Sweet & Spicy Crystallized Ginger
This delightful recipe for crystallized ginger brings together the warm, spicy notes of fresh ginger with a sweet sugar coating, resulting in a treat that is both flavorful and versatile. Perfect for adding a zing to baked goods, enjoying as a candy, or using to enhance savory dishes, this recipe will elevate your kitchen creations. Inspired by the creativity of a wonderful home cook, Jeannine, this crystallized ginger is easy to make and delivers a satisfying chewiness and sweetness that will have everyone reaching for more. Whether you enjoy it on its own or incorporate it into your recipes, this treat is a must-try!
N/A
Servings
160
Calories
4
Ingredients
Ingredients
Gingerroot
1 cup (Peeled and sliced into 1/8 inch thick rounds)
White Sugar
3 cups (For cooking)
Water
3 cups (For cooking)
White Sugar
1 cup (For dusting)
Instructions
1
Begin by peeling the ginger root and slicing it into rounds that are approximately 1/8 inch thick.
2
For every cup of prepared ginger, combine 3 cups of water with 3 cups of sugar in a large pot.
3
Bring the mixture to a boil over medium-high heat, stirring frequently to ensure that the sugar dissolves completely.
4
Once the sugar has dissolved, add the sliced ginger to the pot, and reduce the heat to maintain a gentle boil. Stir the mixture nearly constantly to prevent sticking.
5
Continue boiling the ginger for about 45 minutes, or until the ginger becomes tender and develops a translucent appearance. Ensure that the mixture does not reach a vigorous rolling boil; keep it steady yet gentle.
6
After boiling, carefully drain the ginger slices but reserve the syrup for future use—ideal for drizzling over pancakes or ice cream.
7
Spread the drained ginger pieces evenly on a drying rack and allow them to dry for approximately 30 minutes. They will be sticky at this stage.
8
Prepare a coating of sugar by briefly whirling granulated sugar in a spice grinder until it achieves a mix of fine and granulated textures.
9
Toss the slightly dried ginger in the sugar to coat evenly, then set the coated pieces out on a sheet of wax paper to dry fully. This process can take a few hours.
10
Once thoroughly dried, store the crystallized ginger in an airtight container to preserve its flavor and texture.
11
Lastly, don’t forget about the leftover syrup! Boil it down until it reaches a thick, syrupy consistency for a delicious topping that complements a variety of dishes.
Nutrition Information
0g
Fat
40g
Carbs
0g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the first step in making Sweet & Spicy Crystallized Ginger?
The first step is to peel the ginger root and slice it into rounds that are approximately 1/8 inch thick.
What is the recommended ratio of water and sugar to ginger?
For every cup of prepared ginger, you should combine 3 cups of water with 3 cups of sugar.
How long should the ginger be boiled?
The ginger should be boiled for about 45 minutes or until it becomes tender and translucent.
What heat setting should be used for the sugar and water mixture?
Bring the mixture to a boil over medium-high heat, then reduce the heat to maintain a gentle boil once the ginger is added.
Is constant stirring required during the boiling process?
Yes, you should stir the mixture nearly constantly to prevent sticking while it maintains a gentle boil.
What should I do with the leftover syrup after draining the ginger?
You should reserve the syrup; it is ideal for drizzling over pancakes or ice cream.
How long should the ginger dry before it is coated in sugar?
Allow the drained ginger pieces to dry on a rack for approximately 30 minutes until they are sticky.
How do I prepare the sugar coating for the ginger?
Briefly whirl granulated sugar in a spice grinder until it achieves a mix of fine and granulated textures.
What is the best way to coat the ginger in sugar?
Toss the slightly dried, sticky ginger in the prepared sugar to coat each piece evenly.
How long does the final drying process take?
The final drying process on wax paper can take a few hours until the ginger is fully dry.
How should the finished crystallized ginger be stored?
Store the thoroughly dried ginger in an airtight container to preserve its flavor and texture.
How can I make the leftover syrup thicker?
Boil the leftover syrup down until it reaches a thick, syrupy consistency for a delicious topping.
How many calories are in a serving of this crystallized ginger?
There are 160 calories per serving.
What is the fat content of this recipe?
This recipe contains 0g of fat.
How many carbohydrates are in a serving?
Each serving contains 40g of carbohydrates.
Does this recipe contain any protein?
No, this recipe contains 0g of protein.
What are the main ingredients needed for this recipe?
The ingredients are gingerroot, white sugar for cooking, water, and additional white sugar for dusting.
What appearance should the ginger have when it is finished boiling?
The ginger should have a translucent appearance and a tender texture.
Who inspired this crystallized ginger recipe?
The recipe was inspired by the creativity of a home cook named Jeannine.
What type of sugar is best for the dusting process?
White sugar that has been whirled in a spice grinder for a mixed texture is best for dusting.
Can this crystallized ginger be used in savory dishes?
Yes, it is versatile enough to enhance savory dishes or be used in baked goods.
Should the mixture reach a vigorous rolling boil?
No, you should keep the boil steady yet gentle to ensure the ginger cooks properly.
How much ginger root is needed for this recipe?
The recipe calls for 1 cup of peeled and sliced gingerroot.
How much sugar is used specifically for the dusting stage?
One cup of white sugar is designated for the dusting and coating process.
Is the ginger peeled or unpeeled?
The ginger root must be peeled before slicing into rounds.
What surface should be used for the final drying stage?
Set the sugar-coated pieces out on a sheet of wax paper to dry fully.
What are some common tags for this recipe?
Tags include candy, ginger candy, sweets, homemade candy, and ginger treats.
What is the preparation style for the gingerroot?
The ginger is peeled and sliced into 1/8 inch thick rounds.
Is there any fiber or sodium in this recipe?
Fiber and sodium content are not specified for this recipe.
What is the texture of the ginger before it is coated in sugar?
After drying for 30 minutes, the ginger pieces should be sticky to the touch.