How to Make Crystallized Ginger (5 Steps)

Ginger is a root which is generally purchased whole and used as a spice in cooking. It comes with a rough brown skin and needs to be prepared before consumption. One method of preparation is crystallization, which involves cooking the ginger in sugar until it develops a nice, sugary coating. Ginger is naturally somewhat spicy, so it works well with the sweetness of the sugar. Eat crystallized ginger by itself or add it to your favorite dessert recipe, such as cookies or brownies.

Things You'll Need

  • Peeler
  • Paring knife
  • Sauce pan
  • Sugar
  • Slotted Spoon
  • Tongs
  • Wax paper
  • Wire rack
  • Air-tight container

Instructions

  1. Rinse ginger under cold water to remove any dirt or debris. Peel the ginger with a peeler or paring knife, then slice it length-wise into thin strips. Ginger of any size and shape can be crystallized, so the exact cut isn't important.

  2. Combine equal parts of water and sugar in a sauce pan. The amount will depend on how much ginger you're crystallizing, but start with 1 cup of water and 1 cup of sugar. Bring this mixture to a boil.

  3. Place the sliced ginger into the boiling sugar water. Reduce the heat to medium-low and cook for approximately 20 minutes, until you see crystals forming in the reduction.

  4. Remove the ginger from the mixture using a slotted spoon or tongs. Place the slices on a piece of wax paper or a wire rack and allow them to dry completely.

  5. Store the ginger refrigerated in an air-tight container. With this storage method, crystallized ginger is good for approximately 8 weeks.

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