MetaChat - Macerated Ginger

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01 April 2008

Macerated Ginger So, I made some ginger syrup for cocktails and now I have two cups of macerated ginger slices. I've been eating them like candy (and added some to my curried apples in couscous), but what would you do with this sweet spicy yumminess?→[More:]

If you're curious, I used this method for making the ginger syrup:

Thinly slice one ginger root (I used a ten ounce root). Melt one cup of sugar in two cups of water. Add ginger. Bring to a boil. Boil ten minutes. Let steep 12 to 24 hours. Strain through cheesecloth. ( Next time, I would probably boil it a little longer and steep less long.)

We'll be making a ginger gimlet: Shake two ounces gin, 1 ounce fresh lime juice and 1 ounce ginger syrup over ice. Strain into cocktail glass, garnish.

Homemade ginger ale is four parts soda to one part syrup (and is tasty with bourbon!).

post by: crush-onastick at: 14:19 | 7 comments

Ginger freezes fairly well, so you could put it in Tupperware or freezer bags and use for cooking as necessary.

posted by middleclasstool 01 April | 15:25

Last night I roasted carrots in a blend of ginger (usually minced, but I was in a hurry and used powdered), olive oil, maple syrup, and white pepper. Next time I want to try this with sweet potatoes.

posted by casarkos 01 April | 15:30

Ginger snaps!

posted by Ardiril 01 April | 15:32

Mmmm. I kind of want to just drink ginger syrup now.

I've made ginger vodka; that always goes over well. It's great in lemonade, actually. I've only used fresh ginger, though, and I don't know if macerated sweet ginger would work too well for that. How about tossing it with dried cranberries and pecans (candied or not) over some salad greens?

Or dip the macerated ginger in dark chocolate; that would be delightful.

posted by bassjump 01 April | 15:34

Would this work for Japanese-style ginger sauce? Here's my recipe (adapted from an Ask Me) Dunno too well about the proportions because I do everything to taste:

1/5 cup peeled ginger
3/5 cup onion
1/4 cup canola oil
1/4 cup sweet rice vinegar (or add honey)
1/20 cup water
1/8 cup soy sauce
Process in food processor until smooth

Add extra rice vinegar, oil and (a little extra) soy sauce/water to get a good consistency for salad dressing.

posted by Skwirl 01 April | 16:07

eat them like candy

posted by small_ruminant 01 April | 17:11

This stuff is awesome - maybe try making it yourself?

posted by TheDonF 01 April | 17:15

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