Recipe Archives->Preserving->Crystallized Ginger 05

CRYSTALLIZED GINGER 

1 lb. (500 g) fresh ginger root
water
sugar

Peel and thinly slice 1 lb. (500 g) fresh ginger root. Place in a
saucepan, add water to cover, and cook gently until tender, about
30 minutes. Drain.  Weigh and place in a saucepan with an equal
amount of sugar and 3 tablespoons water. Bring to a boil, stirring
often, until the ginger is transparent and the liquid is almost
evaporated. Reduce the heat and cook, stirring constantly, until
almost dry.  Toss in sugar to coat.  Store in an airtight jar for
up to 3 months.

Printable version: crystallized-ginger05.txt.