Crystallized Ginger

Recipe by Diana Adcock
READY IN: 55mins
YIELD: 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.