Crystallized Ginger

"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."
photo by Sharon123 photo by Sharon123
photo by Sharon123
Ready In:
1 cup




  • Peel the ginger and slice it into rounds 1/8 inch thick.
  • For every cup of prepared ginger you will need 3 cups of water and 3 cups of sugar.
  • In a large to huge pot bring the water/sugar to a boil and stir to dissolve the sugar.
  • When dissolved add the ginger and boil for 45 minutes stirring almost constantly.
  • You want the ginger tender and getting that translucent look about it.
  • You also don't want it at a full rolling boil-just a little less.
  • Drain the ginger reserving the liquid.
  • 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.
  • Set it out on wax paper to dry-this took a few hours with a lot of hand slapping.
  • Store in an air tight container.
  • 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.

Questions & Replies

  1. Can you add more ginger and then not have as much leftover syrup? I would like to make more without using so much sugar . . . 10 in our family and lots of us love it!


  1. 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!!!
  2. 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.
  3. 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 :)
  4. 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!
  5. 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!



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