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  • Ted_Hutchinson
    • #2
    • 25th Apr 05, 12:49 PM
    • #2
    • 25th Apr 05, 12:49 PM
    Delia's ideasdoesn't have the chance to go out of date here. I love the stuff and eat it as it comes.
  • megasaver
    • #3
    • 25th Apr 05, 12:55 PM
    • #3
    • 25th Apr 05, 12:55 PM
    I really like the idea of making ginger cake - but I don't have molasses or fresh root ginger needed for the recipe. I suppose I could add them to my shopping list for this week. OH loves ginger cake! Maybe its about time I learnt how to make it thank you xx
  • Allexie
    • #4
    • 25th Apr 05, 1:02 PM
    • #4
    • 25th Apr 05, 1:02 PM
    Nice finely chopped on ice-cream or melon....with a bit of the syrup too!
    ♥♥♥ Genius - 1% inspiration and 99% doing what your mother told you. ♥♥♥

  • Lillibet
    • #5
    • 25th Apr 05, 1:04 PM
    • #5
    • 25th Apr 05, 1:04 PM
    The gingery syrup is fab on breakfast waffles if you run out of maple syrup or honey
    Post Natal Depression is the worst part of giving birth

    In England we have Mothering Sunday & Father Christmas, Mothers day & Santa Clause are American merchandising tricks Demonstrate pride in your heirtage by getting it right please people!
    • asharon
    • By asharon 13th Oct 06, 4:22 PM
    • 1,151 Posts
    • 467 Thanks
    asharon
    • #6
    • 13th Oct 06, 4:22 PM
    Does anyone have any recipies for Preserved stem ginger
    • #6
    • 13th Oct 06, 4:22 PM
    The problem is on google you type it in and lots of things come up using it but not how to make it.

    I'm just getting into making preserves and and would like to be able to make this myself if anyone has any recipies they can share ?
    Nice to save.
    • Penny Watcher
    • By Penny Watcher 13th Oct 06, 4:48 PM
    • 3,412 Posts
    • 5,824 Thanks
    Penny Watcher
    • #7
    • 13th Oct 06, 4:48 PM
    • #7
    • 13th Oct 06, 4:48 PM
    This from some American website:-

    Does anyone know how to make preserved ginger? I've also seen it called
    crystalized ginger. It is small chunks of sugar-coated ginger and the
    texture is quite chewy. If you have a recipe for this I would appreciate a
    copy.


    From: Eve Dexter (evedex.hookup.net)
    Scrape and cut into 1/4 inch slices enough non-fibrous young Ginger root to
    make 1 quart. Put the slices into a large non-aluminum pat and cover
    generously with water. Bring slowly to the boil an simmer, covered until
    tender (20 min). Add 1 cup sugar and stir until the mixture boils. Remove
    from heat.
    Cover and let stand overnight at room temperature.
    Recook, simmering gently for about 15 min (after coming to the boil). Add 1
    seeded sliced lemon and 1 cup light corn syrup. Uncover and simmer 15
    minutes longer, stirring occasionally.
    Remove from heat and let stand covered overnight.
    Bring the mixture to the boil again and add 1 cup sugar and simmer for 30
    min STIRRING CONSTANTLY (burns easily). Add 1 cup sugar, bring back to the
    boil and remove from heat.
    Cover and let stand overnight again.
    In the fourth cooking, bring the mixture to a boil once more. When the
    syrup drops heavily from the side of a spoon, and the ginger is
    translucent, pour the mixture into sterile jars and seal. This yields about
    5 cups.
    If you want Candied ginger...drain the ginger after the last cooking.
    Reserve the syrup for flavoring sauces and allow the slices to dry on a
    sheet or better still a rack, overnight. When well dried, roll in
    granulated sugar and store in tightly covered glass jars.




    I don't know if this is what you want. It seems to take several days

    You cannot live as I have lived an not end up like me.

    Oi you lot - please GIVE BLOOD - you never know when you and yours might need it back! 52 pints so far.
    • asharon
    • By asharon 13th Oct 06, 5:51 PM
    • 1,151 Posts
    • 467 Thanks
    asharon
    • #8
    • 13th Oct 06, 5:51 PM
    • #8
    • 13th Oct 06, 5:51 PM
    Thanks along the right lines but I was hoping for a quicker one ?
    Nice to save.
    • thriftlady
    • By thriftlady 13th Oct 06, 6:24 PM
    • 9,089 Posts
    • 28,909 Thanks
    thriftlady
    • #9
    • 13th Oct 06, 6:24 PM
    • #9
    • 13th Oct 06, 6:24 PM
    Hi, Asharon,
    Do you mean the preserved ginger that comes in jars of syrup ? I've looked through my books and can't find any recipes for that. I have got one for ginger preserved in sherry though.

    To make a medium sized jar use 4 oz of fresh root ginger and 5 fl oz of medium dry sherry.

    Peel and thickly slice the ginger. Put in a clean jar and pour over the sherry to cover the ginger. Tap the jar on ahard surface to get rid of air bubbles and put the lid on. Store in a cool place.

    This recipe is from Quick and Easy Preserves, by Simone Sekers. She recommends using the ginger for Chinese style dishes. she also suggests using the ginger-flavoured sherry in various ways including in syllabubs and cakes.
    • asharon
    • By asharon 13th Oct 06, 6:55 PM
    • 1,151 Posts
    • 467 Thanks
    asharon
    [QUOTE=thriftlady]Hi, Asharon,
    Do you mean the preserved ginger that comes in jars of syrup ? QUOTE]


    hi yes that's the one i would like. thanks for your receipie though
    Nice to save.
    • asharon
    • By asharon 14th Oct 06, 10:31 AM
    • 1,151 Posts
    • 467 Thanks
    asharon
    just a bump for Sat morning and people who might make their own stem ginger ?
    Nice to save.
    • jobbingmusician
    • By jobbingmusician 14th Oct 06, 7:15 PM
    • 19,608 Posts
    • 20,408 Thanks
    jobbingmusician
    [QUOTE=asharon]
    Hi, Asharon,
    Do you mean the preserved ginger that comes in jars of syrup ? QUOTE]


    hi yes that's the one i would like. thanks for your receipie though
    by thriftlady
    I've been vaguely looking for this recipe for years. Someone pointed out to me that this is STEM ginger, and the stuff we buy normally is ROOT ginger, so I stopped looking. Does this help at all, or have I been too defeatist? (sorry if it sounds too basic, but it was enlightenment to me! )
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    • asharon
    • By asharon 16th Oct 06, 10:08 AM
    • 1,151 Posts
    • 467 Thanks
    asharon
    [QUOTE=jobbingmusician]

    I've been vaguely looking for this recipe for years. Someone pointed out to me that this is STEM ginger, and the stuff we buy normally is ROOT ginger, so I stopped looking. Does this help at all, or have I been too defeatist? (sorry if it sounds too basic, but it was enlightenment to me! )
    by asharon

    I've just found one that may work.

    Stem Ginger in Syrup

    1 cup 30 min 5 min prep
    Change to: cup US Metric
    1/2 cup juliened fresh ginger, peeled
    1/2 cup sugar
    1 cup water


    Bring a pot of water to a rolling boil and blanch ginger for 10 seconds.
    Drain and repeat 2 more times.
    In a medium saucepan bring sugar and water to a boil.
    Add blanched ginger and simmer for 20 minutes.
    Remove from heat.
    Pour into a container and keep in the fridge until ready to use.
    Nice to save.
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