Spicy and sweet, crystallized ginger can add a wonderful zing to cookies, cakes, ice cream, and cranberry sauce. We also like it finely chopped and sprinkled over savory dishes like roasted acorn squash and pumpkin soup. Chewing on the ginger treat can even help soothe an upset stomach. Although a jar of it can be outrageously expensive at the store, crystallized (or candied) ginger is quite simple to make at home.
D.I.Y. Recipe: Crystallized Ginger
Use the freshest, most tender and firm (not spongy) ginger root you can find. You chop it any way you like; 1/8-inch thick coins and strips work well. The leftover cooking syrup can be stirred into drinks and drizzled over pancakes and ice cream (you may want to simmer it longer to thicken it).
Crystallized Ginger
1 1/2 cups water
1 1/2 cups sugar, plus extra sugar for coating
1 cup peeled and sliced ginger
Combine water and 1 1/2 cups sugar in a small saucepan and bring to a boil.
Add ginger, reduce heat, and simmer for 20 minutes.
With a slotted spoon, transfer ginger to a wire rack (set over a pan or dish so your counter doesn't get sticky).
Let stand until dry, and then roll slices in additional sugar.
Store in an airtight container for up to three months.
Related:
Video: Ginger from Spices of Life
Recipe: D.I.Y. Candied Lemon Peel
(Image: Flickr member wishiwerebaking licensed under Creative Commons)
Comments (6)
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These may be really expensive at most grocery stores, but they are pretty cheap at asian groceries. Maybe 1-2 dollars for a bag.
view jhsu's profile
mmmmmm tasty!
view revolution9's profile
I know my Mum will love a bag this in her Christmas stocking!
Thanks for the idea!
view miriamjudith's profile
I get these at Asian markets as well. They're especially good for stomach illness. I take them on roadtrips to help with motion sickness.
view eurodee's profile
I've been hooked on Trader Joe's Uncrystallized Candied Ginger which sells for around $3 a bag. It's great in recipes like these 100% Whole Grain Ginger Pear Bran Muffins (if you can keep from eating it all straight from the bag) and tastes more like ginger than sugar, which is how most crystallized ginger tastes to me.
I never thought of making my own at home. What a neat idea!
view Farmgirl Susan's profile
Just made this yesterday and used the ginger syrup to sweeten some tofu pudding. Delicious! Next time I make it I will probably try to get away with not rolling it in sugar at the end because I do prefer TJ's uncrystallized version. Or maybe just a thin layer of powedered sugar if it's too sticky.
Don't forget the tip about peeling ginger with a spoon. So much easier than with a knife or peeler!
view joyosity's profile