I haven't actually used this recipe. It was taken off an older thread.

loves2cook4six (My Page) on Thu, Jun 4, 09 at 18:03
The ginger is really easy. It's a simple syrup with 3 parts sugar to three parts water and 1 part sliced ginger.

Directions:
Peel the ginger and slice it into rounds about 1/8 inch thick. For every cup of ginger slices, bring 3 cups water and 3 cups sugar to a boil in a large sauce pan. When the sugar is completely dissolved, add the ginger and boil for 45 minutes, until the ginger is sweet and tender. Drain the ginger, reserving the liquid. Place the ginger on a rack to dry for 30 minutes, then toss it with enough granulated sugar to coat. Let it dry on wax paper and then store in an airtight container.

Boil the reserved liquid until it is reduced to a syrup with a consistency somewhere between maple syrup and honey. This will intensify its flavor. This syrup can be used for pancakes, waffles, or ice cream, and is an extra bonus for making your own candied ginger.

The ginger is delicious eaten as candy, and can also be used in recipes calling for candied ginger. If you don't want to make it yourself but don't want to spend a fortune for it, look in an Asian grocery store, where the price will be much less than it is at the supermarket.

Notes:
The left over syrup can be strained and stored in the fridge. It's great over ice cream and can be added to Jams etc

I made an applec ake and put some chopped crystallized ginger....and no oen commented. I was munching on the little bits and loving the spicy bite and no one noticed....
Sigh...
I love candied ginger...let us know how ti turn out.
Linda C

I tried this and it was wonderful. I am unhappy that I didn't make enough. Next time I go to the store, I'm buying a lot more ginger to candy.
Donna

The syrup is delicious mixed with ice cold seltzer water. It tastes sort of like ginger ale, but better.

Thanks Westelle

That is my recipe and it is sooooo easy to make. The most work is in peeling the ginger but I read a tip somewhere to use the edge of a teaspoon to peel the ginger and that does the trick.

I would really recommend making a good quantity of it as, at least in our house, it disappears almost as fast as I can make it :)

My question is what do you do with the 'Crystalized ginger'?

Bought a package while we were in Cape Cod a few weeks ago at the Atlantic Spice Co. Took a little bite and thought yuck what the heck did I buy that for!

So now please tell me what to do with it.

Annies (old) Ginger Molasses Cookies - yummmmmmmmmmmmmmmmm!!! is the first thing that comes to mind nowadays but the ones in the picture above were made for Ginger Peach Chutney

{{gwi:1527745}}

Don't get started on those cookies! They are habit-forming.

This forum is makin' me fat!

I'm going to try making the ginger today. I find it in lots of recipes such as a Ginger Snap cake and my Cranberry Conserve that uses frozen strawberries, crys. ginger and cranberries. I only make it every three years or so because when I do, I can lots of pints.

Thanks so much for your help!

Carmen would you PLEASE share your Cranberry conserve recipe?

I'd love to make it

I have a bag of the stuff hiding in a drawer. book marked this page!

I made it yesterday and it was a little tough -- should have cooked it longer, I think. Still I used it in my cranberry conserve. Recipe below:

Cranberry Conserve

2 (10 oz.) strawberries frozen w/syrup, thawed
1/2 C. sugar
1/4 C. water
1 (12 oz.) pkg. fresh cranberries
2 oz. crystallized ginger cut in slivers
Peel of one orange cut into slivers
2 cinnamon sticks

Drain liquid from strawberries into 3 qt. saucepan, reserving berries. Add sugar and water - bring to boil, stirring to dissolve sugar. Add cranberries, ginger, orange and cinnamon. Return to boil; reduce heat and simmer 10 minutes. Stir in reserved strawberries. Remove from heat, cool. Spoon into jars, cover and refrig. up to one month.

Yield: 1 quart

I had several jars of canned spiced apples that I added to mine just to use them up.