200g fresh ginger root, peeled and diced into ½ cm pieces
2 ½ cups water
2 cups sugar
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.
Makes: 1 cup preserved ginger
Tip:
1. Delicious served drizzled over home-made ice cream (See Recipe Mailer 1).
2. Use any leftover syrup to glaze roast chicken, duck or turkey or drizzle over pork chops.
3. The syrup will also add delicious flavour to dressings and marinades.
Note: Do not refrigerate as the preserve will crystallize.
