Crystallized Ginger Recipe

Instructions

1. 1

   Begin by peeling the ginger root. Use a vegetable peeler or the back of a spoon to gently remove the skin.

2. 2

   Slice the ginger root into thin, even pieces. You can slice them into rounds or strips, depending on your preference.

3. 3

   Place the ginger slices in a saucepan and cover with water. Bring the water to a boil and cook for about 5 minutes to soften the ginger and remove any bitterness.

4. 4

   Drain the ginger slices and set them aside.

5. 5

   In the same saucepan, combine the sugar and water to make a simple syrup. Stir over medium heat until the sugar dissolves completely.

6. 6

   Add the blanched ginger slices to the syrup. Reduce the heat to low and simmer for about 45 minutes to 1 hour, or until the ginger becomes translucent and tender.

7. 7

   Remove the saucepan from heat and let the ginger cool in the syrup. Allow it to sit for several hours or overnight to absorb the syrup and fully crystallize.

8. 8

   Once cooled and crystallized, remove the ginger slices from the syrup and place them on a wire rack to dry for a few hours.

9. 9

   Once the crystallized ginger slices are dry to the touch, you can store them in an airtight container at room temperature for several weeks.