53 crystallized ginger recipes

Ginger peach jam: ripe summer peaches and crystallized ginger cooked into a glossy preserve with pectin. The classic peach jam with a warm, spicy backbone. Makes 8 jars.

Enjoy making your very own apple cider in the convenience of your home with this simple and easy crockpot recipe.

Peach melon conserve with cantaloupe, crystallized ginger, and pecans. A glossy, slightly chunky preserve perfect for biscuits, cheese boards, and roast pork.

Almond ginger biscotti with the proper twice-baked crunch, studded with whole almonds, candied ginger and warm cardamom. Crisp, dunkable Italian cookies that keep for weeks in the jar.

Homemade napa kimchee: salted napa cabbage tossed with garlic, fresh and candied ginger, scallions, carrot and Korean red pepper flakes, then left to ferment into a tangy, spicy Korean staple. Serve as a relish or cook it into soups.

Rhubarb jam with Chinese five-spice, crystallized ginger, and a whisper of hot sauce. Tart-sweet preserve with warm spice and gentle heat, perfect on toast or alongside roast pork.

Apricot ginger scones with chewy dried apricots, sweet-hot crystallized ginger, and bright lemon zest. A buttermilk-based scone with rustic break-apart triangles and layered flavor.

Slow cooker spiced cranberry cider, apple cider mulled low with cranberries, orange, and a generous mix of cinnamon, clove, star anise, and candied ginger. A fragrant, hands-off hot drink for fall and holiday gatherings.

Cranberry, ginger white chocolate chips and marshmallows make these delicious mouth-watering popcorn balls that are perfect snacks for Christmas.

Ginger-pear cake: a low-fat bundt cake with shredded pears, crystallized ginger, and whole wheat flour, topped with a ginger yogurt dollop. A healthier dessert for 12 with a surprisingly tender crumb.

Crisp and tangy little cookies, reminiscent of the ones Sunshine used to make.

Banana ginger bran muffins with ground and crystallized ginger, oat bran, ripe banana, and a tart lemon glaze. A double-ginger muffin with whole wheat flour and high fiber.

Triple-ginger crumb crust made with gingersnap crumbs, crystallized ginger, and ground ginger. A spicy, fragrant pie shell that pairs with frozen or chilled fillings.

This relish is based on a prize-winning English recipe of more than a generation ago. It is less sweet than traditional chutneys; most of its sweetness comes not from sugar, but from apples, dates, and parsnips. I generally use Winesap apples but any well-flavored, crisp eating apple will do.

Homemade ginger liqueur made by steeping crystallized ginger in vodka with sugar syrup for two weeks. Just 3 ingredients for a spicy, warming spirit with real ginger kick.

Fresh peaches poached in a peach wine and sugar syrup with crystallized ginger. Served warm or chilled for an elegant, simple fruit dessert.