Crystallized Ginger

Total Time: 55 mins Preparation Time: 10 mins Cook Time: 45 mins

Ingredients

• gingerroot
• sugar
• water
• sugar (for dusting)

Recipe

• 1 peel the ginger and slice it into rounds 1/8 inch thick.
• 2 for every cup of prepared ginger you will need 3 cups of water and 3 cups of sugar.
• 3 in a large to huge pot bring the water/sugar to a boil and stir to dissolve the sugar.
• 4 when dissolved add the ginger and boil for 45 minutes stirring almost constantly.
• 5 you want the ginger tender and getting that translucent look about it.
• 6 you also don't want it at a full rolling boil-just a little less.
• 7 drain the ginger reserving the liquid.
• 8 separate and place on a rack to dry for around 30 minutes-it's gonna be a bit sticky-and then coat with sugar-i would whirl it a bit in a spice grinder to get it half powder, half granulated.
• 9 set it out on wax paper to dry-this took a few hours with a lot of hand slapping.
• 10 store in an air tight container.
• 11 as for the remaining syrup you can boil and reduce to a syrup-something between maple syrup and honey and use on pancakes, waffles or ice cream.