I have saved a couple of recipes for candied ginger which I like to use in cookies but haven't tried candying ginger yet. It is on the 'to do' list. Here is one if you are interested. Another way to save/store ginger.
1 cup peeled, finely chopped ginger root
1 1/3 cups granulated sugar
1/3 cup water
2 Tbsp granulated sugar
In a 1 1/2 quart saucepan combine ginger root and enough water to cover. Bring to boiling. Reduce heat. Cover and simmer for 15 minutes.
Drain the ginger thru a wire strainer. Discard cooking liquid, set ginger aside.
In the same pan, combine 1 1/3 cups granulated sugar and 1/3 cup water. Bring to boiling, stirring constantly to dissolve the sugar. Add the ginger root. Return to boiling. Reduce heat and cook, uncovered, over medium low heat for 20 minute. Stir occasionally. The mixture should boil at a moderate, steady rate over the entire surface.
Drain ginger thru a wire strainer into a bowl. Discard syrup. Spread ginger in a single layer on waxed paper. Let stand 5 minutes or till cool enough to handle. Add ginger to plastic bag with 2 Tbsp granulated sugar. Shake to coat. Spread on clean waxed paper. Dry on the paper for 1 to 2 hours. Cover tightly and store for up to 1 week in the refrigerator or up to 6 months in the freezer. Makes about 2/3 cup.
