Best 20 Crystallized Ginger Recipes

CRYSTALLIZED OR CANDIED GINGER

Steps:

• Cut ginger into 2-inch pieces and slice lengthwise into 1/8-inch slices. Score ginger slices by pricking with a fork.
• Toss ginger with sugar in a bowl.
• Combine ginger-sugar mixture and water in a large skillet or wok; bring to a simmer. Reduce heat and cook, stirring occasionally, until sugar melts into a syrup and starts to crystallize, about 1 hour. Continue stirring until syrup is mostly crystallized and ginger comes together in a pile in the center of the skillet and very little syrup drains out; remove from heat.
• Toss ginger slices gently to cool and separate from excess sugar. Spread slices out on a tray to cool and dry.

CRYSTALLIZED GINGER

Steps:

• Place ginger in a medium, heavy-bottomed saucepan. Add enough water to cover by 1 inch. Partially cover saucepan and bring to a boil over medium-high heat; boil until ginger is almost cooked through but still slightly al dente, about 1 hour. Drain.
• Weigh cooked ginger and return it to saucepan with an equal amount of sugar. Add 2 tablespoons water; bring to a boil over medium-high heat, stirring, until ginger becomes translucent, about 20 minutes.
• Reduce heat and continue cooking, stirring, until ginger is crystallized and begins to clump in the middle of the pan.
• Meanwhile, sprinkle a large rimmed baking sheet with sugar. Pour crystallized ginger onto prepared baking sheet and roll in sugar, separating pieces. Transfer to a sterilized jar and store in a cool place for 3 to 6 months.

CRYSTALLIZED GINGER BISCOTTI WITH ALMONDS AND WHITE CHOCOLATE

Steps:

• Pre-heat oven to 325 degrees.
• Grease and flour a large baking sheet.
• In a small bowl combine the flour, baking powder, ground ginger and salt. Set aside.
• In a large mixing bowl beat the butter and sugar until fluffy.
• Beat in the eggs and vanilla and then slowly mix in the flour and other dry ingredients.
• With a spoon stir in the crystallized ginger, almonds and white chocolate chips until well combined.
• Divide dough in half and roll each portion into logs about 12 inches long.
• Place on prepared baking sheet and flatten each log slightly with your hand and then round off the edges a bit.
• Bake for 25 to 30 minutes, until lightly browned.
• Remove from oven and cool 5 minutes on the baking sheet.
• Carefully lift onto a cutting surface and slice with a serrated bread knife, using a gentle sawing motion, almost an inch thick.
• Transfer slices back onto the baking sheet, standing them up.
• Bake for an additional 10 to 12 minutes to dry them out, not letting them get too brown.
• Cool completely on a wire rack and then store in an airtight container.

SWEDISH GINGER COOKIES WITH CRYSTALLIZED GINGER

Steps:

• Preheat oven to 350F (180C).
• Line a cookie sheet with parchment paper.
• In a large bowl with an electric mixer, cream together butter and sugar for 2 minutes or until light and fluffy. Beat in egg and molasses.
• Sift together flour, salt, cinnamon, cloves, ginger and baking soda. Stir into batter. Stir in crystallized ginger. The batter will be thick. Roll into 1-inch (2.5cm) balls. Place granulated sugar on a plate. Dip balls into sugar. Place sugar-side up on cookie sheet about 3 inches (8cm) apart, as the cookies tend to spread when baking. Keep dough refrigerated between batches.
• Bake for 10-12 minutes or until cracked on top, slightly firm to the touch and a golden colour. They will soften and crisp up as they cool. Cool on wire racks.

CRANBERRY SAUCE WITH CRYSTALLIZED GINGER

Steps:

• Combine first 6 ingredients in heavy medium saucepan. Bring to boil, stirring until sugar dissolves. Boil until cranberries pop, stirring occasionally, about 5 minutes. Cool. Mix in crystallized ginger. (Can be prepared 3 days ahead. Cover and refrigerate.)

SPICE COOKIES WITH CRYSTALLIZED GINGER

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease 2 large cookie sheets.
• In a large bowl, cream the butter and sugar. Add egg white, and corn syrup; mix until fluffy. Stir in the crystallized ginger. Sift together the flour, baking soda, salt, cinnamon, ground ginger, and cloves; stir into the egg mixture. When dough starts to come together, mix with your hands to form a smooth dough.
• Form dough into 1 inch balls and roll in white sugar. Place balls on a cookie sheet 2 inches apart, and press down with the bottom of a glass dipped in sugar. Bake in the preheated oven for 12 to 15 minutes, cookies should be golden brown. Let the cookies cool on the baking sheet for a few minutes before Moving to a rack to cool completely. Dip 1/2 of each cookie into confectioners' sugar for decoration.

CRANBERRY, TANGERINE, AND CRYSTALLIZED-GINGER RELISH

Steps:

• Using on/off turns, coarsely chop cranberries in processor. Transfer to medium bowl. Using on/off turns, coarsely chop tangerine in processor. Combine with cranberries. Mix in remaining ingredients. Cover and refrigerate overnight. (Can be made 1 week ahead. Keep refrigerated.) Serve cold or at room temperature.

CRYSTALLIZED GINGER , GINGER SYRUP & GINGER SUGAR

Steps:

• Peel and slice ginger into 2 inch lenghts and 1/8th inch thick. Using a Mandoline Slicer will give you uniform slices with ease and quickness.
• Toss sugar and ginger together.
• In a large heavy bottom pan heat water add sugared ginger and bring to a very slow simmer.
• Stir over low heat occasionally for 1 and 1/2 hours.
• The ginger will become translucent and the sugar will crystallize on the edge of the pan.
• Sprinkle 1/4 cup sugar on parchment paper or a silicone mat. Lay drained ginger on sugar. Toss the sugar when ginger has cooled enough to handle (about 10 minutes) to coat evenly.
• Place in a air tight container out of heat and light.
• The yummy sugar that is left over can be saved in a jar and used for tea, sugar the rim of glasses drinks or in baking cookies or cakes.
• And for the left over syrup add 1 cup water heat to mix and use as you would corn syrup.

CRYSTALLIZED GINGER GINGERBREAD

Steps:

• Preheat oven to 350°F Line a 9 x 4 inch loaf pan with parchment paper.
• In a bowl, combine the dry ingredients (flour, baking soda, crystallized ginger, ground ginger, cinnamon, allspice and nutmeg).
• In another bowl, beat butter and granulated sugar until fluffy, then stir in molasses. Add eggs one at a time, beating continuously.
• Stir the flour mixture into the butter mixture in 3 additions, alternating with the yogurt/buttermilk and beginning and ending with the flour; mix until smooth.
• Pour the batter into the pan and spread until even and sprinkle with raw sugar.
• Bake 50 minutes or just until the gingerbread is golden and springy to the touch, and a toothpick comes out clean.
• Let the loaf stand for a few minutes, then turn the loaf out and carefully peel off the parchment paper. Serve warm, or later!

CRANBERRY PUMPKIN BREAD WITH CRYSTALLIZED GINGER

Steps:

• 1. Preheat oven to 350°F Grease and flour loaf pan.
• 2. Sift together dry ingredients. Set aside.
• 3. Cream together sugars and butter. Add yogurt, eggs and pumpkin. Mix until just combined.
• 4. Add dry ingredients alternately with milk; mix until just combined.
• 5. Toss cranberries in a little flour to prevent them from sinking to the bottom of the pan while cooking. Gently fold cranberries and ginger into the batter. Pour into prepared loaf pan and bake 1 hour 15 minutes. Make sure to watch it near the end as it may need more or less time depending on your oven.

CRYSTALLIZED CANDIED GINGER

Steps:

• Peel the ginger using a sharp-edged teaspoon (or a small knife) -- yep that is the easiest way, just scrape it toward you and all comes off. In the joints just break apart the pieces to get all the peeling.
• Now slice it in 1/4-inch-thick slices -- I used the Cuisinart since I was doing so much but you can use a mandoline or sharp knife.
• Place the slices in a large nonreactive saucepan with cold water to cover, bring to a boil and cook for 15 minutes. Drain, cover with fresh cold water, boil, and again cook 15 minutes. Repeat this blanching process 2 more times, for a total of 4 blanchings in all.
• After the last blanching, drain and cover with 6 cups of fresh cold water and 3 cups of sugar. Slowly bring the syrup to a boil, stirring often, then reduce heat and simmer, stirring occasionally, until the ginger is translucent and the syrup is thickened, about 20-30 minutes; watch carefully. Remove from heat.
• You now have Canton candied ginger and can store it this way (in it's syrup, in a sterilized jar with a tight fitting lid, and refrigerated) for practically forever.
• Or, for crystallized ginger, let stand for about 30 minutes, for the ginger to absorb more syrup. Then you can take the pieces of ginger from the syrup and toss it in granulated sugar and put it on a rack (or on a parchment lined baking sheet) to dry, uncovered at room temperature, for at least 8 hours or overnight, until the sugar coating is firm and the slices are no longer sticky. This also keeps for at least a year, stored in a cool dry place in an airtight container.
• Notes: Save the syrup for flavoring, it has a strong ginger flavor and can be used to flavor drinks-- it is so yummy! I also save the sugar that I tossed it in to use in recipes.

CRANBERRY CHUTNEY WITH APPLE AND CRYSTALLIZED GINGER RECIPE

Steps:

• 1. Heat oil in medium saucepan over medium heat until just shimmering. Add shallot, fresh ginger, and salt; cook, stirring occasionally, until shallot has softened, 1-2 minutes. 2. Add water, vinegar, and sugar. Increase heat to high and bring to simmer, stirring to dissolve sugar. Add 1 1/2 cups cranberries and apples; return to simmer. Reduce heat to medium-low and simmer, stirring occasionally, until cranberries have almost completely broken down and mixture has thickened, about 15 minutes. 3. Add remaining 1 1/2 cups cranberries and crystallized ginger; continue to simmer, stirring occasionally, until just beginning to burst, 5-7 minutes. Transfer to serving bowl and cool for at least 1 hour before serving. (Sauce can be refrigerated for up to 3 days.)

GINGERBREAD WITH CRYSTALLIZED GINGER

Steps:

• Preheat oven to 350°F. Butter and flour 8 x 8 x 2-inch baking pan. Mix first 7 ingredients inn medium bowl. Beat butter and brown sugar in large bowl until fluffy. Add molasses and egg and beat to blend. Beat in pear nectar, then dry ingredients and chopped ginger. Transfer batter to pan.
• Bake cake until tester inserted into center comes out clean, about 35 minutes. Transfer pan to rack; cool cake 15 minutes. Sift powdered sugar over cake. Cut cake into 16 squares. Serve warm or at room temperature.

YOGURT WITH GRANOLA, TROPICAL FRUIT, AND CRYSTALLIZED GINGER

Steps:

• Mix fruit, honey, and 1/3 cup crystallized ginger in medium bowl. Spoon 1/2 cup yogurt into each bowl. Top each with 1/2 cup granola, then 3/4 cup fruit mixture. Spoon remaining 1/2 cup yogurt in dollops over fruit. Garnish with more chopped crystallized ginger and serve.
• *A thick yogurt; sold at some supermarkets and at specialty foods stores and Greek markets.

GLAZED LEMON AND CRYSTALLIZED GINGER COOKIES

Steps:

• Heat oven to 375.
• Mix sugar, crystallized ginger and lemon zest and process about 30 seconds in food processor.
• Add flour, salt and baking powder and pulse until combined.
• Add butter in chunks and pulse until mixture resembles fine cornmeal.
• In small bowl beat lemon juice, egg yolk and vanilla with fork. Add slowly to ingredients in running food processor. Continue running until mixture forms a ball.
• Turn onto counter and knead briefly to even out dough. Shape into 2 inch diameter log, wrap tightly in parchment and chill for 45 minutes in freezer or 2 hours in refrigerator.
• Slice into 3/8 inch thick discs and bake on parchment paper until centers just begin to color and edges begin to brown - 14-16 minutes.
• Cool 5 minutes on baking sheet, then completely on cooling rack before glazing.
• Make glaze by whisking cream cheese and lemon juice until smooth, then whisking in sugar. Spread about 1 tsp glaze on each cookie and let stand about one hour until glaze is set and dry.

PEAR CRUMBLE WITH CRYSTALLIZED GINGER

Steps:

• Make topping:
• Preheat oven to 375°F. Butter 13 x 9 x 2-inch glass baking dish. Mix first 5 ingredients in medium bowl. Add butter and rub in with fingertips until moist clumps form.
• Make filling:
• Combine pear slices and lemon juice in large bowl. Add remaining ingredients and toss to blend.
• Transfer filling to prepared dish. Sprinkle topping over. Bake crumble until pears are tender and topping is golden brown and crisp, about 45 minutes. Cool at least 20 minutes. Serve warm or at room temperature.

PEACH AND BLACKBERRY COBBLER WITH CRYSTALLIZED GINGER

Steps:

• For biscuits:
• Place flour, crystallized ginger, sugar, baking powder, grated egg yolk, and salt in processor; blend to combine. Add butter and process until mixture resembles coarse meal. Add 2/3 cup cream and process just until moist clumps begin to form. Turn dough out onto floured work surface and knead briefly just until dough comes together, about 4 turns. Divide dough into 8 equal portions. Shape each into 2-inch ball; flatten each to 3/4-inch thickness. DO AHEAD: Biscuits can be made 2 hours ahead. Cover and chill.
• For fruit mixture:
• Combine peaches and blackberries with sugar, crystallized ginger, and cornstarch in large bowl; toss to coat. Let stand until juices begin to form, tossing occasionally, about 30 minutes.
• Position rack in center of oven; preheat to 350°F. Butter 2-quart baking dish or 11x7x2-inch glass baking dish. Transfer fruit mixture to prepared dish. Place biscuits atop fruit mixture, spacing slightly apart. Brush biscuits with remaining 1 tablespoon cream; sprinkle with raw sugar.
• Bake cobbler until fruit mixture is bubbling thickly and biscuits are light golden, about 50 minutes. Cool cobbler 20 minutes. Serve warm with vanilla ice cream or whipped cream.
• * Also called turbinado or demerara sugar; available at most supermarkets and at natural foods stores.

CRYSTALLIZED GINGER SCONES

Steps:

• Preheat an oven to 350ºF. Lightly grease a scone pan.
• In the bowl of a food processor, combine the flour, sugar, baking powder and salt and pulse to combine. Add the butter and pulse until the mixture resembles pea-size crumbs. Transfer to a large bowl, add the crystallized ginger and stir to mix.
• In a small bowl, whisk together the egg and cream until blended and add to the flour mixture. Using a fork, stir to form large, moist clumps of dough.
• Turn the dough out onto a lightly floured surface and press with your hands until the dough comes together. Roll out the dough, flouring as needed, into a 10-inch round about 3/4 inch thick. Cut into 8 equal-size wedges and press each wedge into a well of the prepared pan. Bake until the scones are golden, about 25 minutes.
• Invert the pan onto a wire rack and lift off the pan. Let the scones cool for 10 minutes before serving. Makes 8 scones.

GRAPE GELEE WITH LEMON, BASIL AND CRYSTALLIZED GINGER WHIPPED CREAM

Steps:

• To make the gelee: Put the grapes, lemon juice, sugar and water in a medium-sized pot and set over medium heat. Simmer for 20 minutes until grapes are tender and skins have completely discolored. Using a potato masher squash the grapes to release all of the juices. Do not puree in a blender otherwise your gelee will be cloudy and pick up parts of the skin. Pour the mixture through a sieve over a large measuring cup or bowl with a spout and use the back of a ladle to firmly press the pulp - this will extract as much juice and flavor as possible. This should yield about 3 cups (24 ounces) of liquid. If it is more or less add water or pour out some of the liquid, otherwise the gelatine ratio will be off. Slowly whisk in the gelatin powder, making sure you continue to whisk until it is all fully incorporated. Divide the grape jelly mixture into 4 to 6 glasses depending on the size of your glasses. Gently agitate to remove any surface bubbles then refrigerate for 3 to 4 hours, or overnight, until set.
• To make the salad: In a small pot, over medium heat, add the sugar, cold water, sliced lemon and ginger. Bring to a simmer, then add in the basil and shut off the heat to allow the mixture to steep, 20 minutes. Cut the grapes in half through the middle and add to a large mixing bowl. Dress the grapes with a little of the syrup and toss to combine. Discard the basil and reserve the extra syrup.
• To make the whipped cream: Using a balloon whisk, whip the cream, sugar and vanilla until soft peaks form. Fold the ginger into the whipped cream but reserve a few pieces for garnish.
• To assemble the dish: When the gelee is set, remove it from the refrigerator and top each glass with a spoonful of the grape salad and a quenelle of the ginger whipped cream. Garnish with basil buds and some slivers of ginger. Drizzle each glass with some of the reserved lemon-ginger syrup and serve.

CRYSTALLIZED-GINGER SPICE BARS

Steps:

• In a bowl whisk together flour, baking soda, salt, and ground spices. In another bowl with an electric mixer beat together butter and sugar until light and fluffy. Add molasses, egg, flour mixture, crystallized ginger, and zest and beat until a dough forms.
• On a sheet of wax paper pat dough into an 8-by-5 inch rectangle, about 1 inch thick. Chill dough, wrapped in wax paper, 4 hours, or until firm.
• (After the dough has been formed into a rectangle it can be kept in the refrigerator for one week or the freezer for one month. Thaw the frozen dough in the refrigerator until sliceable, about four hours. The baked cookies keep in airtight containers at room temperature for four days.)
• Preheat oven to 350° F. and lightly butter 2 baking sheets.
• Cut dough crosswise into slices about 1/6 inch thick and arrange about 2 inches apart on baking sheets. Bake bars in batches in middle of oven until deep golden brown, 8 to 10 minutes, and transfer to racks to cool. The baked cookies keep in airtight containers at room temperature for four days.