Tuesday, March 6, 2012

Crystallized Ginger

I just like today's date a lot, don't you?  3/6/12

I also like making things I've never made before just because.

I really had no rhyme or reason to make candied ginger, but I have been enjoying this sweet and spicy treat julienned as a salad topper (with this Orange Citrus Dressing = yummy), or as a snack/appetite suppressor.  Since ginger is spicy and packs quite the flavor punch, a few nibbles is all you need.

I mostly used Alton Brown's method (recipe below).  I only had one ginger root that weighed about 1/4 lb, so I reduced the sugar by 75% and deviated from the directions a little.

Here's what it looked like when I did it:

Peeled (try using the back of a spoon), sliced ginger (use a mandoline for thin even slices), and water.

After the ginger and water has boiled for about thirty minutes, add some sugar (about equal to the weight of the remaining ginger).  Since, I started with such a small batch, I didn't have to drain any of the liquid off.

Boil and reduce until the sugars recrystallize.

 Almost complete.

I was going to cool my ginger on a cooling rack, as per the recipe's instructions, but I thought the rack would be a pain to clean, so I decided not to.  However, I would recommend using a cooling rack so that the ginger dries evenly, but if you don't, just make sure to flip the ginger over and let sit out long enough to complete the drying process (advantage: Utah's arid climate!). 

The finished product still turned out well, despite my deviations.  Store in an airtight container for a few weeks or longer.

Other ideas for using candied ginger:
Flavors that go well with candied ginger: Orange, Lemon, Blueberry, Peach, White Chocolate, Pineapple, Apricot, Pumpkin, Pear, Cranberry, also nuts and creams, among other things.

Candied Ginger

Recipe courtesy Alton Brown, 2008


  • Nonstick spray
  • 1 pound fresh ginger root
  • 5 cups water
  • Approximately 1 pound granulated sugar


Spray a cooling rack with nonstick spray and set it in a half sheet pan lined with parchment.

Peel the ginger root and slice into 1/8-inch thick slices using a mandoline. Place into a 4-quart saucepan with the water and set over medium-high heat. Cover and cook for 35 minutes or until the ginger is tender.

Transfer the ginger to a colander to drain, reserving 1/4 cup of the cooking liquid. Weigh the ginger and measure out an equal amount of sugar. Return the ginger and 1/4 cup water to the pan and add the sugar. Set over medium-high heat and bring to a boil, stirring frequently. Reduce the heat to medium and cook, stirring frequently, until the sugar syrup looks dry, has almost evaporated and begins to recrystallize, approximately 20 minutes. Transfer the ginger immediately to the cooling rack and spread to separate the individual pieces. Once completely cool, store in an airtight container for up to 2 weeks. Save the sugar that drops beneath the cooling rack and use to top ginger snaps, sprinkled over ice cream...

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