Crystallised Ginger
  • 1 - 2 pounds of raw root ginger
  • 1 - 2 pounds of caster sugar
  1. Peel your ginger using a spoon and cut into 2cm cubes.
  2. Put the ginger in a non-reactive saucepan and cover with water. Boil for 30 minutes.
  3. Drain, reserving the simmering liquid for use in teas. Beware, it has a
  4. kick
  5. Weigh your drained ginger and measure out the same amount of caster sugar. Add 2 tbsp of water and heat over a medium heat.
  6. Try not to stir. It’s not the end of the world if you do – there will be just more crystals in the syrup. Try and do a swirl holding the handle instead if you get really tempted.
  7. Cook for 30 minutes, until the syrup is a golden colour. Meanwhile, lay out some baking parchment and put about half a cup of sugar in a bowl.
  8. Drain the syrup off the ginger into a container. Lay the ginger pieces out across the parchment and allow to cool for about 5 minutes. Then, toss them in the sugar
Recipe by Veggie Runners at