Ron Wilson

Ron Wilson

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Rita's Crystalized Ginger Root


Note: If you don’t have a pound of ginger, that’s OK. Just weigh the ginger root after you peel and use an equal amount of sugar. And for the amount of water, just make sure ginger is covered well.


Nonstick cooking spray

1 pound fresh ginger root

5 cups water

Approximately 1 pound granulated or raw, or turbinado sugar


Spray a cooling rack with nonstick spray and place over foil or parchment.

Peel ginger root and slice into 1/8-inch thick slices. I cut mine across/against the grain since the root is quite fibrous.

Place into pan with water and, over medium heat, cover and cook until ginger is tender, about 25-30 minutes or so.

Drain ginger, BUT reserve 1/4 cup of the ginger “tea” water.

Weigh the ginger and measure out an equal amount of sugar.

Return ginger and 1/4 cup water to pan and add sugar.

Place over medium heat and bring to a boil, stirring frequently.

Reduce heat to medium and cook, stirring frequently, until sugar syrup looks dry, has almost evaporated and begins to crystallize, approximately 20 minutes. Careful so that ginger does not burn.

Transfer ginger immediately to cooling rack and spread to separate pieces. Once it’s a bit cool, if you want, sprinkle on more sugar. Do this before ginger dries completely.

store in an airtight container for up to a month or so.

Save the sugar that drops beneath the cooling rack and use to top ginger snaps, sprinkled over ice cream or to sweeten coffee.

Good for you!

I like to eat pieces as is, or add it to a mug of hot tea. Part of it will dissolve but a piece will be left in the cup for you to enjoy.

The list of benefits of ginger is huge, it relieves indigestion, nausea, colic, gas, heartburn, morning sickness, and motion sickness. In addition, crystallized ginger seems to protect against ulcers, is helpful against internal parasites, and may even ease acid reflux.

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