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crystallized ginger

AirRail avatar
a recipe by
Dave T.
@AirRail
Cades Cove, TN

A small jar (2oz) of crystallized ginger is over $8.00, most fresh ginger is around $3.00 a POUND. As easy as this is to make, you do the math. The peels you saved can be put back in a pot with a little water, some orange peelings maybe some cinnamon or all spice and brought to a simmer, makes your whole house smell good! The syrup you saved at the end can be used in recipes, over ice cream, or in drinks. Nothing goes to waste with this recipe. AND ginger is good for your tummys!

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prep time 10 Min
cook time 1 Hr 5 Min
method No-Cook or Other

Ingredients For crystallized ginger

  • 1/2 lb
    fresh ginger, peeled
  • water to cover
  • 1/2 lb
    white sugar

How To Make crystallized ginger

  • That's a nickel I put in the picture for scale. These are two very nice LARGE hands of fresh ginger.
    1
    Peel ginger, do not throw the peelings out. Slice the peeled ginger into 1/8 inch slices on a mandolin slicer or slice using a sharp knife.
  • 2
    Put sliced ginger in a small pot on stove and just cover with water. Bring to a boil, then reduce to a simmer for about 45 min. OR until only 1/2 cup liquid remains.
  • 3
    Add sugar to remaining water and ginger slices, and bring to a boil again, then reduce to a simmer for 20min, stir occasionally.
  • 4
    Drain the ginger slices in a colander and reserve the liquid for later use.
  • 5
    Spread ginger on a screen with wax paper under it to drain, a splatter guard works great. Let drain for several hours or until ginger feels dry to the touch, I speed up this up by putting it in a dehydrator for a couple of hours.
  • 6
    After drying put in a small bag with sugar and give it a big shake to coat, store dry sugared ginger in a airtight container till needed.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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