Ginger is one of my favorite herbs.

I adore the assertive flavor of ginger, but it’s also very good for you: ginger is reputed to remedy digestive issues including stomach upset and nausea.

I enjoy using fresh ginger in my cooking and I like snacking on and adding crystallized (aka “candied”) ginger to all sorts of recipes, as well. Crystallized ginger is one of those things I’ve wondered about making pretty much every time I’ve placed some in my shopping cart. Years of wondering, people. Years.

Turns out it’s a lot easier to make than I imagined it would be.

Crystallized Ginger from www.healthygreenkitchen.com

To make candied/crystallized ginger at home, you’ll need a fairly large amount of fresh ginger. Since it was my first time trying this recipe, I candied a 1/2 pound piece…

fresh ginger root

…but you can easily double the amounts of everything.

I cut the ginger with a mandoline slicer- mandolines are great for ensuring slices with uniform thickness- but if you don’t have one, a very sharp knife can be used instead. If you do have a mandoline, always use care when slicing because the blades are VERY sharp.

ginger slices for candied ginger

Make sure not to discard the syrup when you strain the ginger slices: it’s great mixed into seltzer and tea, and I imagine it’s fantastic over yogurt (or vanilla ice cream), too.

Slices of purchased candied ginger are usually completely covered with sugar: I used a fairly light hand when I sprinkled mine, and I chose demerara sugar for the final toss because I love the color, size, and taste of the crystals. The type of sugar and the amount you use for the last step is up to you. Use less if you want your candied ginger to retain a spicy bite, and more if you like your candied ginger to be quite sweet.

Recipe for Crystallized Ginger

Ingredients:

*1/2 pound fresh ginger, peeled
*water
*1/2 pound organic sugar, plus additional sugar for tossing the cooked ginger slices

Directions:

1. Slice the ginger into 1/8 inch thick slices using a mandoline or a sharp knife. The slices should all be the same thickness so they cook evenly.

2. Put the sliced ginger into a pot on the stove and pour in enough water to just cover the ginger. Bring to a boil, then reduce heat and allow to simmer for about 45 minutes until most, but not all, of the liquid has cooked off (you want about 1/4 cup of liquid to remain).

3. Add the sugar to the ginger slices and remaining water. Bring to a boil, then reduce heat to a simmer. Allow to cook, stirring occasionally, for about 20 minutes.

4. Drain the ginger slices over a colander, reserving the ginger syrup for another use.

5. Spread the wet ginger slices out on a cooling rack set over waxed paper. Sprinkle one side of the slices with organic sugar. Allow to dry for a few hours, then turn over and sprinkle the other side with organic sugar.

6. Once sprinkled with sugar and completely dry, the slices will keep in an airtight container for several months.

Candied Ginger from Healthy Green Kitchen


 

37 Comments

  1. 1

    Evan Thomas — December 28, 2010 @ 7:56 pm

    Great job! I’ve always loved the candied ginger I’ve gotten from Trader Joes but never even bought fresh ginger. I hear they have chocolate covered ginger. Definitely need to try that.

  2. 2

    Lindsey @ Gingerbread Bagels — December 28, 2010 @ 9:10 pm

    Mmmm how I love crystallized ginger but of course I like ginger anything. :) I’ve never even considered making my own or knew how. Thank you SO much for the instructions, it sounds wonderful. Your crystallized ginger is beautiful! Love it! :)

  3. 3

    Kim — December 28, 2010 @ 10:14 pm

    Ooh…. another thing on my to-make list; thanks for the reminder! So what’s your favorite application for them?!

    [K]

  4. 4

    sangeeta — December 28, 2010 @ 11:30 pm

    this is so useful when you have a throat infection too…. though i love finely shredded candied ginger over plain vanilla ice cream too.

    using demerera sugar is such a great idea…

  5. 5

    alison — December 29, 2010 @ 10:06 am

    Oh I LOVE this idea! It would make a lovely homemade gift, too…soothing and tasty, wrapped in a pretty container. Great idea!

  6. 6

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  7. 7

    Peggy — December 29, 2010 @ 3:38 pm

    Great job with the candied ginger and thanks for posting this! Will definitely try soon!

  8. 8

    Annie — December 29, 2010 @ 4:10 pm

    I have been wondering about home made crystalized ginger. Ginger is one of my favorite herbs too. Thanks for sharing!

  9. 9

    Tiffany — December 29, 2010 @ 5:34 pm

    I made crystallized ginger and candied mint leaves as palette cleansers for our Christmas dinner! YUM :D

  10. 10

    Laura — December 29, 2010 @ 5:47 pm

    I saved this to my cookbook online immediately (cookmarked.com). I have some extra ginger on hand right now and am heading to the kitchen to make this! Thanks for sharing.

  11. 11

    Maria — December 29, 2010 @ 6:58 pm

    I never thought of making my own. Thanks for this post!

  12. 12

    Jason Phelps — December 29, 2010 @ 8:10 pm

    This is definitely easier than I expected. I would use it more if I made it myself!

    I love ginger as well and use it in drinks, Indian dishes, baked goods and I bet I would eat made this way too!

    Jason

  13. 13

    kate @ the parsley thief — December 29, 2010 @ 9:46 pm

    So pretty! I want a bite :)

  14. 14

    Zenobia — December 30, 2010 @ 2:10 am

    OOh so pretty and simple to make! Thanks for sharing.

  15. 15

    HoneyB — December 30, 2010 @ 3:23 am

    I use this often, especially in muffins! I didn’t realize how easy it would be to make!

  16. 16

    Sanjeeta kk — December 30, 2010 @ 8:52 am

    This is really simple yet healthy recipe for keeps. Lovely to have dropped here. Beautiful space.

  17. 17

    Monet — December 30, 2010 @ 1:14 pm

    This is so much easier than I thought it would be! Don’t you just adore crystallized ginger? So good…especially in baked goods. Thank you for sharing this yummy idea with me. I hope you have a wonderful New Years with your family and friends!

  18. 18

    Bo — December 30, 2010 @ 1:43 pm

    This is something I would have never even thought of making!

  19. 19

    Lana @ Never Enough Thyme — December 30, 2010 @ 8:33 pm

    I love being able to do “make your own” things that one would normally purchase from the grocery. This is a great example of a make at home item and one that I’ll be using often. Great job, Winnie.

  20. 20

    Kim-Liv Life — December 30, 2010 @ 11:36 pm

    What a wonderful idea!! I’ll bet these are SO much better than the ones you get in the store… I will definitely try this!

  21. 21

    Sylvie @ Gourmande in the Kitchen — December 31, 2010 @ 6:34 am

    I’m so happy I found this recipe, I am a huge ginger lover! I’ve never thought to try and make my own candied ginger at home before, but it looks pretty easy I’m curious to try it out.

  22. 22

    Amy — January 4, 2011 @ 11:29 am

    Thank you! I’ve become addicted to snacking on crystallized ginger, and I’ve wondered if I could make my own.
    Question: do you peel the ginger before you slice it?

  23. 23

    Gluten Free Diva — January 4, 2011 @ 12:37 pm

    I love crystallized ginger and use it for so many things, including just plain eating it out of the bag, adding it to my homemade apple pie and some of my quick breads. Making it yourself (thank you for the recipe – it looks easy as can be) is obviously more cost effective AND if you need to be gluten free, it lets you control the circumstances so that you can be assured that it’s made in a gluten free environment. Thank you!

  24. 24

    A Busy Nest — January 14, 2011 @ 9:11 pm

    Thank you so much for sharing this recipe! I don’t think I’ll be buying my crystallized ginger from the little bag at the grocery store anymore!

  25. 25

    Sarah — February 14, 2011 @ 1:57 pm

    This is just what I was looking for (on google) as I sit here with my giant bag of ginger!

    This may appear on my blog and in my shop before too long.

  26. 26

    Heather Jacobsen — July 18, 2011 @ 6:46 pm

    Great idea! I’ve grown my own ginger before, but never thought to candy it. And I love munching on candied ginger, though I have to say I’ve never used candied ginger in a recipe.

  27. 27

    Gayle Sanders — November 20, 2012 @ 5:49 pm

    Thank you so much for posting this. I have just moved to an area where I cannot get the spices and things I am used to getting and one thing I am missing is having crystalized ginger to snack on and use in recipes. I knew it had to be easy but I did not know how easy!!! Thank you! Thank you! Thank you!!!!!

  28. 28

    Michelle — May 23, 2013 @ 9:28 pm

    Thank u so much was only thinking yesterday I should try
    Making my own ginger syrup when I emptied my store brought jar.
    I always buy naked ginger in the bag. So now I can have both. I’
    I’m going to try it with coconut sugar

  29. 29

    Sabrina — May 24, 2013 @ 1:58 pm

    Why not try using Coconut Sugar instead? It’s less toxic then Cain sugar and far less people are allergic to Coconut sugar! Our society is to dependent on Cain Sugar and as a result our bodies are struggling from sever allergies and even disease from over consuming it!

  30. 30

    Barbara — July 4, 2013 @ 6:32 am

    Love the recipe, have been eating crystalized ginger for my arthritic joints after reading tip in Daily Telegraph.

    It seems to work but can’t guarantee, worth trying and so delicious.

    Great with breakfast cereal too.

  31. 31

    Fireplace Surround — July 5, 2013 @ 8:52 pm

    It’s awesome to pay a visit this web site and reading the views of all friends concerning this piece of writing, while I am also zealous of getting know-how.

  32. 32

    Healthy Green Kitchen Chia Pudding with Pecans, Raisins and Candied Ginger — July 27, 2013 @ 10:20 pm

    [...] and crystallized ginger for a little healthful and slightly spicy “oomph”. I used my homemade crystallized ginger: it has less of a bite than the kind you buy in the store and I love how the demerara sugar [...]

  33. 33

    Giveaway: LunchBots Stainless Steel Set – $95 Value! | The Coconut Mama — August 19, 2013 @ 12:33 am

    [...] Crystallized Ginger [...]

  34. 34

    Pumpkin White Chocolate Chunk & Ginger Blondies for your sweet tooth | Floptimism — September 28, 2013 @ 2:09 pm

    [...] if you’re not up for it, but really, it’s simple – I followed the instructions over at Healthy Green Kitchen, and the only trouble I ran into was that my ginger didn’t completely dry out overnight, easily [...]

  35. 35

    Sandy — September 29, 2013 @ 3:34 pm

    I needed ginger so I bought some at the grocery store today. I bought a LOT and then when I got home I asked myself what in the world I was going to do with it all. Thanks for this recipe. I’m sure I’ll love the finished product.

  36. 36

    suzi — December 16, 2013 @ 4:10 pm

    wow. cant wait to make this and i bet the whole house will smell ahhhmazing!! going to make some killer granola with this : )

  37. 37

    120 Gluten-Free Gingerbread and Ginger Desserts Recipes | All Gluten-Free Desserts...All the Time — December 20, 2013 @ 9:07 am

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