Ginger in Sherry

READY IN: 5mins
Recipe by Sackville

This is more of a technique than a recipe. If you have trouble finding fresh ginger, if it goes bad before you use it all or if you just fancy having a lovely ginger-flavoured sherry to cook with then this is for you. For this recipe you want a fino sherry, not any of the sweeter or aged kinds.

Top Review by Missy Wombat

This works really well. Does great things to the sherry too!


  1. Cut the ginger into 2-3 pieces of a few inches each.
  2. Use a spoon to scrape the peel off the ginger.
  3. You can also do this as you pull out pieces of ginger to cook with but I find it easier to do beforehand.
  4. Put the ginger and sherry in a non-metallic container with a tight cover.
  5. Store in the fridge for up to three months.
  6. You can use the sherry for cooking and top it up as required.

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