Crystallized ginger

Yield: 1 Servings

Measure Ingredient
1 pounds Fresh gingerroot
1½ cup Plus 1/4 C. sugar

Peel gingerroot. Cut into ¼ inch thick slices. In 2-quart saucepan, heat ginger slices and 2 C. water to boiling over high heat. Boil 5 minutes. Drain. Repeat boiling and draining 3 more times, removing ginger from pan after last draining.

In same saucepan, heat sugar and 1½ C. water to boiling over high heat. Add ginger slices and return to boiling. Reduce heat to gently simmer ginger, stirring occasionally, until translucent -- about 1 hour.

With slotted spoon, transfer ginger to wire rack placed over a tray.

Let ginger stand until surface is dry to the touch. Roll ginger, a few slices at a time, in remaining ¼ C. sugar until well coated.

Store ginger in jars.

Nancy Dooley

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