I have been baking Christmas cakes, lots and lots of them. A very special ingredient is ginger preserve which I had always bought from Woolies. Recently I never found the time to go to the shops to replenish stock and it occurred to me that this must be something which I can make. I looked up a whole lot of recipes and then make up my own which was a great success. The kitchen smells delicious while it is cooking. As soon as it started cooling Cliff kept going back to the pot to nick another piece.
100g fresh ginger (the fresher the better)
¾ cup (180 ml) white sugar
1/3 cup (80 ml) water
Peel ginger and slice roughly 2 mm pieces
Place in a saucepan with about 500 ml water, bring to the boil for 15 – 20 min. Drain the water (I don’t throw this water away but freeze it in ice cubes to add to drinks, hot or cold Rooibos tea is divine with a ginger lift and there are a host of health benefits in ginger).
Add sugar and 80 ml water, bring to the boil and simmer for about 15 min, leave in the saucepan to cool.
Store in the fridge
Aside from use in fruit cakes it is a lovely topping on baked lemon cheesecake with candied citrus. Lovely on this Glazed fruit sticky cake