Crystallized Ginger - water

Method

• Peel and thinly slice 1 pound (500 grams)of fresh gingerroot. Place sliced ginger in a heavy saucepan. Cover with water.
• Cook gently until tender, about 30 minutes.
• Drain off water.
• Weigh the cooked ginger and measure an equal amount of sugar.
• Return ginger to saucepan.
• Add sugar and 3 Tablespoons water.
• Bring to a boil, stirring often, and cook until ginger is transparent and liquid has almost evaporated.
• Reduce heat and cook, stirring constantly, until almost dry.
• Toss cooled ginger in sugar to coat and store crystallized (candied) ginger in an airtight jar for up to 3 months.