Crystallized Ginger


  • 1 lb fresh ginger root, peeled
  • water and sugar, as required
  • 1/2 cup extra sugar
  1. Dry peeled ginger in a 140 degree (F) oven for
    8-10 hours. Cool. Slice into 1/4 inch slivers
    and place in saucepan with enough water to cover.
  2. Boil over medium heat until ginger is tender,
    about 30 minutes. Drain and cool.
  3. Measure ginger slivers and place in saucepan with equal amounts
    of sugar (about 3 cups) plus 3 tbsp of water. Simmer
    ginger slowly until sugar is dissolved, stirring
  4. Continue to simmer, stirring occasionally
    until ginger becomes transparent and syrup has
    nearly evaporated.
  5. Remove several slivers at a time with slotted spoon and place in paper bag
    containing 1/2 cup sugar.
  6. Shake to coat then remove to rest on waxed paper.
  7. Store in an airtight glass jar.


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