Candied Ginger

Candied ginger recipes

The Spruce / Cara Cormack

  • Total: 50 mins
  • Prep: 5 mins
  • Cook: 45 mins

There was a time when ginger was an ingredient only found in Asian dishes, but the root has become a common ingredient in everyday cooking, adding a bright tang to everything from salad dressing to sauces. But it has also found a place on the sweet table in the form of candied or crystallized ginger. And although this may appear to be a specialized treat (the price tags at the store sure say that), it's pretty simple to make yourself.

Serve on its own, in desserts and cocktails, or as a sugary pop in savory dishes. Candied ginger can take a simple dish and make it special. Baked pineapple chicken with candied ginger, for example, combines the fruit with candied ginger and green onions to flavor juicy baked bird. For these baked Island barbecued chicken leg quarters, ground and candied ginger are added to the sauce to enhance the tropical flavor. Use the candied ginger as a garnish for drinks like a ​sweet heat cocktail and Moscato ginger iced tea. And we can't forget desserts, of course; chop and add candied ginger to ice cream or gingerbread, or use as a garnish for a chocolate cake. 

Ingredients

  • 1 pound fresh ginger root
  • Granulated sugar
  • 3 tablespoons water

Steps to Make It

  1. Gather the ingredients.

    Ingredients for candied ginger
    The Spruce / Cara Cormack
  2. Peel and thinly slice the ginger root.

    Peel and slice ginger
    The Spruce / Cara Cormack
  3. Place the sliced ginger in a heavy saucepan and cover with water.

    Place sliced ginger in pot
    The Spruce / Cara Cormack
  4. Cook gently until tender, about 30 minutes. Drain off the water.

    Cook gently
    The Spruce / Cara Cormack
  5. Weigh the cooked ginger and measure an equal amount of sugar.

    Weigh cooked ginger
    The Spruce / Cara Cormack
  6. Add sugar, cooked ginger, and the 3 tablespoons of water to saucepan.

    Add cooked ginger
    The Spruce / Cara Cormack
  7. Bring to a boil, stirring often, and cook until ginger is transparent and the liquid has almost evaporated.

    Bring ginger to boil
    The Spruce / Cara Cormack
  8. Reduce the heat and cook, stirring constantly, until almost dry. Toss cooled ginger in more sugar to coat.

    Reduce heat
    The Spruce / Cara Cormack
  9. Store crystallized ginger in an airtight jar for up to 3 months.

    Candied ginger
    The Spruce / Cara Cormack

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