RECIPE
If you love ginger, you will just adore this candied ginger recipe courtesy of Suza, a regular visitor to the Cocavo Factory hop in Whangarei.
INGREDIENTS:
1 large piece of ginger root peeled & thinly sliced (a mandolin is good for this).
Raw sugar approx 1 to 2 cups , or monk fruit sugar substitute, but only 1 cup, as this is stronger
METHOD:
Fill a large pan with water then add sliced ginger and gently bring to the boil until the ginger becomes a little softer.
This takes approx 30 mins, with lid on pan.
Once softened, drain into a colander reserving the ginger liquid.
Return approx 2 cups of the liquid and half of the sugar / monk fruit to saucepan.
Bring slowly to a simmer and add the softened ginger, simmer for approx 35 mins,
Note: add a little more of the reserved ginger water if it evaporates too quickly, it should be a nice syrupy consistency now.
The ginger should be nice and tender now.
Drain again in a colander reserving the syrup.
Put ginger in a single layer on a wire rack over baking paper for approx 30 mins until cool.
Once cooled & still sticky, toss the ginger in a bowl containing the remaining sugar/ monk fruit.
Put in a single layer onto baking paper ( that was under wire rack) overnight to dry.
Next (optional)
Melt approx one 180g bar of your favourite chocolate in a double boiler or microwave. Add a tablespoon of Cocavo Zesty Orange Oil and stir well.
Dip each ginger slice half way up an put on wire rack to dry
Eat and enjoy 
Remainder of ginger syrup can be used as a sauce for deserts etc
