Homemade Crystallized Ginger
1 pound Frieda’s Fresh Ginger Root
2 cups sugar
Candied ginger: Rinse Fresh Ginger Root and cover with cold water, soak at least 4 hours or overnight. Drain ginger and cover again with fresh water bring to boiling, then reduce heat and simmer, covered, for 10 minutes. Drain and replace with more fresh water. Repeat process of simmering and changing water 3 more times. Let ginger stand in cold water to cool, then peel off skin. Cut ginger diagonally across the grain to make slices about ½ inch thick. Cover with water and simmer, covered, for 10 minutes. Drain and cover again with fresh water.
Repeat process of simmering and changing water 5 or 6 more times, until ginger is as tender and mild as you like. Drain in a 3 inch sauce pan, stir together 2 cups sugar and 1 to 2 cups water. Bring to a boil, cover, and cook I minute to dissolve sugar. Add sliced ginger and bring to a full boil, remove from heat let slices stand in syrup at room temperature at least 1 hour or as long as overnight, then bring syrup back to a boil. Simmer ginger slices, uncovered, stirring occasionally, until ginger is translucent and most of the syrup is absorbed, in 1 to 2 hours. Remove pan from heat and continue stirring ginger occasionally for 5 to l0 minutes until all syrup is absorbed. Place ginger in a single layer on wire racks to dry for about 1 hour. When cool and dry to the touch, pack in airtight containers. Makes 1 pound.