I love ginger, in stir-fry, cakes, chocolate, tea, and roasted with chicken, or in a rib recipe, however, sometimes I need to use stem ginger, which is ginger preserved in syrup, and it is really easy to make, so here is a little wisdom.
1 lb fresh gingerroot, peeled and scrubbed and cut into 2 inch pieces
12 fl’oz water
1 lb sugar
- Rinse scrubbed and peeled roots and soak in cold water overnight.
- Place in pan of cold water to cover. Bring to a boil.
- Drain and repeat process 3 or more times (depends on how old the ginger is).
- In a separate pan, boil sugar and water together for 20 minutes to make the syrup. Stir in the drained ginger root and heat until syrup comes to a boil.
- Remove pan from heat and let stand overnight.
- Store in airtight glass jars in the refrigerator.
Easy, and great in biscuits, shortbread, cakes, and my favourite; Rocky Road Crunch Bars.