Practical Method to Serving Perfect Homemade stem Ginger in Syrup:
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To make an extraordinary Homemade stem Ginger in Syrup:, here are the components needed:
- Use 600 g of fresh ginger.
- Use 600 g of granulated sugar.
- Use 600 ml of water.
After readying the ingridients, next you are good to make your 5-star Homemade stem Ginger in Syrup: by following the procedures on this section:
- First day before Freeze ginger overnight to tenderise..
- Then second day Remove the ginger from the freezer and wait for about 5-10 minutes for the ginger to warm slightly then peel and cut into julienne shaped There should be about 450g ginger after peeling and chopping Cook the ginger in a large saucepan with the lid on in 1.4 litres water until the ginger is tender..
- Drain the ginger but reserve water. Then weigh the water, you will need about 600ml so add more water if it’s slightly less or pour some away if it’s more. Pour the water back into the saucepan and add the granulated sugar..
- Bring the water and sugar to a boil. Add the ginger back in and bring back to a boil then simmer for 5 minutes. Turn off the heat and behold your stem ginger in syrup. To store your ginger, scoop out the ginger and pack into sterilised jars topping the jars up with the syrup to completely cover the ginger..
Stem ginger, as it's known in the United Kingdom, has several regional names, such as preserved ginger and canton ginger, in the United States and Canada respectively. I always have a jar of this ingredient handy - it's lovely in cakes, it does wonders for rhubarb, and can be used chopped as a garnish and sprinkled with its syrup over ice-cream. It keeps for ages, so it doesn't matter if you're not using it often. My favourite ginger cake is made with this. And the recipe in question is for how to make your own Stem Ginger.
Recipe : Homemade stem Ginger in Syrup:
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