This crystallized ginger comes together with just 3 ingredients, none of the preservatives, and an endless number of uses. It’s as simple as ginger, coconut sugar, and a bit of time. Plus, this low histamine candied ginger recipe uses way less sugar than the stuff you see in the store.
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About this recipe
Spike of fall flavor. Use chopped-up bits of this candied ginger in cakes, cookies, and nut clusters, or even just straight out of the container for a taste of autumn any time of year.
Natural antihistamine. Ginger is a fantastic & potent natural antihistamine food, and crystalizing it makes it more palatable and easy to use, without increasing histamine.
The mother of necessity. I really wanted to include candied ginger in one of my recipes, but couldn’t find a low-sugar option made without refined sugar— most of the store-bought options are more than half sugar by weight! So I wrote myself an alternative, and this is it.
Ingredients
Fresh Ginger Root: this sharp, sweet root is very good for you, but the strong flavor can be off-putting. You don’t need to fear the burn anymore, when you use this candied ginger, instead.
Coconut Sugar: this is a lower-glycemic, lower histamine sweetener that adds a nice toasty flavor to the final crystalized ginger.
How to make candied ginger: step-by-step instructions
Step 1. Peel and rinse your ginger root, and then slice it into thin pieces (either matchsticks or medallions are ideal).
Pro-tip: Use a spoon to peel your ginger in order to minimize the mess and the loss of ginger, but beware of stray ginger juice getting into your eyes.
Step 2. Put your water and ginger slices into a pot and bring to a boil, then turn down to a simmer and cook for 30 minutes. This process softens the ginger physically, as well as softening the sharp notes of the ginger root.
Step 3. Once your ginger has softened, drain off & save any liquid, then add back in 3 Tablespoons.
Step 4. Add the coconut sugar to the pot and stir everything until evenly-coated. Turn on medium heat until the sugar mixture is boiling, and then turn heat down to low. Simmer for 25-35 minutes, stirring often.
The sugar should melt in the first few minutes, and you can tell that it’s done when almost all the moisture is gone and the sugar starts to smell like caramel. It will be so dark that it looks burnt, but if it starts to smell even a little burnt, take it off the heat immediately.
Step 5. Once done, dump your ginger pieces onto a bit of parchment and separate each one. Let them harden for the next hour, and then put them into a container that comes with a lid. Add the last teaspoon of coconut sugar, put on the lid, and then shake all the pieces until evenly coated; use another 1/2 teaspoon if needed. Now your candied ginger is ready to use or store!
Recipe notes & tips
Cooking color. While the ginger is cooking, it will turn so dark it almost looks black, but as long as it doesn’t start to smell burnt, it isn’t burning.
Coconut sugar. You can use another solid sugar, but if you use a liquid sweetener, use two tablespoons less water. Some options include honey, white sugar, brown sugar, and maple syrup (use 3 Tablespoons).
Sticky ginger. If your pieces of ginger are still sticky after adding a full teaspoon of extra sugar, you may need to let them harden for longer, or they may not have cooked long enough. If this is the case, you’ll want to freeze them for up to a year or use them within a day or two.
What to do with candied ginger
- chop it up into bits and add it to granola
- cut it into small pieces to add to your next salad or salad dressing
- thinly slice it to top honey-gazed chicken
- add some to your next batch of nut clusters
- make some almond cookies with nibs of candied ginger
Homemade Candied Ginger Recipe Card
As always, if you like the recipe, I really appreciate a review or comment!
Low Sugar Candied Ginger (With Coconut Sugar)
A sweet & spicy treat to liven up your evening or your next batch of cookies.
Ingredients
- ~80g ginger (~65g peeled & sliced ginger root
- 1 1/2 Cups water
- 2 Tablespoons coconut sugar
Instructions
- Peel and rinse your ginger root, and then slice it into thin pieces (either matchsticks or medallions are ideal).
- Put your water and ginger slices into a pot and bring to a boil, then turn down to a simmer and cook for 30 minutes. This process softens the ginger and its flavor.
- Once your ginger has softened, drain off & save any liquid beyond 3 Tablespoons. Add the coconut sugar to the pot, stir everything until evenly-coated, and then turn on medium heat until boiling and then turn down to low.
- Simmer for 25-35 minutes, stirring often. The sugar should melt in the first few minutes, and you can tell that it's done when almost all the moisture is gone and the sugar starts to smell like caramel. It will be so dark that it looks burnt, but if it starts to smell even a little burnt, take it off the heat immediately.
- Once done, dump your ginger pieces onto a bit of parchment and separate each one. Let them harden for the next hour, and then out them into a container with a lid, add the last teaspoon of coconut sugar, and shake all the pieces until evenly coated; use another 1/2 teaspoon if needed. Now they're ready to use or store.
Notes
Cooking color: While the ginger is cooking, it will turn so dark it almost looks black, but as long as it doesn't start to smell burnt, it isn't burning.
Coconut sugar: You can use another solid or liquid sugar, but if you use a liquid one, use two tablespoons less water. Try honey, white sugar, brown sugar, or maple syrup (use 3 Tablespoons).
Sticky ginger: If your ginger is still sticky after a full teaspoon of extra sugar, you may need to let them harden longer, or they may not have cooked long enough. Freeze them for up to a year or use them within a day or two.
Nutrition Information:
Yield: 1 Serving Size: 1Amount Per Serving: Calories: 141.2kcalTotal Fat: 0.48ggSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 15.52mgmgCarbohydrates: 35.37ggFiber: 0gSugar: 25.09ggProtein: 1.17gg
Nutrition data is primarily accumulated from online calculators for convenience and courtesy only, and can vary depending on factors such as measurements, brands, and so on. We encourage you to double-check and make your own calculations.
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