Stem Ginger

This is fantastic in ginger crusts, cakes, and even cordials. It’s a hard ingredient to find in the US unless you hit up a specialty shop, but fortunately, it’s simple to make!

Stem Ginger

Servings: One 6 oz. jar
Time: 2 hours (mostly inactive) + overnight freeze time
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5-1/4 oz (150 g) young ginger (after peeling)
3/4 cup (150 g) sugar
7 oz (200 g) water

Freeze the ginger overnight to tenderize it. Let it warm for ten minutes and then peel it and cut it into several large cubes.

Place the ginger in a small saucepan and cover with water. Bring it to a boil, then reduce to low, cover and simmer for an hour.

Strain the ginger water into a bowl.

Add sugar to same saucepan and measure 200 g of ginger water back into pan. Stir until sugar is dissolved and then simmer gently for 20 minutes until it becomes syrup-like in consistency.

Add the ginger back in and simmer another 20 minutes.

Thank you to Sarah James at Tales from the Kitchen Shed.