STREAMING NOW: Carnivorous

Ginger in Sherry

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“This is more of a technique than a recipe. If you have trouble finding fresh ginger, if it goes bad before you use it all or if you just fancy having a lovely ginger-flavoured sherry to cook with then this is for you. For this recipe you want a fino sherry, not any of the sweeter or aged kinds.”
READY IN:
5mins
YIELD:
1 cup ginger in sherry
UNITS:
US

Ingredients Nutrition

Directions

  1. Cut the ginger into 2-3 pieces of a few inches each.
  2. Use a spoon to scrape the peel off the ginger.
  3. You can also do this as you pull out pieces of ginger to cook with but I find it easier to do beforehand.
  4. Put the ginger and sherry in a non-metallic container with a tight cover.
  5. Store in the fridge for up to three months.
  6. You can use the sherry for cooking and top it up as required.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: