Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 1/2 lb Gingerroot, fresh, young
3 1/2 c Sugar

Trim the small knobs from the gingerrot and reserve for another use.
cut the larger segments into 1 inch pieces, peel and slice lenthwise
1/8 inch thick. In a large, heavy saucepan, cover the gingerroot with
8 cups cold water and bring to a boil over high heat. reduce heat to
moderately low and barely simmer for 1 hour. In another large heavy
saucepan, combine 3 cups sugar with 1 1/2 cups water and cooke the
mixture over moderately low heat, stirring, until the sugar is
dissolved, about 3 minutes. Drain the gingerroot and add it to the
sugar syrup. Bring to a boil, then reduce heat to moderately low
heat, stirring, until the sugar is dissolved, about 3 minutes. Drain
the gingerroot and add it to the sugar syrup. Bring to a boil, then
reduce heat to moderately low and barely simmer the mixture for 2
hours, or until the gingerroot is translucent. With a slotted spoon,
transfer the gingerroot to a piece of foil, saving the syrup for
another use. Let the gingerroot cool until it can be handled and roll
it in the remaining sugar, coating well. The sugar coating will
prevent the ginger pieces from sticking together. Keep the
crystallized ginger in an airtightcontainer.

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