Making Crystallized Ginger
This is a slow project that transforms fibrous, spicy ginger into a shelf-stable treat. Patience during the simmering phase is the only way to ensure the ginger remains tender rather than woody.
Pick the right root.
Choose young ginger with thin skin if possible; older, gnarled roots are more fibrous and require longer boiling times to soften properly.
- Heavy-bottomed saucepan
- Slotted spoon
- Wire cooling rack
- Parchment paper
What goes in.
- 1 lbfresh ginger root, peeled and sliced 1/8-inch thick
- 2 cupsgranulated sugar, plus extra for coating
- 2 cupswater
Watching the simmer
The ginger is ready for the final coating once the slices turn from opaque white to a pale, translucent amber. If they remain cloudy, they will be tough.
The method.
Boil the ginger
Place sliced ginger in a pot of cold water. Bring to a boil, reduce heat, and simmer for 20 minutes to soften. Drain well.
Make the syrup
Combine 2 cups of sugar and 2 cups of water in the saucepan. Stir over medium heat until the sugar dissolves completely.
Simmer
Add the boiled ginger to the syrup. Keep at a low, steady simmer for 45 to 60 minutes. The liquid will thicken into a heavy syrup and the ginger will become translucent.
Dry
Use a slotted spoon to lift the slices out. Let the excess syrup drip off, then arrange the pieces on a wire rack for 30 minutes until tacky.
Coat
Toss the tacky ginger slices in a bowl of fresh granulated sugar until thoroughly coated. Spread back on the rack to dry completely for several hours.
When it doesn't go to plan.
Keep the ginger slices uniform in thickness so they finish cooking at the same time.
Save the remaining syrup; it is heavily infused with ginger and works well in tea or cocktails.
Store in an airtight glass jar at room temperature for up to three months.
The ones that keep coming up.
Why is my ginger still hard?
The initial boiling step was likely too short, or the ginger root was too mature and fibrous to begin with.
Can I use brown sugar?
You can, but it will significantly change the flavor profile and make the ginger much darker and stickier.
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