Ingredients
500 grams fresh gingerroot
water
sugar
Preparation
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.
