Recipe - Crystallized Candied Ginger

2 cup Peeled and diagonally cut or sliced up
fresh ginger
(1/4inchthick slices)
Salt
4 cup Water
1 cup Sugar; plus extra for
coating

Here is a recipe I got from the internet (Gail's Recipe Swap) several
months ago but I haven't gotten around to trying it yet.

1. Place the ginger slices in a mediumsize saucepan and add cold water to
cover. Stir in a pinch of salt, and bring to a boil. Reduce the heat and
simmer for 30 minutes. Then drain the ginger, rinse it under cold water,
and drain again.

2. Repeat this process three more times, each time using fresh cold water
and another pinch of salt.

3. Return the ginger to the saucepan and add the 4 cups water and 1 cup
sugar. Bring to a boil. Then lower the heat and simmer until a thick syrup
coats the ginger, 1 and One fourth hours.

4. Sprinkle a 1/4inch layer of sugar on a small baking sheet. Using a
fork, lift the ginger slices out of the saucepan and turn them in the
sugar, coating them well. Transfer the ginger to a wire rack to cool and
dry for at least 1 hour.

5. Store the ginger in a covered jar (it will keep for several months if
airtight).

Makes about 2 cups.

Posted to TNT Prodigy's Recipe Exchange Newsletter by jaclyn@itexas.net
(Jack Dickson) on Aug 27, 1997