Sugar-Free Candied/Crystallized Ginger

Sugar-Free Candied/Crystallized Ginger

Sugar-Free Crystallized Ginger

I love candied ginger. In baking, it just brings the flavor up some many notches. But, for the individual who prefers/needs to reduce/eliminate sugar, it has been locked down onto the “Do Not Use” category of ingredients……that is, until now….

Prep Time5 minsCook Time20 minsTotal Time25 mins

 ½ Pound fresh ginger (either sliced or chopped small)*
 2 Cups cups water
 ½ Pound organic erythritol

1

Line a cookie sheet with parchment paper, and lightly sprinkle a scant amount of erythritol on the paper. Set aside.

2

Prepare the ginger: Using a spoon, peel the ginger. Slice or chop to your desired size.

3

Put the ginger and water in a pot.

4

Bring to a boil, then reduce to medium-high heat. Cover, and cook until ginger is tender. Depending on the size of your ginger, this can take anywhere from 35 minutes to an hour.

5

Drain the ginger, reserving 1/8 cup of the water.

6

Return the ginger and the reserved water to the pot along with the erythritol.

7

Set over medium-high heat, and bring to a boil, reduce to a rolling boil that doesn’t expand. (Hot sugar water will produce a serious burn, so you want to be careful and ensure it doesn’t boil over, which it shouldn’t if you use the same pot as you used to cook the ginger.)

8

Cook, stirring rather frequently, scraping down the sides of the pot. You want the sugar syrup to evaporate and the ginger to crystalize. This should take approximately 20 minutes.

Sugar-Free Candied/Crystallized Ginger

9

Transfer the ginger to the cookie sheet, spreading out in a single layer, and allow to completely cool. Once cool, you will be able to break apart any pieces that may have stuck together.

Sugar-Free Candied/Crystallized Ginger

10

Store in an airtight jar or container until you are ready to use.

Sugar-Free Candied/Crystallized Ginger

*I made this recipe both ways. For baking, I preferred the chopped small ginger as it eliminated that sticky chopping after it’s been candied.

Ingredients

 ½ Pound fresh ginger (either sliced or chopped small)*
 2 Cups cups water
 ½ Pound organic erythritol

Directions

1

Line a cookie sheet with parchment paper, and lightly sprinkle a scant amount of erythritol on the paper. Set aside.

2

Prepare the ginger: Using a spoon, peel the ginger. Slice or chop to your desired size.

3

Put the ginger and water in a pot.

4

Bring to a boil, then reduce to medium-high heat. Cover, and cook until ginger is tender. Depending on the size of your ginger, this can take anywhere from 35 minutes to an hour.

5

Drain the ginger, reserving 1/8 cup of the water.

6

Return the ginger and the reserved water to the pot along with the erythritol.

7

Set over medium-high heat, and bring to a boil, reduce to a rolling boil that doesn’t expand. (Hot sugar water will produce a serious burn, so you want to be careful and ensure it doesn’t boil over, which it shouldn’t if you use the same pot as you used to cook the ginger.)

8

Cook, stirring rather frequently, scraping down the sides of the pot. You want the sugar syrup to evaporate and the ginger to crystalize. This should take approximately 20 minutes.

Sugar-Free Candied/Crystallized Ginger

9

Transfer the ginger to the cookie sheet, spreading out in a single layer, and allow to completely cool. Once cool, you will be able to break apart any pieces that may have stuck together.

Sugar-Free Candied/Crystallized Ginger

10

Store in an airtight jar or container until you are ready to use.

Sugar-Free Candied/Crystallized Ginger

Sugar-Free Candied/Crystallized Ginger

*An important aspect of sharing original recipes is to give proper credit to the author(s) of the recipe(s).  I hope that you enjoy using these recipes and making them your own; but please do so with that integrity in mind. With much gratitude. - Linda

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