Two in one: sticky sugar sweetness of sauce with a spiciness of ginger slices. Great addition to the tea, the fruit cake or the Christmas gingerbread. Or to eat straight from the jar.
Here are some examples of 3 jars filled with golden ginger.
Ingredients 18 oz (500 g) ginger roots 29 oz (800 g) sugar (white or raw) 4 cups water pinch salt
Method Peel the ginger, slice it (2 mm slices). Put the ginger in a pot, pour as much water as to cover the ginger. Cook until boiling, reduce heat and keep cooking for about 10 min. Strain the ginger, again pour the water and cook. Add sugar, water and salt. Keep on a low heat until the syrup gets thick.