Preserved Ginger
From pointsevenout 12 years ago
- 100 minutes to make
- Serves 3 cups
Dollar saving condiment. Use it as a sweet with heat topping or in cooking. There are only a handful of recipes here at GR that have this as an ingredient. Modified from http://aww.ninemsn.com.au/food/cookbooks/789358/preserved-ginger-in-syrup
Ingredients
- 1 lb fresh ginger shopping list
- 2 c granulated sugar shopping list
- ½ c ginger water shopping list
How to make it
- Peel and thinly slice ginger. A food processor medallion slicing wheel works great for this task.
- Place ginger in a medium saucepan with enough water to cover. Bring to a boil and boil for 5 minutes uncovered; drain.
- Return ginger to pan; add fresh water to cover, bring to a boil. Reduce heat and simmer covered, for about 45 minutes or until tender; drain, reserving ½ cup ginger water.
- Place 1 cup sugar and ginger water in a medium saucepan; stir over low heat without boiling until sugar dissolves. Bring to a boil and simmer uncovered for 5 minutes. Add the ginger, bring to a boil, reduce heat and simmer, uncovered for 10 minutes. Pour ginger mixture into a heatproof glass bowl; cover and stand for 24 hours.
- Strain syrup into a small saucepan; add the remaining sugar and stir over low heat, without boiling, until sugar has dissolved. Bring to a boil and simmer uncovered for 5 minutes. Pour syrup over ginger. Stand again for 24 hours.
- Reheat ginger syrup mix to boiling. Ladle ginger and syrup into a hot sterilized quart jar. Lid and screw band snugly on jar. Invert to seal. Let stand for 24 hours.
- Keep jar chilled. Will keep for 3 months in the fridge.
- Makes about 3 cups.
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