recipe! Crystallized ginger is not available in my area so it was either buying it on-line (very expensive) or drive hours to get it and still payed $7.12 plus tax for a 2oz. bottle at Wal-Mart. This recipe was easy and came out perfect. The best part...under $2. Thanks again!"
"This worked perfectly! And OMG the taste is out of this world. Thank you so much for sharing this wonderful recipe."
"This was so easy and turned out wonderful, who knew you could save so much green so easily??"
"I'm making a mango chutney which calls for crystallized ginger. This recipe sounds fun and easy. Can't wait to try it. thanks!"
"THIS RECIPE IS AWESOME! I had bought ginger on impulse for helping with aches and pains and upset tummy... as it turns out I bought 10 ounces... MAKE SURE YOU GET MORE THAN 10 ounces to make sure you have blemish free ginger and do use a mandolin or v- slicer... thicker is better than paper thin. This worked beautifully and will be even better next time ... WOW. I like to work things out for myself and when I discovered crystallized ginger years ago, I played around with trying to make it and eventually gave up... asked my angels to send me the recipe. They did. WOW very cool will check out this persons other recipes as well!"