Ginger in syrup

Category: Sauces
Ginger in syrup


Ginger root 500 gr.
Water 1500 ml.
Sugar 200 gr.
Brown sugar 200 gr.

Cooking method

  • Peel the ginger root, cut into slices about 2-3 cm thick.
  • Ginger in syrup
  • Place in a saucepan, cover with water and cook for 30 minutes.
  • Remove the ginger from the water with a slotted spoon and set aside in a bowl. In another bowl, it is advisable to strain the broth through 1-2 layers of gauze.
  • Pour only 1 liter of broth back into the pot. Add all the sugar to the saucepan. Dissolve over medium heat, stirring occasionally.
  • Bring to a light boil and cook for 10 minutes. Remove foam if it has formed.
  • Put back the ginger and cook on a gentle boil for 45-50 minutes.
  • Put the pieces in sterilized 3/4 jars, pour over the syrup and close. Cool at room temperature. Keep refrigerated.

The dish is designed for

The output is 1 liter jar.

Time for preparing:

2 hours

Cooking program:


Trinitron, very interesting recipe, you must try .... is it like jam ?? and most importantly, where do you use it, in what dishes, ginger in syrup? Since I always shoot fresh or dry, I wondered ..
kristina1Yes, it looks like jam, only spicy .. Well, I mostly add syrup to coffee .. They say you can pour ice cream or sherbet, but I haven't tried it .. For cocktails, I haven't tried it either. But the pieces of the root, they become rather soft, so I cut them and add them to the turkey for baking, as a seasoning .. Or rub the chicken in front of the oven .. They say a lot more things are done with him, unfortunately, I don't know what exactly .. ..
Trinitron, I asked why ... my husband brings a lot of ginger, I add where I can, where it is possible and not possible, but to cook .... probably worth a try .. just whether it will go in my family .. for the sake of interest it is necessary to do,
Trinitron, a tempting recipe! But won't it be too acute ?! Can you soak it first, and cook in another water?
Quote: Valyushka
But won't it be too acute ?!
It is spicy if there are roots themselves .. But they are better for pickles, nitrok .. and so on .. And the syrup turns out to be not so nuclear .. Three teaspoons per glass of tea, there is no pungency and the taste is just excellent ..
Trinitron, directly tempting .... I love ginger .... maybe I'll try
Quote: Trinitron
They say a lot more to do with him, unfortunately I don't know what exactly anymore ..
I like to add when frying chicken and pork, if a sauce such as barbecue or sweet and sour is supposed, the root is finely chopped, you can not peel it.

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