Candied Ginger

Ingredients

• 1 cup peeled, finely chopped
• gingerroot
• 1-1/3 cups granulated sugar
• 1/2 cup water
• 2 Tbsp. granulated sugar

Directions

In a 1-1/2-quart saucepan combine gingerroot and enough water to cover; bring to boiling. Reduce heat; cover and simmer for 15 minutes.

Drain the ginger through a wire strainer. Discard cooking liquid; set the ginger aside.

In the same saucepan combine the 1 1/2 cups sugar and 1/2 cup water. Bring to boiling, stirring constantly to dissolve the sugar. Add the gingerroot. Return to boiling; reduce heat and cook, uncovered, over medium-low heat for 20 minutes, stirring occasionally. The mixture should boil at a moderate, steady rate over the entire surface.

Drain ginger through a wire strainer into a bowl; discard syrup. Spread ginger in a single layer on waxed paper. Let stand 5 minutes or till cool enough to handle. Add ginger to plastic bag with 2 tablespoons sugar; shake to coat. Spread on dean waxed paper. Dry on the paper for 1 to 2 hours. Cover tightly and store for up to 1 week in the refrigerator or up to 6 months in the freezer.

Submitted 6/13/05.
Source: Better Homes & Gardens, 2/96 Issue
Submitted By: Marlen
matchlessm@aol.com
Candied Ginger