How to Make Candied Ginger (Crystallized), Ginger Syrup, And Ginger Preserves

Anyone who has purchased candied (or crystallized) ginger has been shocked at its price. Making your own candied ginger is inexpensive and fairly easy, and you will also wind up with ginger preserves and ginger syrup.

Candied ginger is a delicious unusual treat eaten as is, dipped in chocolate, or as an addition to baked goods, desserts and candies. Enjoy the ginger preserves on toast or crumpets. Use the ginger syrup to sweeten tea, or drizzle it on ice-cream or berries.

Last but not least, ginger provides many well known health benefits (see tips) so it is a healthy treat.

I recommend this as a project for a cold weekend so you can really appreciate the wonderful aromas in your home. The preparation work, peeling and slicing the ginger root, can be done as you are talking on the phone, visiting with friends, watching movies, etc. The vast majority of the time involved is elapsed time as the ginger steeps in its ever-thickening syrup.

Difficulty: Moderately Easy

Instructions

Things You'll Need:

• good quality large pot (see Cookware tips - below)
• four or five baking racks
• 1 LB young ginger root
• 1/2c sugar
• 1/2c corn syrup
• 1 lemon

1. 
   fresh ginger root

   * Scrape the peel and remove blemishes from a little under 1LB of young ginger root (see tips) with a sharp knife.
   * Cut the peeled ginger root horizontally into slices about 1/4 inch thick.
   * Place ginger slices in a good quality large pot (see Cookware tips) that will resist scorching and cover generously with water.
   * Bring to a boil then reduce heat and simmer for 20 to 30 minutes.
   * Add 1/2 cup sugar and stir until ginger mixture comes to a boil.
   * Remove pot immediately from heat, cover, and allow to stand undisturbed at room temperature for 6-8 hours or overnight.

2. * Bring ginger and water to a boil, stirring occasionally.
   * Reduce heat and simmer for about 15 minutes, stirring occasionally.
   * Add 1/2 sliced lemon, seeds removed and 1/2c corn syrup. Simmer for 15 minutes longer, uncovered, stirring occasionally.
   * Remove pot immediately from heat, cover, and allow to stand undisturbed at room temperature for 6-8 hours or overnight.

3. * Bring the now syrupy ginger to a boil, stirring often to prevent scorching.
   * Stir in 1/2c sugar, simmer 30 minutes.
   * Stir in another 1/2c sugar and bring mixture again to a boil.
   * Remove pot immediately from heat, cover, and allow to stand undisturbed at room temperature for 6-8 hours or overnight.

4. * Place 4 or 5 baking racks over foil or parchment paper - this will be the final cooking of the ginger.
   * Bring mixture to a boil, stirring almost constantly until the syrup drops heavily from the side of a spoon and the ginger is translucent, remove from heat.

5. * Remove the largest and the more nicely shaped pieces of candied ginger with a fork to the racks. (Any extra syrup on the pieces will drip onto the paper below the racks and can be added to the rest of the syrup.)
   * Allow ginger on the racks to air dry at least one day, turning over a couple of times, until just dry to the touch.
   * Roll the candied ginger in granulated sugar, cover loosely and allow to air dry completely for another day.

Tips & Warnings

• Select ginger roots that are between ¾ and 1 inch in diameter. You will have larger and smaller knobs, and that is fine. You are trying to avoid older ginger which becomes more fibrous than you would prefer for candying.
• General tips
• Candied ginger can be pressed a little thinner and dipped in melted chocolate, even pressed into minced nuts for a beautiful presentation.
• Store the candied ginger in air tight containers at room temperature in a dry place.
• Put the candied ginger, or the chocolate dipped ginger in attractive air tight containers and give as gifts to friends who love to bake, or in the latter case who love to eat!
• The ginger preserves and syrup will keep tightly covered in the refrigerator for about six months.
• Cookware tips
• Use a good quality heavy pot that is designed to prevent scorching. Click on the cookware tips link to see a comparison of various cooking pots on the market.
• Health Benefits
• Ginger has been used for over 3,000 years as an aid to digestive problems and nausea. My own family has used it as a cure for motion sickness.
• Trials done by Mayo Clinic and the University of Michigan show promise in the effect of ginger oil on cancer. Other research has indicated it useful to relieve arthritic pain and increased mobility among arthritic users.
• Caution - Use care when touching or tasting hot syrups to avoid burns.

Resources

• Ginger Health Benefits
• Studies on Ginger Health Benfits
• Cookware (pots) Comparisons