Crystallized Ginger

Crystallized Ginger Recipe

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Diana Adcock


Great as a snack, a ingredient to many Chinese dishes, or after dinner to aid digestion or freshen breath. Prep and cook times do not reflect the 2 hour dry time.

★★★★★ 1 vote
20 Min
45 Min
Stove Top


fresh ginger root
white sugar
1 c
white sugar


1Peel your ginger and slice into 1/8 inch rounds.
2For EVERY cup of sliced ginger you will need 3 cups of white sugar and 3 cups of water. If you have tap water that's loaded with chemicals buy a jug of bottled water.
3In a large pot (and I do mean large) bring the sugar and water to a boil.
4Stir constantly until sugar has dissolved.
5Add the prepared ginger, return to a boil.
6Once boiling, reduce the heat a little bit. You want it at a gentle boil, not a full rolling boil.
7Stirring every few minutes (don't walk away from the pot) cook ginger for 45 minutes-you want your ginger to get that translucent look. (like when you sauté onions for 5 minutes)
8Remove from heat, drain ginger reserving liquid.
9Separate each piece and place on a rack to dry for 30 minutes-it will be sticky.
10In a medium mixing bowl add the 1 remaining cup of sugar.
11Toss ginger in sugar to coat, place on wax paper to dry. This will take about 2 hours and require hand slapping if you have ginger lovers around.
12Place in a sealed container when dry.
13With the remaining syrup you have a few choices. I like to cook it down until it's the consistency of pure maple syrup. I add it to tea or hot lemonade when I have a cold. Good Stuff!

About Crystallized Ginger

Course/Dish: Other Snacks
Main Ingredient: Spice/Herb/Seasoning
Regional Style: Chinese