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To preserve ginger root in syrup, peel the ginger, and cut it into slices or chunks. Soak the ginger pieces overnight, and then boil them in a saucepan on the stove. Let the ginger simmer over low heat until it is tender enough to pierce easily with a knife.


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.


Bring to boil; simmer, uncovered, 5 minutes. Pour syrup over ginger, stand 24 hours. Place ginger in a hot, sterilised jar. Pour syrup over the ginger to completely cover; seal jars. Cool. Not suitable to freeze or microwave. Cook's note Young, pink-tipped ginger with thin skin is best for this recipe.


Stem ginger in syrup. 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.


The syrup itself can be used for drizzling over cakes, making glazes or added to spirits to make cocktail drinks. Preserved ginger and ginger syrup make excellent gifts for people who love this fiery spice. Ginger Preserved in Syrup. Ingredients. 350g of ginger root (scraped and diced into approximately half inch cubes) 165ml water


Chinrose Champion Stem Ginger in Syrup, is Chinese ginger preserved in a sugar and water syrup. It has the consistency of a canned peach or pear, yet it still maintains the ginger tang. It can be eaten on its own or mixed with cream cheese, used in sauces, an ingredient in cooking, the options are endless. Country of Origin: China


Read the Preserved Ginger vs. Ginger in Sugar Syrup in Recipes discussion from the Chowhound Home Cooking, Ginger food community. Join the discussion today.


My mother lover stem ginger in syrup and we had the imported variety around, which was packed in a clay pot, had green glazed on the outside. Yes, it came from China (and Singapore is not in China). Now 30 years older and remembering it, I haven’t been able to find any stem ginger in syrup like that anywhere.


The syrup is a standard reduction of sugar and water commonly used in baking and pastry. 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. Stem ginger is commonly added to the rich batters of spiced cakes, cookies and crumbles.


Homemade Stem Ginger is so easy to make & so much better than shop bought. Chop finely & add to ginger cakes, puddings or biscuits for a real ginger hit. ... The ginger is added back to the pan with your syrup and simmered for twenty minutes before transferring ginger and syrup into a sterilised jar.