Candied (or crystallized) Ginger

Half-sweet, half-hot, half crunchy, half chewy, totally addicting. I made a little for a pumpkin pie, but I might make more because it’s so good!

Candied (or crystallized) Ginger

1 cup ginger, peeled and chopped small

1 1/4 cups sugar, divided

1/4 cup water

In a small saucepan, mix ginger, 1 cup sugar, and water. Bring to a boil. Simmer over very low heat for 70 – 75 minutes, stirring frequently. Drain, reserving syrup. Sprinkle 1/4 cup sugar on a sheet of waxed paper. Spread ginger on sugar. Let sit about 10 minutes, or until ginger is cool enough to handle. Toss in sugar. Keep in a dark, cool place until ready to use.

Here’s a good recipe to use it on! Ginger-Streusel Pumpkin Pie

Happy Thanksgiving!



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