Home-made Candied Ginger

I use loads of ginger in my cooking and was tempted to make this candied ginger since my family love munching on this while watching tele. 
The only thing I hate is that it uses a whole load of sugar!

Do you know that ginger is used to treat stomach aches, nausea, diarrhea and help digestion. 
Just pound a small piece of ginger (peeled) and squeeze the juice. Brew some hot tea and add half a teaspoon of ginger juice.

500g fresh ginger root
5 cups water 

500g granulated sugar - approximately but I used less

Spray a cooling rack with nonstick spray and set it in a half sheet pan lined with parchment.
Peel the ginger root and slice into thin slices using a mandolin. 
(Please note, the mandolin  blades are super sharp, so be careful). I switched to a sharp knife half way thru.

Place into a  saucepan with the water and set over medium-high heat. Cover and cook for 35 minutes or until the ginger is tender.
 
Transfer the ginger to a colander to drain, reserving 1/4 cup of the cooking liquid. 

Weigh the ginger and measure out an equal amount of sugar. 

Return the ginger and 1/4 cup water to the pan and add the sugar. 
(I find 1/4cup water is a bit too much liquid, I would suggest you lessen it a little)

Set over medium-high heat and bring to a boil, stirring frequently. 

Reduce the heat to medium and cook, stirring frequently, until the sugar syrup looks dry, has almost evaporated and begins to recrystallize, approximately 20 minutes. 

Transfer the ginger immediately to the cooling rack and spread to separate the individual pieces. 
At this point it appears rather wet. 
Leave it to dry.  I dried it out in the sun for half hour.

Once completely dried sprinkle some fine sugar (optional), store in an airtight container for up to 2 weeks. 

You could save the water and use is when you cook any meat dishes ( freeze it for later use) and the sugar for baking (Cookies or cakes).
 

jue

recipe from: foodnetwork.com/alton-brown