It's spicy! It's sweet! It's candied ginger. This recipe is pretty easy but takes some time.
To make crystallized ginger, first peel it – I like using a spoon. Scrape the spoon across the surface, it should take off a very thin layer of peel and it’s easy to get around all the nooks and crannies.
Once peeled, slice the ginger into thin slices.
Place the ginger in a pot of cold water and bring it to a boil, simmer for
30 minutes to soften the ginger. Strain the water into a teapot – this is a very strong ginger tea.
Weigh your ginger on a scale. Add it to a pot with an equal weight of sugar, and 1/4 cup of water. Turn it onto medium heat and cook until the sugar is thick and syrupy, 20 to 30 minutes.
Turn the ginger out into sugar and leave it to dry.
It’s perfect as snack, and even better in triple ginger cookies.
