Crystallized Ginger

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Crystallized GingerCrystallized Ginger Example
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5 Pounds $49.39
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Usage: Use in gingerbread, pumpkin pie, fruits, chicken dishes. Also known as candied ginger.

Ingredients: Ginger, Sugar, Sulfur Dioxide as a Preservative. Contains: Sulfites.

                   

 Recipes for Crystallized Ginger 

Other Information:

Crystallized ginger is fresh gingerroot cooked in syrup and dried, and topped with coarse sugar. This sweet and spicy ginger can be enjoyed as an after dinner mint or as an exotic treat.  Perfect for use in baking and sauces, often used in desserts and as a garnish.  This product is also called candied ginger.  Crystallized ginger is  chewy and sweet It can be added to numerous foods to give a spicy sweet flavor.  Store it in an airtight container at room temperature for up to three months.

Crystallized Ginger Recipes

Pineapple Ginger Sauced Tropical Fruit
1 fresh pineapple
1 Spice Barn Vanilla Bean
2 tablespoons sugar
1 teaspoon freshly grated ginger
1 tablespoon Spice Barn Crystallized Ginger, finely chopped

Skin pineapple and dice, reserving 1/4 of the fruit.  Process in food processor until smooth.  Strain into a pan.  Add vanilla bean, sugar, and fresh ginger; cook over medium heat until thickened, about 8 minutes.  Remove pineapple sauce from heat.  Scrape seeds from the vanilla bean, stir the seeds into the sauce, and discard the pod.  Combine the warm sauce with the remaining pineapple.  Spoon over tropical fruit.  Sprinkle with crystallized ginger. 

Ginger Cream Raspberry Tart
2 cups ground shortbread cookies
1/4 cup sugar
3 tablespoons butter
1 1/2 teaspoons unflavored gelatin
2 tablespoons milk
1/2 cup finely chopped Spice Barn Crystallized Ginger
1/4 cup sugar
1 teaspoon lemon juice
1/8 teaspoon salt
2 cups heavy cream
3/4 cup sour cream

Preheat oven to 350 degrees. Blend first 3 ingredients in food processor until mixture begins to clump together.  Press onto bottom and sides of individual tart pans.  Bake until lightly browned and cool on rack.  sprinkle gelatin over milk and let stand 1 minute.  Transfer to a saucepan and cook with ginger, sugar, lemon juice, salt and 1 cup heavy cream over moderate heat, stirring, until sugar and gelatin are dissolved.  Cool to room temperature, about 1 hour.  Whisk sour cream in a bowl until smooth.  Beat remaining cup heavy cream in another bowl with mixer until it holds soft peaks; fold in sour cream.  Gently fold ginger milk into whipped cream and combine well.  Pour into crust and chill until set, at least 8 hours.  Dust tart with confectioners sugar and serve with raspberries garnishing with mint.

Brunch Fruit
1 cup bananas
1 cup mandarin oranges
1 cup pineapple chunks
1 cup cantaloupe chunks
1 cup honeydew chunks
1/2 cup plain yogurt
1/2 cup mayonnaise
2/3 cup orange juice
3 tablespoons honey
3 tablespoons Spice Barn Crystallized Ginger, finely chopped

Combine juice, ginger, and honey in a saucepan; bring to a boil, stirring occasionally until thickened and reduced by half.  Strain and chill mixture.  Blend fruit in serving bowl or individual dishes.  Blend mayonnaise and yogurt with juice mixture.  Serve dressing with fruit.  Garnish with mint, if desired.

Ginger Cream Spread
3 ounces cream cheese
2 tablespoons finely chopped Spice Barn Crystallized Ginger
2 tablespoons finely chopped almonds
1 teaspoon milk

Combine all ingredients; blend thoroughly.  A great spread for breads and rolls.

Spiced Peaches
1 cup sugar
1 1/2 cups brown sugar
1 cup vinegar
1 cinnamon stick
1 tablespoon whole cloves
2 quarts peaches
1 1/2 teaspoons mustard seed
1/4 cup Spice Barn Crystallized Ginger, chopped

Scald peaches in hot water and remove skins.  Cook sugar, vinegar, and spices for 20 minutes.  Drop in peaches a few at a time.  Cook until tender.