Crystallized Ginger

Discover Recipe for This Sugar-Coated Confection

Nov 14, 2008 Michael Vyskocil

Learn how crystallized ginger is made and which process is used for very young ginger.

Q: How is crystallized ginger made? What type of process is used when working with very young ginger?

A: Crystallized ginger is fresh ginger root that has been peeled, sliced and simmered in a sugar syrup. Once cooked, the ginger slices are then tossed in superfine sugar. If you'd like to prepare crystallized ginger at home, use the same cooking procedure, regardless of whether you're working with mature ginger or fresh, young ginger. Mature ginger is classified as ginger that's harvested after seven to ten months, while young ginger is generally harvested after only three to four months. Fresh, young ginger has extremely thin, transparent skin with flecks of pink in it. This type of ginger is generally used for pickling and candy-making because its flavor is not as pronounced as that of mature ginger. Mature ginger tends to be more fibrous than young ginger and toughens during long periods of cooking. Young ginger can often be found in Asian or ethnic markets. Ginger root is also very closely related to turmeric root. Cardamom pods are produced by plants that are also related to ginger root. Driving around northern India (almost into Sakim), you can see ginger growing on the hillsides.

Some recipes for preparing crystallized ginger are complex and time-consuming; some involve processing the ginger over a two- to four-day period. The following recipe, however, is a simpler version that can be made in about one to two hours. Crystallized ginger can be stored in an airtight container at room temperature for up to one year. Crystallized ginger can be added as an ingredient in a variety of desserts, or you can use the sugary ginger pieces for decoration on baked goods, such as cakes.

RECIPE

Crystallized Ginger Recipe

Makes 3 Cups

Ingredients:

  • 1 1/4 pounds fresh, young ginger
  • 2 cups granulated sugar
  • Superfine sugar, for coating

Directions:

  1. Peel and trim ginger; cut crosswise into 1/8-inch-thick slices using a vegetable slicer, knife or mandoline.
  2. Combine sugar and 2 cups water in a medium saucepan. Stir over low heat until the sugar dissolves, about 5 minutes. Raise the heat to medium-high and bring sugar syrup to a boil.
  3. Add the ginger slices. Reduce the heat to a low simmer; cook, stirring occasionally, until the ginger becomes translucent, 1 to 2 hours.
  4. Lift the ginger out with a slotted spoon, and transfer to a parchment-lined baking sheet to drain.
  5. Pour the superfine sugar onto a plate, and toss each piece of ginger in the sugar.
  6. Transfer the sugar-coated ginger pieces to a wire rack. Let dry overnight.

The copyright of the article Crystallized Ginger in Recipes is owned by Michael Vyskocil. Permission to republish Crystallized Ginger in print or online must be granted by the author in writing.
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Comments

Apr 7, 2009 4:26 PM
Deborah Aldridge :
Thanks for this recipe. I'm growing ginger in my yard, and this is the best recipe I've found.
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