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Crystallized Ginger

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“Crystallized ginger is the secret ingredient to my favourite pound cake. It was available briefly and then disappeared off the shelves. I have made this version a few times and find it excellent. I do not include the 8-10 hour drying time in the prep.”
1 lb (approximately)

Ingredients Nutrition

  • 1 lb fresh gingerroot, peeled and sliced into 1/4 inch thick slices
  • water, as required
  • sugar, as required
  • 12 cup extra sugar


  1. Dry peeled and sliced ginger in a 140F oven for 8-10 hours. Cool. Place in saucepan with enough water to cover.
  2. Boil over medium heat until ginger is tender, about 30 minutes. Drain and cool.
  3. Measure ginger slivers and place in saucepan with equal amounts of sugar (about 3 cups) plus 3 tblsps of water. Simmer ginger slowly until sugar is dissolved, stirring frequently. Continue to simmer, stirring occasionally, until ginger becomes transparent and syrup has nearly evaporated.
  4. Remove several slivers at a time with slotted spoon and place in paper bag containing 1/2 cup sugar. Shake to coat with sugar then remove to dry on waxed paper.
  5. Store in an airtight glass jar.

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