Recipe - Crystalized Ginger

1 One half pound Gingerroot, fresh young
3 One half cup Sugar

Trim the small knobs from the gingerrot and reserve for another use. cut
the larger segments into 1 inch pieces, peel and slice lenthwise 1/8 inch
thick. In a large, heavy saucepan, cover the gingerroot with 8 cups cold
water and bring to a boil over high heat. reduce heat to moderately low
and barely simmer for 1 hour. In another large heavy saucepan, combine 3
cups sugar with 1 One half cups water and cooke the mixture over moderately low
heat, stirring, until the sugar is dissolved, about 3 minutes. Drain the
gingerroot and add it to the sugar syrup. Bring to a boil, then reduce heat
to moderately low heat, stirring, until the sugar is dissolved, about 3
minutes. Drain the gingerroot and add it to the sugar syrup. Bring to a
boil, then reduce heat to moderately low and barely simmer the mixture for
2 hours, or until the gingerroot is translucent. With a slotted spoon,
transfer the gingerroot to a piece of foil, saving the syrup for another
use. Let the gingerroot cool until it can be handled and roll it in the
remaining sugar, coating well. The sugar coating will prevent the ginger
pieces from sticking together. Keep the crystallized ginger in an
airtightcontainer.

Recipe By :

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip