Place The Sugar And Water In A Medium-Size Saucepan Over Medium Heat.

Stir Until The Sugar Dissolves And The Syrup Comes To A Simmer.

Drop The Gingerroot Slices Into The Pan, And Stir So That All The Ginger Is Covered In Syrup.

Let This Simmer For 1½ Hours, Or Until The Ginger Is Translucent.

With Metal Tongs, Transfer The Ginger To A Wire Rack And Let It Dry Several Hours Or Overnight.

Store In A Tightly Covered Plastic Container.

Finely Chop Before Adding To The Recipe.

Place The Sugar And Water In A Medium-Size Saucepan Over Medium Heat.

Stir Until The Sugar Dissolves And The Syrup Comes To A Simmer.

With A Sharp Zester, Remove The Peel From The Orange And Lemons In Long Strips.

Drop The Strips Into The Pan, And Stir So That All The Strips Are Covered In Syrup.

Let This Simmer For 1½ Hours, Or Until The Peel Is Translucent.

With Metal Tongs, Transfer The Peel To A Wire Rack And Let It Dry Several Hours Or Overnight.

Store In A Tightly Covered Plastic Container.

Finely Chop Before Adding To The Recipe.