Introduction: Crystallised Ginger

I like crystallised ginger, and today I saw some good-looking root-ginger on sale @ 40p per pound. I figured all I really needed was some sugar, and I could turn a big root into tasty-sweet & spicy-lumps. This turned out to be correct.

Some claim that ginger is a remedy for nausea, motion sickness, morning sickness and general stomach upset. I don't, but I like the taste.

Step 1: Ingredients & Tools

Fresh root ginger ~1.5 LB (61p)
White refined cane sugar - ~3 LB (most can be recovered)

A knife
A saucepan
A sieve

Step 2: Preparation

Choose the freshest, firmest and cleanest ginger that you can find. If it looks old or wrinkly it's not going to be good.
Peel the golden skin from the ginger-root, also cut off any "woody" bits, green, black or otherwise not-nice-looking parts.
Cut into fairly large-chunks slicing across the "grain" where possible.
If you think it necessary rinse the chunks under a tap to remove loose flakes of skin & peelings.
Put the chunks into a clean saucepan.

Step 3: Cooking

I added ~ 1 LB of sugar and enough water to "cover" the ginger (it has a tendency to float).

The sugar & ginger were brought to the boil and simmered gently until the lumps looked translucent, i.e. no longer white-ish and opaque. This took ~ 3 hours, during which time the chunks shrank and the sugar syrup reduced to ~ half the volume. The sugar syrup was not cooked to the point of caramellisation.

The syrup was separated with a sieve and kept for future use (home-brew)

Step 4: Finishing

The drained pieces were tipped into fresh sugar while still hot.
More sugar was added and the pieces stirred, then some more sugar sprinkled on top and the whole batch left to cool.
After ~ 30 min the pieces were picked-out and the excess sugar returned to the bag for future use (home-brew)

Tastes like it should, but somewhat fresher and more potent.

I'm not sure about the cost of this, but I reckon 99p per LB? (energy & labour excepted), as compared to retail ~4 pounds stlg (?)

!Bonus - I got ~500ml of ginger-syrup out of this

Comments

author
cooked1 made it!(author)2015-12-13

DON'T peel ginger with a knife. Use a strong teaspoon, much less waste and definitely easier to do. Thumb on the back of the spoon as you go.

author
gregoryiain made it!(author)2014-12-03

Great recipe, may I also suggest two energy and money-saving ideas to a pretty un-improvable recipe. After peeling and before chopping the ginger put it in the freezer overnight. This breaks down the cell-structure and strands wonderfully. After freezing chop in a tray as lots of water from the ginger will ooze as you chop, add this to the pot. Cook the ginger and sugar water in a pressure-cooker on the first boil for 20 minutes only and allow it to fully cool overnight. A hay-box or a box with old sleeping-bags stuffed around the pot to allow contents to 'steep' as long as possible with the residual heat. Subsequent short boils will evaporate water. Date-syrup, black-treacle or muscovado-sugar will also add full flavours and colours according to preference.

author
cant_decide made it!(author)2011-08-07

Just tried this, and even with it still cooling, it tastes great! Now I've got to figure out what to do with the syrup and the excess sugar. Probably going to try one of the ginger ale recipes on here.

author
asymptotic made it!(author)2009-07-02

Pro tip: peel your ginger with a spoon. It's easier to follow the bumps and crevices, and you won't lose as much of the good stuff.

author
Phiske made it!(author)2011-06-25

i may be a little late in commenting, but the spoon peeler idea is awesome. i'm making some now and it totally beats a knife. i live in ecuador and few people have ever seen ginger outside of the chinese communities. so i'll see what my friends here think if it's not to "spicy" for them.

author
lemonie made it!(author)2009-07-02

Interesting, but it'd have to be a sharp spoon? L

author
hlfwy.thr made it!(author)2009-07-05

nope. I saw this trick on the food network, and it works pretty well : )

author
damienstafford made it!(author)2011-02-10

This is awesome! Thank you so much for sharing this. I will be using this for sure!

author
Jayefuu made it!(author)2010-03-18

I need to make some more of this. I just ran out.

author
Jayefuu made it!(author)2011-01-30

Done! Yummy :D

author
%7Btauney%7D made it!(author)2009-06-28

mmmm...beer and ginger? delicious!

author
lemonie made it!(author)2009-06-28

It'll be in the next brew... L

author
ausphoenixrising made it!(author)2010-12-05

it's been an age - how did the brew turn out, i find that whole concept rather exciting :)

author
lemonie made it!(author)2010-12-06


It had a touch of ginger, but I was just using the sugar - I can't touch the stuff unless it's been fermented...

L

author
nickodemus made it!(author)2010-04-05

This stuff works wonders for my heartburn, thanks for the recipe!

author
lemonie made it!(author)2010-04-05

Oh good. For myself, I thought "That fresh ginger is cheap, crystallised ginger is expensive." and it went from there.

L

author
millersmith made it!(author)2010-03-30

Being pregnant and often nauseated (ginger really does help for me!) I will cherish this recipe, thanks so much Lemonie!
Cheers!

author
The+Ideanator made it!(author)2010-03-09

Last batch of it I made I added a bit too much lemon juice concentrate, the ginger tastes very non-gingery, however the juice from it makes great lemon-ginger tea. Ive got another batch going right now with half of yesterdays syrup.

I routinely have an issue with the coating though, my ginger likes to hold onto some syrup and let it out when coating and stays a bit soggy.

author
lemonie made it!(author)2010-03-10

It needs a good long while in the sugar to dry out. Still this seems to be a great way to make syrup?

L

author
The+Ideanator made it!(author)2010-03-10

It makes great syrup, its good when drizzled into cornbread. Its also good on ice cream and easily makes syrup and candy if you boil off alot of the water.

author
d2j5 made it!(author)2009-12-07

oooo looks good

author
yourcat made it!(author)2009-10-24

Just made some, and it is great!

I used lemonade instead of water, and the relatively unrefined brown sugar for the cooking. You can taste both of them in the finished product. I used normal sugar for the last bit but there wasn't quite enough of it (this stuff used all of the sugar in the house, white and brown) so it's all really sticky, but who cares as long as it tastes good?

author
lemonie made it!(author)2009-10-25

Oh good. The lemonade will have citric acid in it, interesting idea.

L

author
whopoder made it!(author)2009-07-04

mmm... The pan/container/pot must be lid while boil/cook? (Sorry about my english)

author
lemonie made it!(author)2009-07-05

I did not use a lid, it would surely work with one. L

author
kennyeddy made it!(author)2009-07-09

Covering would reduce evaporation, whihc would lengthen the time needed to reduce the liquid. Also, the possibility exists to boil over when it's covered.

author
yourcat made it!(author)2009-10-24

Hey, how come your July comment is posted as a reply to my October comment? (Glitch)

author
vriezed made it!(author)2009-10-14

I'm going to try this this weekend and I'm pretty excited aboutit.  I also homebrew and am curious as to what type of beer youended up putting this into.  Was it a porter, stout or some Belgianale?  Thank you.

author
funwithdiode made it!(author)2009-10-09

a great bonus is that ginger is great at preventing sea sickness but unlike sea sickness tablets it wont make you lathargic it also tastes great

author
lemonie made it!(author)2009-10-12

I'd heard that but not tried it. But then I like bumpy rides, it's fun to be up and about when half the passengers are feeling ill... I did it for the taste.

L

author
yourcat made it!(author)2009-10-09

Sounds great. I can't wait to try it!

author
albylovesscience made it!(author)2009-08-30

can any one say diabetic coma (i almost got diabetes once)

author
lemonie made it!(author)2009-08-31

What do you mean by "almost got" - you overdosed on sugar? L

author
albylovesscience made it!(author)2009-08-31

my doctor said i was very close to diabetes so i had to cut down on consumption for the whole of 5th grade diets suck :( but it least im healthy now

author
lemonie made it!(author)2009-08-31

Ah right, I see what you mean. L

author
mikeasaurus made it!(author)2009-08-16

ha-HA, very easy indeed! What a difference to the store bough stuff, this ginger is so fresh and soft mmmm! I tried boiling my ginger with a few limes, hard to say if it made much difference the power of ginger overpowers everything. You can't really go back to store bought stuff after making this, the difference is amazing. Maker beware!

ginger.jpg
author
albylovesscience made it!(author)2009-08-31

*belly rumbles with delight*

author
lemonie made it!(author)2009-08-16

Looks good there. Maybe I should do some baking with mine? L

author
mikeasaurus made it!(author)2009-08-18

Maybe I should do some baking with mine?
You mean with the left over sugar? I thought I read that you were going to use it for home brew? I saved all my extra and will probably do the same, there's an outside chance I'll change my mind and use it when making some tasty pies!

Sadly, it's been 3 days since I made my ginger and I had the last piece last night (shared with 3 friends). How long the ginger lasts is inversely proportional to how tasty it is!

author
lapinerobert made it!(author)2009-08-17

Great recipe. I start with a fruit juice though, enough to cover the root pieces and boil for awhile with out the sugar. The ginger takes on just a hint of the type of juice and after I add the sugar the remaining syrup is excellent. Pineapple ginger syrup over plain yogurt, or a bit of the raspberry ginger syrup in a salad dressing.

author
lemonie made it!(author)2009-08-17

Sounds good, lemon-juice ever? L

author
lapinerobert made it!(author)2009-08-17

Yes, Lemon and Orange both good choices. Robert

author
DrWeird117 made it!(author)2009-08-15

Smoke it.

author
lemonie made it!(author)2009-08-16

Urgh, no. L

author
Jayefuu made it!(author)2009-08-12

I'm going to try this tonight Lemonie. Will post some pictures if it goes well!

author
lemonie made it!(author)2009-08-12

Hope it works, note the other comments (I only did this once) L

author
Jayefuu made it!(author)2009-08-12

Me too! My mum loves crystallised ginger. It's going to be part of her birthday present. Just peeled it all, seems like a waste to throw away all that skin, so I've washed it and am going to boil it up with some sugar in another pan then strain it and add it to the juices from the main batch to make stronger/more gingery syrup. Goes great on icecream!

author
lemonie made it!(author)2009-08-12

I've got some lovely sugar-crystals in the syrup, but I doubt I'll get them out of the bottle... L

author
Jayefuu made it!(author)2009-08-14

Right! I thought I'd share some of my tips with you for the benefit of anyone else that was thinking about making this. 1) It's delicious! And hotter than the stuff you get in the store. (HURRAH!!!) 2) Mine I boiled for about 3.5 hours. I thought it was too crunchy when I drained it, but it's fine now. I wanted to boil it for another hour but I really needed to go to bed. *yawn* 3) After coating in sugar, leave on a tray or plate to cool and dry. Putting it in a tin caused it to go soggy and I had to recoat it with sugar in the morning. 4) Granulated sugar's a lot cheaper than caster sugar and worked fine for me. 5) The peelings I boiled didn't turn out as well as hoped. I got plenty of syrup from the main batch and the stuff from the peelings was cloudy, dirty looking and had an earthy taste. I threw it away instead of boiling it up with more sugar to thicken it. I'll be doing this again. Despite paying three times what you did for my ginger, £2.50 a kilo was still cheap. Julian Graves charge £3 for 400g of crystallised ginger, and I much prefer the stuff I made. And I got free syrup for in/on ice cream.

author
lemonie made it!(author)2009-08-14

Oh good, let's drive Julian Graves into the ground. Yes, granulated is best, and lots of it. L

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