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….

Using organic erythritol, I have come up with a sure-fire, easy recipe for making your very own sugar-free candied ginger. Brace yourself, this is a good one, I have to admit. The uses are endless.

½ pound fresh ginger (either sliced or chopped small)*

2-1/2 cups water

½ pound organic erythritol

  • Line a cookie sheet with parchment paper, and lightly sprinkle a scant amount of erythritol on the paper. Set aside.
  • Prepare the ginger: Using a spoon, peel the ginger. Slice or chop to your desired size.
  • Put the ginger and water in a pot.
  • 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.
  • Drain the ginger, reserving 1/8 cup of the water.
  • Return the ginger and the reserved water to the pot along with the erythritol.
  • 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.)
  • 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.
  • 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.


Not Quite there Yet


Setting Out To Cool

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

*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.

*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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