Save a buck: Make your own candied ginger

Do it yourself: Make your own candied and crystallized ginger.

Combine 1/2 cup sugar, 1/2 cup water and 1 tablespoon freshly squeezed lemon juice in a small saucepan over medium to medium-high heat. When it begins to bubble at the edges, add 1/3 cup peeled and coarsely chopped ginger root. Stir to combine; cook for 20 minutes on medium heat, then let the mixture cool.

Drain the ginger pieces and roll them in 2 tablespoons of sugar until well coated. Store in an airtight container at room temperature for up to 3 months.

From “The Everything Meals on a Budget Cookbook” by Linda Larsen

The Washington Post