Christmas is the time of warm and intense spices, and ginger certainly ranks high amongst those spices that I particularly associate with the holiday season. In this recipe, it’s coming along as a preserve in a spiced syrup, combining more than one of those lovely earthy flavors of this time of the year.
Ginger in syrup is both a lovely side and ingredient to desserts, cakes and seasonal sweets, it goes nicely with your tea or does particularly well as an extra spice-kick to a self-made cup of mulled wine.
And in case you should still be hunting for ideas – how about giving a self-made Christmas present coming out of your own kitchen this year to your friends and family?
- ca. 250 grams of fresh ginger, peeled & roughly cubed
- Juice of on lemon
- 200 grams of rock sugar or demerara sugar
- 1 star anise
- 1/2 cinnamon stick
- 6 cloves
- Bring roughly 1/2 l of water to the boil, add the lemon juice and the ginger and simmer for roughly 15 minutes (give it a longer cooking time if your ginger is already on the tougher side).
- After 15 minutes, bring 250 ml of water to the boil in a separate pot. Add the sugar and let dissolve.
- Strain the ginger and add to the water and sugar mix. Add the spices and let simmer until the liquid thickens.
- Fill into preserving glasses (disinfect with boiling water before use). In properly disinfected glasses, the ginger will preserve for a long time.