14 ounces candied ginger
- 1 pound fresh ginger, peeled, sliced 1/8 inch thick
- 2 1/4 cups Florida Crystals® Organic Raw Cane Sugar
Line cookie sheet with parchment paper and set aside.
Use a spoon to gently scrape paper-thin skin off ginger; rinse well. Slice and place into medium saucepan; add water to cover ginger. Bring to boil over medium heat. Reduce heat and simmer 35 to 40 minutes on low, until ginger becomes slightly translucent. Drain liquid; reserve if desired (see Quick Tip).
Return ginger to pot. Add sugar and stir to coat. Place back on medium heat 20 to 25 minutes, stirring constantly. Sugar will liquify, then crystallize as water evaporates. Quickly remove from heat.
Place ginger on prepared cookie sheet, separating as much as possible. Cool completely before storing in airtight container.
You can drink the reserved liquid as ginger tea, but you may want to add additional water or regular tea.