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1.
Peel the ginger and cut into cubes.
2.
Cook in boiling water for about 2 hours until the ginger is soft.
3.
Drain and reserve the water. It can be drunk plain or used for drinks.
4.
Return the ginger to the pot, cover with fresh water and add sugar.
5.
Boil until the liquid thickens into a syrup.
6.
Pour off and reserve the syrup. Lay the ginger pieces on baking paper or a rack and let dry well for several hours or overnight. You can use the syrup for cocktails, as a flavoring in fruit salads or for baking. Stored in the refrigerator it keeps for about 15 days.
7.
If you prefer it sweeter, toss the ginger pieces in sugar in a bowl.
8.
Store in hot-rinsed preserving jars. In the refrigerator candied ginger will keep for up to 3 months.
