RACHEL REC­OM­MENDS

Sunday Independent (Ireland) - Life - - RECIPES -

It's ab­so­lutely worth mak­ing your own crys­tallised gin­ger if you've some time. Peel and thinly slice 500g (17 ¾ oz) of fresh gin­ger. Put it in a saucepan and cover it with wa­ter. Sim­mer gen­tly for 30 min­utes, then drain. Add 450g (15 ¾ oz) sugar and three ta­ble­spoons of wa­ter. Bring to the boil and stir fre­quently un­til the gin­ger is translu­cent. Re­duce heat to low and cook, stir­ring con­stantly, un­til only a few ta­ble­spoons of liq­uid re­main. Re­move from the heat. Store in an air­tight jar; it will keep for a cou­ple of months.

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