Homemade Stem Ginger
Tales From The Kitchen Shed
Tales From The Kitchen Shed
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  • 500 g jar Ingredients 325 g (12 oz) fresh ginger root 300 g (1½ cups) sugar Water to cover the ginger 150 ml (3/4 cup) ginger cooking water Instructions Optional: Freeze the ginger overnight (freezing tenderises the ginger) Peel the ginger and cut into 2 cm thick slices. Add the ginger to a pan and cover (by a couple of centimetres) with water. Bring to the boil, cover and simmer for about an hour until nice and tender. Lift out the tender ginger pieces and set to one side while you make a sryup. Measure the cooking liquid and add 150ml back to your pan along with the sugar. Return to a gentle heat and stir to dissolve the sugar - once the sugar has dissolved stop stirring. Bring to a boil and simmer gently for about 15 to 20 minutes until you have a nice thick syrup. Add the cooked ginger back to the pan and simmer gently for 20 minutes before transferring ginger and syrup into a sterilised jar and sealing. Store in a cool, dry place for up to a year. Notes Does not include optional overnight freezing.Recipe can easily be doubled.Use the syrup in cocktails or like a cordial with a sparkling water. 3.5.3208
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