Preserved Ginger Antilles Recipes

PRESERVED GINGER

Preserved Ginger image

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.

Provided by evelynathens

Categories Low Protein

Time 1h

Yield 1 lb (approximately)

Number Of Ingredients 3

Ingredients

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

Steps:

Rinse scrubbed and peeled roots and soak in cold water overnight. Drain.
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).
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.
Store in airtight glass jars in the refrigerator or process in a water bath in the usual way.

Nutrition Facts : Calories 2118.6, Fat 3.4, SaturatedFat 0.9, Sodium 74.2, Carbohydrate 534.2, Fiber 9.1, Sugar 460.4, Protein 8.3

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