I decided on Candied Ginger. It is one of my husbands favorite things to eat. We will see if any of it makes it to the dinner party on Friday =)
1 pound fresh ginger root
Transfer the ginger to a colander and drain, reserving 1/4 cup of the cooking liquid. (I like to save all the liquid, it makes for some really good tea later). Return the ginger and 1/4 cup water to the pan and add 1 cup sugar. 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 parchment paper and spread to separate the individual pieces. Once completely cool, store in an airtight container for up to 2 weeks.