Ginger in Syrup is a modern British recipe for creating a quick ginger syrup as a way of preserving ginger. The full recipe is presented here and I hope you enjoy this classic British dish of: Ginger in Syrup.
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This recipe grew out of desperation. On a recent trip to West Africa I needed some preserved ginger and ginger syrup to create a cake. There was none in the shops so I had to improvise with what was available. The result turned out so well that I decided to add it to this recipe collection.
Choose the youngest and juiciest ginger you can. Scrape the skin off the ginger pieces with the back of a spoon and cube about 100g into 0.5cm dice. Coarsely chop the remainder and pound until flat and fibrous in a pestle and mortar.
Mix the cubed ginger with 2 tbsp of the sugar in a bowl and set aside to marinate. Meanwhile, add the pounded ginger and the remaining sugar to a pan along with about 250ml water. Bring he mixture to a boil then reduce to a simmer and cook, uncovered, for about 30 minutes.
Take the mixture off the heat then set aside to cool. When it's cold enough to handle strain the mixture and discard the ginger pieces. Return the ginger-flavoured syrup to the pan along with the cubed ginger (and the sugar it was marinated in). Bring the mixture to the boil then reduce to a simmer and cook, covered, for about 20 minutes. Remove the lid, return the mixture to a boil then continue boiling until the sugar has reduced in volume to about 100ml.
Remove the pan from the heat then set aside to cool completely. The ginger syrup and/or ginger pieces can be used immediately, but is better if bottle and left in the fridge over night. Both the ginger pieces and the ginger-flavoured syrup can be used in baking.
