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.

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.