Instructions: Trim the small knobs from the gingerrot and reserve for another use. cut the larger segments into 1 inch pieces, peel and slice lenthwise 1/8 inch thick. In a large, heavy saucepan, cover the gingerroot with 8 cups cold water and bring to a boil over high heat. reduce heat to moderately low and barely simmer for 1 hour. In another large heavy saucepan, combine 3 cups sugar with 1 1/2 cups water and cooke the mixture over moderately low heat, stirring, until the sugar is dissolved, about 3 minutes. Drain the gingerroot and add it to the sugar syrup. Bring to a boil, then reduce heat to moderately low heat, stirring, until the sugar is dissolved, about 3 minutes. Drain the gingerroot and add it to the sugar syrup. Bring to a boil, then reduce heat to moderately low and barely simmer the mixture for 2 hours, or until the gingerroot is translucent. With a slotted spoon, transfer the gingerroot to a piece of foil, saving the syrup for another use. Let the gingerroot cool until it can be handled and roll it in the remaining sugar, coating well. The sugar coating will prevent the ginger pieces from sticking together. Keep the crystallized ginger in an airtightcontainer.

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