Jacquelynne Steves

Crystallized Ginger Recipe

Crystallized Ginger Recipe-  Jacquelynne Steves

To be honest, I’m not sure whether to call this a “crystallized ginger recipe” or “candied ginger recipe.” I’ve looked at the debates online (yes- people really debating this!) and some say they are the same, and some say they are different. I’m going with Crystallized because the sugar coating gives them a sparkly look (that’s my story and I’m sticking to it…) It doesn’t really matter what you call it- it’s delicious. My daughter makes this in giant batches, and our favorite way to use it is in chocolate chip cookie dough and adding a handful to store-bought granola. It takes that ordinary stuff to the next level! Really!  The little golden nuggets don’t look like much, but they’re an excellent staple to have in your pantry. The combination of the sharp/spicy and sweet flavor makes it very interesting. (And speaking of granola- I made homemade granola the other day and it was FABULOUS. I’m going to post that recipe next week.)

I will say that this is not to everyone’s taste- my younger daughter and I love it, but my husband and older daughter don’t care for the sharp spiciness when biting into the pieces of ginger. You can try cutting up the ginger really small if you don’t want big bites of ginger in whatever you happen to be adding it to.

You can find fresh ginger in the produce department at your grocery store. Look for knobs or roots that are nice and firm, not dried or shriveled up. The easiest way to peel ginger is by scraping it with the side of a metal teaspoon. This recipe can be doubled.

PS A wonderful byproduct of this recipe is a delicious ginger syrup, which will keep indefinitely in the refrigerator. Warm it gently in the microwave on low power and drizzle over vanilla ice cream and sprinkle with chocolate shavings, or add a teaspoon to your lemonade or tea.

Ginger Syrup on IceCream- Jacquelynne Steves

Crystallized Ginger Recipe

  • 1 1/3 cups ginger which has been peeled and cut into 1/4″ dice (about 2 large knobs/roots)
  • 1 1/3 cups sugar + 3/4 cup sugar

Line a baking sheet with wax paper and set aside. Place ginger in a heavy saucepan and put just enough water in the pan to cover the ginger. Bring to a simmer and cook over medium low heat until ginger starts to become translucent (about 10 minutes.) Strain the ginger, reserving the liquid.

Return ginger to pan and add 1 1/3 cup sugar. Add 3/4 cup of the reserved liquid (if you don’t have enough, add plain water.) Heat over medium heat until it starts to bubble, stirring frequently. Continue simmering until the liquid is reduced and thickened (about 10-15 minutes.)

Strain the ginger. Reserve the syrup for later use.

Place ginger in a single layer on the wax paper and allow to cool. Place 3/4 cup sugar in a shallow bowl. When ginger is cool enough to handle, add it to the sugar a small handful at a time, tossing it in the sugar until it is covered and separating any clumps of ginger. Remove ginger from bowl and place in airtight container.

It will keep for several months in a cool, dry place. Makes about 1 cup.

Delicious Day Tea Cup Art- Jacquelynne Steves


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    Teresa in Music City
    Posted May 2, 2014 at 11:29 am | Permalink

    Great share Jacquelynne! I have used crystallized ginger for many things – among them to help prevent motion sickness. I learned about that on a trip to Catalina Island. We had to take a ferry ride to get there and I got very sick on the trip over. A local told us where to go to purchase some ginger, and it settled my stomach right down – and I didn’t get sick on the way home either!

    • Jacquelynne
      Posted May 2, 2014 at 12:24 pm | Permalink

      Yes I forgot to mention that ginger is good for motion sickness. Luckily I don’t get motion sickness, so I’ve never had to try it.

  • Jennifer
    Posted May 2, 2014 at 12:06 pm | Permalink

    I have never tried to make ginger before – the flavor can be intense but I do like it in moderate amounts. And I am fascinated by Teresa’s comment that ginger helps motion sickness – I had never heard that before!!

    • Jacquelynne
      Posted May 2, 2014 at 12:28 pm | Permalink

      Yes, it can be intense. But crystallizing it in this way does help to add some sweetness to balance the spiciness.

  • Posted May 2, 2014 at 5:47 pm | Permalink

    I don’t think I have ever used ginger….thanks for the info.

  • Cathryn Nason
    Posted December 15, 2016 at 11:15 am | Permalink

    Thank you so much! It is not always easy to find, making your sha! re even more valuable! We also like it in molasses cookies…gingersnaps…and love your idea of in granola :-)

    Posted November 20, 2018 at 2:01 pm | Permalink

    I love candied/crystallized ginger! I use it frequently in scones, but just eat it plain, if my stomach is upset!

  • Linda C
    Posted February 9, 2019 at 8:35 am | Permalink

    I love candied ginger just for eating. Definitely good for the gut and nausea. I like to mince it and add it to my pie crust. Folks can’t figure out what the flavor, but love the little bit of flavor it imparts. Good with apple pie or peach or plum. And definitely in scones!

One Trackback

  • By Homemade Granola Recipe on May 8, 2014 at 11:00 am

    […] ginger. You can find it at bulk food stores or at Trader Joe’s. You can also make your own- my recipe is here. If you don’t like crystallized ginger, you can substitute a dried fruit such as dried […]

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