Crystallized Ginger Recipe

By Cathy Wong
Updated November 03, 2018
Sliced ginger and pieces of candied ginger on white background, close up
Westend61 / Getty Images

Nutrition Highlights (per serving)

Calories 53
Fat 0g
Carbs 14g
Protein 0g
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Nutrition Facts
Servings: 16 (1 tablespoon each)
Amount per serving  
Calories 53
% Daily Value*
Total Fat 0g 0%
Saturated Fat 0g 0%
Cholesterol 0mg 0%
Sodium 1mg 0%
Total Carbohydrate 14g 5%
Dietary Fiber 0g 0%
Total Sugars 13g  
Includes 12g Added Sugars 24%
Protein 0g  
Vitamin D 0mcg 0%
Calcium 1mg 0%
Iron 0mg 0%
Potassium 25mg 1%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.
Total Time 35 min
Prep 35 min, Cook 0 min
Servings 16 (1 tablespoon each)

In alternative medicine, ginger is sometimes used as a home remedy for nausea and motion sickness. This is an easy recipe for crystallized ginger that can be tweaked to fit your dietary needs. You can pack some ginger pieces in an airtight sandwich bag and carry them around with you.

Ingredients

  • 1 cup ginger (peeled, thinly sliced)
  • 3 cups water
  • 1 cup sugar
  • Optional: additional sugar to coat

Preparation

  1. In a covered saucepan, bring the water to a boil.
  2. Add the ginger pieces and sugar and cover. Reduce the heat and allow it to simmer for five minutes.
  3. Remove from heat and allow it to sit for 20 minutes.
  4. Preheat the oven to 200 F.
  5. Strain ginger slices and place in a glass pan. Although you don’t have to retain the leftover ginger water for this recipe, you can keep it to make ginger ale.
  6. Place the pan in the oven until the slices are almost dry but still chewy. Allow it to cool.
  1. Toss the cooled ginger in sugar to lightly coat it, if desired.

You can store the crystallized ginger in an airtight container for up to two months.

Ingredient Variations and Substitutions

If you do not want to use sugar in this recipe, boil the ginger in water without adding the sugar. Instead of tossing the cooled ginger in sugar to lightly coat it, sprinkle stevia or another sugar substitute over the ginger pieces to taste.

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