Crystallized Ginger Recipe Step by Step

Crystallized ginger is marriage of sweet heat and spicy intensity. Its flavor is hard to put a label on, but I think we can agree once tasted, it is unforgettable. Let's take a look at crystallized ginger past and present before we make a batch of our own.

In China, the practice of preserving ginger in honey or sugary syrup mixture was likely developed slowly over time, with the earliest records dating to the 9th century. From China, this basic preservation technique for ginger spread along the trade routes and eventually to Europe. By the Middle Ages, sugared ginger had become very popular across Europe, appearing equally in medieval cookbooks and distinguished herbals. Ginger was valued for its spicy hot flavor as well its digestive and other health benefits -- a powerful combination.

If you've ever taken a cruise, you know candied ginger is often used successfully today to treat mild cases of motion sickness. It is even rumored to have been used by astronauts in training. This tasty confection, ginger root and even ginger leaves (used in tea) can be effective at treating nausea. Even as a simple treat, this ginger candy is sweet but with a surprisingly warming aftertaste the goes well with a cup of hot black tea like Orange Pekoe.

Although it can be expensive when purchased online or at your favorite gourmet market, sugared ginger (its sometime nickname) is easy and inexpensive to make at home.

Crystalized Ginger Recipe and Instructions

The best crystallized ginger will come from the best fresh ginger root. This usually means young ginger that hasn't become tough and stringy. April through the beginning of July in the U.S. is usually the best time to purchase young ginger. After that, it is still possible to buy tender young ginger, but it might take some extra effort. You'll know a good ginger root (rhizome, actually) when you see it. The outer peel of young ginger is smooth and an even, creamy beige color. It will have knobs, but they'll look full and chubby.

Here's what you will need:

Tools:

Gloves
Heavy bottomed saucepan
Candy thermometer (optional)
Tongs or a slotted spoon
Wire draining rack
Wax paper
Jar with a tight fitting lid

Ingredients:

1 pound fresh ginger root
2 cups granulated sugar
1/2 cup Granulated sugar (for sprinkling)
4 cups water

Instructions

Part One

Wash ginger in cold water. Why? Some ginger is treated with chemicals to reduce sprouting and retard fungal growth.
Peel ginger root using a spoon. (Ginger peel is paper thin, and the root itself is knobby and uneven. Using a potato peeler will take off too much of the flesh, and be a pretty frustrating experience.)
Slice the root as finely and evenly as possible. Try for a thickness of about 1/8-inch.
Add sliced ginger and enough water to cover to a non reactive pan, and bring to a boil.
Reduce the heat and simmer for 15 minutes, or until the ginger is tender.
Drain.

Part Two

In a clean, heavy bottomed saucepan, combine 2 cups of sugar and 4 cups of water. Bring the mixture to a boil, stirring until the sugar dissolves.
Reduce the heat and simmer for 15 minutes.
Add the boiled ginger and simmer for *45 minutes, stirring occasionally. You will notice the ginger becoming translucent as the syrup thickens.
Remove the ginger from the syrup and spread it on a wire rack to drain and dry. (The mixture will be hot, so use caution. Wear gloves, and keep children and pets at a safe distance.)
Place paper towels or wax paper under the rack to avoid messy cleanup. Don't crowd the slices as this will slow drying time.
For faster and more even drying, turn the slices once or twice.
Allow the ginger to air dry overnight, at which point the slices will be somewhat moist but not sticky.
For a more attractive product, toss ginger in granulated sugar while it is still slightly moist.

Store prepared ginger in an airtight container at room temperature for up to six weeks, or in the refrigerator for up to 5 months or so. (At room temperature, high humidity can shorten useful life. To help avoid problems, add a desiccant packet to the container.)

Special note: For candied ginger in syrup, simmer ginger in cooking syrup for an hour instead of 45 minutes, add 1/8 teaspoon of salt, stir and cool the liquid and ginger slices together. Place in a container and refrigerate.

*For a more precise temperature doneness measurement when making this crystalized ginger recipe, use a candy thermometer and remove the ginger when the reading hits 225° F.