Crystallized Ginger

1. 1

   Dry peeled and sliced ginger in a 140F oven for 8-10 hours. Cool. Place in saucepan with enough water to cover.

2. 2

   Boil over medium heat until ginger is tender, about 30 minutes. Drain and cool.

3. 3

   Measure ginger slivers and place in saucepan with equal amounts of sugar (about 3 cups) plus 3 tblsps of water. Simmer ginger slowly until sugar is dissolved, stirring frequently. Continue to simmer, stirring occasionally, until ginger becomes transparent and syrup has nearly evaporated.

4. 4

   Remove several slivers at a time with slotted spoon and place in paper bag containing 1/2 cup sugar. Shake to coat with sugar then remove to dry on waxed paper.

5. 5

   Store in an airtight glass jar.

No additional tips available.