*Preserved Ginger*
Makes one large jar 1 pound fresh young gingerroot 360ml water (1 1/2 cups) 455g granulated sugar (2 1/3 cups) Peel your gingerroot and cut it into 2 inch pieces. Place in a pan of cold water and leave to sit overnight. Drain the next day and place into a saucepan. Cover with cold water, bring to the boil, then drain. Repeat three times or more, depending on the age of your ginger. Bring the water and sugar to a boil in a separate saucepan and boil at a low boil for approximately 20 minutes to make a syrup. Add the drained gingerroot and bring back to the boil. Remove from the heat, cover and let stand overnight. The next day place into a large clean jar, seal and process in a water bath, or simply store in the refrigerator. |