Prep 15 mins
Cook 45 mins
Preserved ginger is unavailable in Greece so I put up my own. I most often use it in poundcake, but it's great spooned over bread pudding and vanilla ice cream too, and wait till you add it to a curry! Actually, it has endless uses. A good thing to have in your pantry.
- Rinse scrubbed and peeled roots and soak in cold water overnight. Drain.
- Place in kettle in 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 1-1/2 cups 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 stant overnight.
- Store in airtight glass jars in the refrigerator or process in a water bath in the usual way.
There is something seriously wrong with the timings in this recipe. I did the repeat boilings as directed. Finally in desperation I boiled the ginger on a simmer for twenty minutes - it's still not fork tender. Now I am looking for another recipe that will actually work
I swear this is the only recipe on the web for stem ginger in syrup! And delicious it is. I scoured Seattle (well, my version of scouring which meant about 5 stores) and couldn't find any preserved ginger in syrup to make English High Tea Preserved Ginger Drizzle Cake. So I made this and felt extremely proud of myself; still do, actually. Of course, I found the jarred stuff at Whole Foods about two days later. But this is soooooo good I doubt I'll ever buy it again.