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“Preserved ginger is unavailable in Greece so I put up my own. I most often use it in poundcake, but it's great spooned over bread pudding and vanilla ice cream too, and wait till you add it to a curry! Actually, it has endless uses. A good thing to have in your pantry.”
READY IN:
1hr
YIELD:
1 lb (approximately)
UNITS:
US

Ingredients Nutrition

  • 1 lb fresh gingerroot, peeled and scrubbed, cut into 2 inch pieces
  • 1 12 cups water
  • 1 lb sugar

Directions

  1. Rinse scrubbed and peeled roots and soak in cold water overnight. Drain.
  2. Place in kettle in cold water to cover. Bring to a boil. Drain and repeat process 3 or more times (depends on how old the ginger is).
  3. In a separate pan, boil sugar and 1-1/2 cups water together for 20 minutes to make the syrup. Stir in the drained ginger root and heat until syrup comes to a boil. Remove pan from heat and let stant overnight.
  4. Store in airtight glass jars in the refrigerator or process in a water bath in the usual way.

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