How To Make Crystallized (Candied) Ginger

Have you ever come across a recipe calling for crystallized ginger but passed because you didn’t have any, couldn’t find any in the store, or just didn’t want to bother trying to find it, Or have you thought about making it yourself but weren’t sure how or figured it would be too much work,

Well this is for you! If you like crystallized ginger just wait until you’ve tried homemade! The flavor is worlds better - so much fresher with a stronger, more vibrant flavor. And if you don’t care for crystallized ginger, you’ll be converted once you’ve tried it in a few recipes (see ideas below).

Because it’s so fresh, and you know the source, you can also reap the health benefits of ginger. Ginger has been used medicinally for centuries. Ginger is an extremely healthy herb with a variety of benefits. Research has shown it to be effective in treating upset stomachs, nausea, motion-sickness, pregnancy (eat up, mothers!), lowering cholesterol and inflammation, preventing clogged arteries and may even kill cancer cells.

So while you obviously want to eat candied ginger in moderation because of its sugar content, ginger has some great health benefits and if you do have a sweet tooth this is arguably a better alternative to candy. Health benefits of ginger aside, some of you may be asking “Why would I even want crystallized ginger,

” I’ll tell you! Crystallized ginger (aka candied ginger) is not only a yummy snack on its own, it’s a versatile ingredient that will liven up so many dishes! Bottom line: This makes a large batch, keeps for months, and you will be so glad to have it on hand. Or add it to this delicious Healthy Homemade Granola or this phenomenal Pineapple Mango Coconut Crumble with Candied Ginger.

These are just a few ideas and the sky’s the limit! Leave a comment below: What are some other ways you’ve used candied ginger, Okay, are you ready to rock, Then let’s get started! Generally you want to use young, small ginger roots because they’re less woody/more tender. But medium-sized will work just fine as well.

Most ginger is imported from China and I recommend buying organic for that reason. Peel the ginger and slice it thinly and evenly. You can either do it by hand or use a mandolin. I highly recommend the Swissmar Borner Mandolin. If you slice it paper thin the result will be crunchy crystallized ginger, but you also don’t want it too thick. 1/8 is thick is about right. You’ll want about 1 pound of sliced ginger.

Place the sliced ginger in a medium-sized pot and cover with water and just a pinch of salt. Bring to a boil and simmer for 30 minutes. Reserve 1/2 cup of the ginger water and then drain the sliced ginger (you can also keep the ginger water for tea or a tonic). Place the reserved ginger water and sugar in the pot.

Add the sliced ginger, bring it to a boil, reduce the heat to medium and simmer uncovered for about 35-40 minutes, stirring occasionally. The mixture will become somewhat thickened as the sugar turns to a syrup. Simmer until a candy thermometer reads 225 degrees F. You don’t have to use a candy thermometer but it sure makes it a lot easier than guesswork.

The Chef Remi Cooking Thermometer has great reviews and can be used for both candy and meats. A thermometer, in my opinion, is an essential kitchen gadget. Once the ginger mixture has reached 225 F drain the ginger immediately while hot. Use a colander over a bowl so you can collect the drained syrup.