2-in-1 Recipe: Crystalized Ginger & Ginger Syrup

One day last year, I somehow ended up with loads of ginger in the fridge; I didn’t want to waste it, so I decided to preserve it by making some crystallized ginger. The great thing about this recipe is that you end up making homemade ginger syrup along with the crystallized ginger!

I gave the recipe to my friend Myles and he says the ginger syrup “just about the best addition to anything I can think of. Hot toddies, oatmeal, mixed veggies, etc.” I definitely agree about the hot toddies – the ginger syrup also makes a great substitution for simple syrup in other cocktails, giving them an interesting twist!

Originally I used white sugar for this recipe; Myles said he has experimented using different types of sugar in this recipe, which I think is a great idea. I’m not crazy about using refined sugar, so maple syrup or Demerara (think Sugar in the Raw) could be better options. Both the crystallized ginger and the syrup are quite high in sugar, but they’re OK as an occasional sweet treat! (Ginger is great for soothing upset stomachs too!)

Crystalized Ginger & Ginger Syrup

This recipe is all about ratios, so don’t worry if you don’t have US measuring cups. Myles also suggested playing with the recipe by adding a small handful of ground cardamom or chillies…
  • 1-1/4 cups fresh ginger
  • 2 cups sugar (you choose the type!)
  • 1/2 cup water

Peel ginger and slice it into 1 to 2 inch lengths (roughly 1/8 to 1/4 inch thick) and toss with sugar in a large bowl.

Heat water in large saucepan and add sugared ginger. Cook at a very low simmer for about an hour, stirring occasionally. The ginger will become tender and translucent.

Cover a flat surface with a small dusting of sugar (a pie plate works well). Remove crystallized pieces from saucepan and toss them with new coating of sugar; make sure to keep the syrup!

Store crystallized ginger in a dark, cool place in an airtight container for up to a few months. Pour syrup into a jar and store in the refrigerator.

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