Simple Crystallized Ginger

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Dave has a whole story devoted to this subject at Fiery Foods Central called Ginger: The Gentle Heat. Crystallized ginger being a favorite of Editor Masker’s, he’s sharing it with you to try also. It is not necessary to buy imported crystallized ginger, especially if you don’t mind a little work in the kitchen. Here is a home preservation technique that produces a delicious treat. Make sure the ginger rhizomes are young and tender, not fibrous. Note: This recipe requires advance preparation.

crystallized ginger recipe
Simple Crystallized Ginger
Print Recipe
Servings
3/4 cups
Servings
3/4 cups
crystallized ginger recipe
Simple Crystallized Ginger
Print Recipe
Servings
3/4 cups
Servings
3/4 cups
Ingredients
Servings: cups
Instructions
  1. Combine the ginger and sugar, along with 1/2 cup water in a saucepan and bring to a simmer over a medium heat. Gently simmer the mixture, uncovered, until the ginger is tender, about 1/2 hour. Remove the ginger slices and place them on a sheet pan.
  2. Return the saucepan to the heat and bring to a boil. Boil the syrup, uncovered, for 15 minutes, until the syrup is very thick.
  3. Pour the syrup over the ginger slices and allow to dry, turning daily until the sugar crystallizes. Depending on the humidity, this may take several days.
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Publisher | Christened the "Pope of Peppers" by The New York Times, Dave DeWitt is a food historian and one of the foremost authorities in the world on chile peppers, spices, and spicy foods.

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