If you enjoy the sweet and tart flavor of candied fruit, create a batch of candied ginger as a spicy alternative. How to make crystalized ginger will walk you through the process of cooking and coating the versatile, tasty morsels.

1. Peel and cut the ginger into thin slices.
2. Simmer the ginger in water with a pinch of salt for 30 minutes.
3. Drain the water and rinse the ginger in cold water.
4. Repeat the simmering, draining and rinsing process (with new water and salt) three more times to tenderize the ginger.
5. Put the ginger back in the pot with water and sugar.
6. Simmer for one hour and 15 minutes, until the sauce is syrupy.
7. Remove the ginger and roll the pieces in sugar.
8. Allow the slices to dry on wire cooling racks.
9. Store the crystalized ginger in an airtight container for up to two months.

• Originating from southern Asia, ginger root is famous for more than adding a pungent kick to cookies and tea.Menu Magazine: Food Origins According to the University of Maryland, the spice is also said to remedy conditions like arthritis, colic and nausea.University of Maryland Medical Center: Ginger Turning the root into crystalized (or candied) ginger not only preserves many of the health benefits, but also creates a chewy snack or a sweet topping for salads and desserts.

• Gather a few basic ingredients, including fresh ginger root, to create this spicy treat.

• Knife

• Saucepan

• Stove or slow cooker

• Slotted SpoonAmazon.com: Slotted Spoon

• Wire Cooling RacksAmazon.com: Wire Cooling Racks

• Obtain the best results with fresh ginger root.

1. Look for firm ginger root that's plump and wrinkle-free.Martha Stewart Whole Living: Buying and Storing Ginger
   • -A piece that's too lightweight or wrinkled may be dried out.Martha Stewart Whole Living: Buying and Storing Ginger
2. The ginger should have a nice, fresh aroma.
3. Buy about one pound of ginger root to generate 2 to 3 cups, depending on the shape of the individual root and how closely you peel it.Apocalypse.org: Candied Ginger
4. Fresh ginger can be wrapped in cling wrap and stored in the refrigerator for up to a month.Garden Guides: Ginger

• Although the process is time consuming, the steps are simple. Follow these directions to cook, coat and cool a tasty batch of crystalized ginger.

1. Peel the ginger with a knife, teaspoon or vegetable peeler.Ginger People: Preparing Fresh Ginger

2. Cut the ginger into 1/4 inch thick slices.Mother Earth News: Candied Ginger

3. Add the ginger, a pinch of salt and 4 cups of water to the pan and bring the mixture to a boil.RecipeGal: Crystallized Candied Ginger

4. Reduce the heat, letting the mixture simmer for 30 minutes.RecipeGal: Crystallized Candied Ginger

5. Drain the ginger.

6. Rinse the ginger in cold water.RecipeGal: Crystallized Candied Ginger

7. Tenderize the ginger by repeating the 30-minute simmering, draining and rinsing procedure three more times, using new water and salt each time.RecipeGal: Crystallized Candied Ginger

8. After the last rinsing, add the ginger, 4 cups of water and 1 cup of sugar to the pan.RecipeGal: Crystallized Candied Ginger

9. Let the mixture simmer for about 1 hour and 15 minutes, until the mixture becomes syrupy.RecipeGal: Crystallized Candied Ginger

10. Remove the ginger with a slotted spoon to drain some of the syrup.Dallas News: Make Your Own Candied Ginger (March 6, 2008)

11. Toss the slices in sugar.Gourmet Sleuth: Ginger

12. Let the ginger cool on wax paper or wire racks until dry.Recipezaar: Crystallized Ginger

13. Store the crystalized ginger in an airtight container for up to two months.Jewish Food List Recipe Archive: Crystallized Ginger

1. Peel the ginger with a knife, teaspoon or vegetable peeler.Ginger People: Preparing Fresh Ginger

2. Cut the ginger into 1/4 inch thick slices.Mother Earth News: Candied Ginger

3. Place the ginger, water and sugar in a crockpot.Tipnut: Easy Candied Ginger

4. Heat the mixture on high until the sugar has dissolved.Kitchen Link: Candied Ginger

5. Simmer on low for 24 hours, until syrup is golden brown.Kitchen Link: Candied Ginger

6. Remove the ginger with a slotted spoon.

7. Toss the ginger in sugar until completely coated.Tipnut: Easy Candied Ginger

8. Let the ginger cool on wax paper or wire racks until dry.Recipezaar: Crystallized Ginger

9. Store the crystalized ginger in an airtight container for up to two months.Jewish Food List Recipe Archive: Crystallized Ginger

• Simplify the cooking, cutting and clean up process with these helpful suggestions.

1. After tossing the cooked ginger in sugar, consider baking it in a 200-degree oven to speed the drying process.About.com: Crystallized Ginger
2. Place the wire racks over a piece of wax paper to catch sticky drips and make clean up a breeze.All About You: Food Tips
3. If you're having trouble chopping the crystalized ginger for a recipe, toss the slices in flour first to keep the knife from sticking.Bon Appetit: How to Chop Sticky Foods

• Experiment with different ingredients and coatings to create crystalized ginger with a variety of flavors and textures.

1. Boil the ginger with maple syrup, brown sugar or corn syrup instead of sugar for a sweeter coating.Fisher Freelance: Candied Ginger Simplified
2. Consider coating the ginger with baking chocolate for a decadent touch.Mother Earth News: Candied Ginger
3. Add lemon juice to the water to infuse the ginger with another layer of flavor.HeraldNet: Make Your Own Candied Ginger (August 27, 2008)

• CyberKitchen: Ultimate Preserved Crystallized Ginger

• Premier Systems: Crystallized Ginger

• The Green Chronicle: Candied Ginger

• Kimmy Kokonut: Crystallized Ginger Recipe

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