Thursday 30 April 2015

Posted by Judie on Thursday 30 April 2015
The lovely thing about this recipe is that you can do as much or as little as you like, you just need to have the same weights of each. This stem ginger (or candied ginger) can be used on ice creams as topping or in yoghurt. But the best use is of course with the White Chocolate and Ginger Cheesecake

  • ginger 
  • castor sugar
Peel your ginger and weigh it. Measure out the equivalent weight in caster sugar and put to one side. Slice your ginger into evenly sliced coins – not quite a centimetre thick is about right. Put your ginger in a pan only just large enough to accommodate it and cover by half an inch with cold water. Bring to the boil then simmer, partially covered for an hour until tender – depending on how supple your ginger was to begin with, this may take longer. Just test it with the point of a knife as you would for potatoes. Top up with water if it bubbles away before the ginger is cooked. 

Once cooked and tender, and the water has reduced down to barely cover the ginger, add in your sugar and return to the heat, stirring to help dissolve. Bring to the boil then reduce the heat so it is gently bubbling until the water and sugar forms a syrup similar in texture to runny honey. 

Spoon into a sterilised* jar and seal immediately. If not using immediately it should keep in a cool dark cupboard for a very long time. Once open, store in the fridge and try to keep the ginger chunks covered in syrup. 

*To sterilise your jars you can put them for some seconds in boiling water then put in a low oven (using thongs) until dry. Use the jars whilst the preserves and the jars are still hot and seal immediately. 

Original Recipe
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