Diced Fresh Ginger
- Dice the ginger then simmer until tender.
- Drain the water and added sugar equal to the weight of the ginger.
- Add 1/4 cup water and boil until water is gone and ginger is candied.
Linda’s Note: You can make crystallized slices of ginger the same way. I simply chose diced because it fit better in a spice bottle.
The one mistake I made was adding too much water for the candy process. I added nearly a cup! It took almost an hour to boil down. I had waited too long and discovered the water had cooked out. The ginger had crusted on the bottom of the pan. It’s not scorched, but almost. I added more water to dissolve the ginger stuck to the bottom of the pan.
I dehydrated the crystallized ginger for two days at 115º. There was no noticeable difference in the taste between the brown and the clear ginger. Thank goodness!
At Wal-Mart’s price of $7.42 for 2 ounces, you are looking at nearly $50 worth of crystallized ginger!
What to do with Crystallized Ginger:
- Makes a nice candy treat
- Settles and upset stomach. It is helpful for motion sickness.
- Use it in baking. Dice it into cookie recipes. Great with gingersnaps!
- Works well with gingerbread, orange bread, or banana bread.
- Substitute ginger for raisins in equal portions in baking and cookie recipes
- Add a tablespoon of chopped crystallized ginger in your favorite sweet-and-sour Chinese recipe
- Combine with nuts, brown sugar and spices for a baked apple or baked pear filling
- Add to your homemade cranberry sauce with a little orange zest.
- I plunk a chunk or two into my favorite hot tea. It’s wonderful on a really cold day.