CRYSTALLIZED GINGER

      Title: CRYSTALLIZED GINGER
  Categories: Condiments
       Yield: 1 Servings
  
       1 lb Fresh gingerroot
   1 1/2 c  Plus 1/4 C. sugar
  
   Peel gingerroot. Cut into 1/4 inch thick slices. In 2-quart saucepan,
   heat ginger slices and 2 C. water to boiling over high heat. Boil 5
   minutes. Drain. Repeat boiling and draining 3 more times, removing
   ginger from pan after last draining.
   
   In same saucepan, heat sugar and 1 1/2 C. water to boiling over high
   heat. Add ginger slices and return to boiling. Reduce heat to gently
   simmer ginger, stirring occasionally, until translucent -- about 1
   hour.
   
   With slotted spoon, transfer ginger to wire rack placed over a tray.
   Let ginger stand until surface is dry to the touch. Roll ginger, a
   few slices at a time, in remaining 1/4 C. sugar until well coated.
   Store ginger in jars.
   
   Nancy Dooley
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