CANDIED GINGER

CANDIED GINGER

2 cups peeled ginger, cut into 1/4" diagonal slices
Salt
4 cups water
1 cup sugar
Extra sugar for coating

Place ginger slices into a saucepan. Cover with cold water, add a
pinch of salt, bring to a boil, reduce heat and simmer for 30
minutes. Then drain the ginger, rinse under cold water and drain
again. Repeat this process 3 more times, each time using cold water
and another pinch of salt. Return ginger to saucepan, and add 4 cups
of water and 1 cup of sugar. Bring to a boil.

Lower heat and simmer until a thick syrup coats the ginger (1 1/4
hrs). Sprinkle a 1/4" layer of sugar in a small baking dish. Using a
fork, transfer ginger slices to sugar, turning to coat them well.
Cool coated slices on a wire rack for at least an hour. Store
airtight (will keep for several months).