Crystallized Ginger

Directions

1. 1
   Peel and thinly slice 1 pound (500 grams)of fresh gingerroot. Place sliced ginger in a heavy saucepan. Cover with water.
2. 2
   Cook gently until tender, about 30 minutes.
3. 3
   Drain off water.
4. 4
   Weigh the cooked ginger and measure an equal amount of sugar.
5. 5
   Return ginger to saucepan.
6. 6
   Add sugar and 3 Tablespoons water.
7. 7
   Bring to a boil, stirring often, and cook until ginger is transparent and liquid has almost evaporated.
8. 8
   Reduce heat and cook, stirring constantly, until almost dry.
9. 9
   Toss cooled ginger in sugar to coat and store crystallized (candied) ginger in an airtight jar for up to 3 months.