Sugar-Free Candied/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….

Sugar-Free Candied/Crystallized Ginger
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  • ½ fresh ginger (either sliced or chopped small)*
  • 2 cups water
  • ½ 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.


*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

7 Responses to Sugar-Free Candied/Crystallized Ginger

  • Hi there, thank you for posting this recipe. I’ve read elsewhere that it’s possible to use xylatol and Erythritol interchangeably. Have you tried it for candied ginger before? I’m curious as I don’t have any Erythritol on hand.
    • I have honestly never tried it with xylitol so I am not sure of the answer. My suggestion is to give it a whirl; if you do, please let us know how it works
  • HI--the recipe doesn't say 1/2 a WHAT of erythritol! Tsp? Tbl? Cup?
  • Why not powdered ginger, xylitol, and a little water--cooked down?
    • Because you would not have candied ginger, you would have a liquid reduction. When you candy fresh ginger, you end up with a yummy gummy candy. Depending upon how much you reduce it down, you could even go further to a harder candy. Hope that answers your question.
  • Ginger-xylitol

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