Peel gingerroot. Cut into 1/4 inch thick slices. In 2-quart saucepan, heat ginger slices and 2 C. water to boiling over high heat. Boil 5 minutes. Drain. Repeat boiling and draining 3 more times, removing ginger from pan after last draining.
In same saucepan, heat sugar and 1 1/2 C. water to boiling over high heat. Add ginger slices and return to boiling. Reduce heat to gently simmer ginger, stirring occasionally, until translucent -- about 1 hour.
With slotted spoon, transfer ginger to wire rack placed over a tray. Let ginger stand until surface is dry to the touch. Roll ginger, a few slices at a time, in remaining 1/4 C. sugar until well coated. Store ginger in jars.
Nancy Dooley
