Ginger Honey

Submitted by momaphet

"This is sold in large jars in Japanese grocery stores. It is delicious in chamomile or other teas, over yogurt and would be great as a sweetener in cocktails. The honey keeps for about 2 weeks in the refrigerator or you can preserve it and store it for a longer time on the shelf. Make sure your ginger is very fresh. It should feel firm, not spongy when you purchase it. The outer skin should not be wrinkly either. Adapted from the blog Tokyo Terrace"

 

• Ready In: 11mins
• Ingredients: 3
• Yields: 1 cup

ingredients

• 1 cup honey (any kind will do)
• 2 pieces fresh gingerroot (each about 3 inches long, sliced lengthwise in 1/4 inch slices)
• 2 -3 cloves, 2 cinnamon sticks, zest from a lemon, orange, yuzu (optional)

directions

1. Pour the honey into a small saucepan and add the ginger and other spices/flavorings if using. Over medium low heat, bring the honey to a slow and low simmer. Don’t get it too hot or it will not have the right consistency. Watching the honey carefully, allow the flavors to infuse for 5-10 minutes, stirring frequently.
2. Remove the honey from the heat and allow it to cool. Transfer to a container for storage and allow it to sit for about 5 days before using. (You can try using it sooner but the flavor may not be fully infused) The honey will keep for approximately 2 weeks after the 5 day waiting period.

Reviews

[Debbwl]

Oh can think of so many uses for this that would lead to a lot more of me lol. This is good when first prepared (12 minutes start to finish), but even better when given the 5 day rest period. I made this using 3 cloves, cinnamon sticks and lemon zest. Served day one on vanilla yogurt and day 5 in chamomile tea, thanks so much for the post. P.S. don’t think ours will last 2 weeks.

 

[sheepdoc]

Easy and tasty. I misread it and added garlic instead of cloves! Also good. Asian-y honey.

 

[Dienia B.]

wowser love this cherry bombers

 

[Jostlori]

Oh my goodness - this is good! Just whipped this honey up this afternoon and it says to wait five days to use it. Really? I'm not sure it'll make it through the resting period!!! I followed the recipe exactly, except leaving out the cloves and lemon zest. The finished honey is thick & glossy, and the ginger shines through with a little burn. Just PERFECT! Made for Culinary Quest 2015 by a Toasted Tourist.