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Crystallized Ginger

Servings: Serves 24

Crystallized ginger adds sparkle and spicy sweet flavor to many dishes, but it can be pricey. The good news is that it’s surprisingly simple to make.


  • Nonstick cooking spray
  • 1/2 lb. fresh ginger, peeled and cut into 1/8-inch-thick slices, preferably on a mandoline
  • 1 cup granulated sugar

Nutritional Information

  • Calories (kcal) : 100
  • Fat Calories (kcal): 0
  • Fat (g): 0
  • Saturated Fat (g): 0
  • Polyunsaturated Fat (g): 0
  • Monounsaturated Fat (g): 0
  • Cholesterol (mg): 0
  • Sodium (mg): 0
  • Carbohydrates (g): 24
  • Fiber (g): 0
  • Sugar (g): 21
  • Protein (g): 0


  • Mist a cooling rack with nonstick spray and place it on a rimmed baking sheet lined with parchment.
  • Put the ginger and 3 cups of water in a medium pot over medium-high heat. Cover and cook until the ginger is tender, about 45 minutes. Pour off all but about 1/4 cup of the water, reserving the cooking liquid (see tip below). Add the sugar. Bring to a boil over medium-high heat, stirring frequently. Reduce the heat to medium and cook, stirring frequently (the sugar syrup will thicken as the water evaporates), until the sugar recrystallizes onto the ginger, approximately 20 minutes. Transfer the ginger to the cooling rack, separating the individual pieces
  • Cool completely, then store in an airtight container.


Add some honey to the reserved cooking liquid and sip as you would hot tea, or enjoy chilled as a refreshing tonic.


Rate or Review

Reviews (1 review)

  • Raetsy | 12/31/2018

    This recipe is simple to follow and produces a very impressive batch of candied ginger! I made a larger batch than the recipe calls for and just adjusted my ingredients up a little. This is only the 2nd time I have made candied ginger and the first recipe I used (from another website) didn't turn out well at all. This recipe is perfect. It basically leaves you with ready to eat ginger. Other recipes call for leaving the candied ginger out to dry all night. With this recipe, once the ginger is done cooking, all you need do is lay it out on a cooling rack to cool and that doesn't take long at all. I definitely will use this recipe as my go-to for candied ginger. :-)

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