2 cups sugar
2 ½ cups water
200g fresh ginger root, peeled and diced into ½ cm pieces
Place the sugar and water in a heavy-based saucepan and stir to dissolve. Add the ginger and simmer gently for about an hour until the ginger is soft and translucent.
Pour into clean, sterilised jars.
Tips: Do not refrigerate the preserve as this will cause it to crystallize
Delicious served drizzled over home-made vanilla bean ice cream
Use any leftover syrup to glaze roast chicken, duck or turkey, or drizzle over pork chops. The syrup will also add delicious flavour to dressings and marinades.
2 cups sugar
2 ½ cups water
200g fresh ginger root, peeled and diced into ½ cm pieces
Place the sugar and water in a heavy-based saucepan and stir to dissolve. Add the ginger and simmer gently for about an hour until the ginger is soft and translucent.
Pour into clean, sterilised jars.
Tips: Do not refrigerate the preserve as this will cause it to crystallize
Delicious served drizzled over home-made vanilla bean ice cream
Use any leftover syrup to glaze roast chicken, duck or turkey, or drizzle over pork chops. The syrup will also add delicious flavour to dressings and marinades.
Once a week we send out an entirely delicious, but slightly unusual FREE Recipe Mailer. In a world of bland corporate mailers, SUBSCRIBE to ensure you don’t miss out on one of the more peculiar mailers you will receive this week…
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