Stem Ginger in Syrup is a sweet and spicy gourmet addition to baked goods and savory items. Needless to say, you could purchase this item at the grocery store. However, homemade is way better than anything you could purchase. Just chop a small stem piece and add to baked goods, Asian-style ribs, over ice cream. Believe it or not, the syrup can also be used in recipes. This delectable ingredient can last for over six months in the fridge. A quick and easy flavorful addition to any pantry. Furthermore, this is a small-batch recipe.
Stem Ginger in Syrup:
What is Stem Ginger in syrup? Stem ginger is preserved fresh ginger that has been peeled cut into 1-inch pieces and cooked in a simple syrup. Thereby giving it a sweet and spicy flavor. Indeed, the syrup it sits in infuses it with a high level of ginger flavor. A terrific addition to sweet and savory recipes. Simply chop a piece or two up to add to your recipes for baked goods. These chopped pieces will add a nice chewy bite of sweetness and spice to any recipe. The little bits and bites of stem ginger add a nice texture too. Use the syrup to top waffles or pancakes.
In fact, I often use some of the syrup to sweeten my tea. Not to mention, that ginger has many health benefits such as helping to relieve nausea, relieve muscle tenderness, and soreness.
Nevertheless, the hardest part about making the ginger is peeling it. Consequently, I have found using a large soup spoon works the best. At any rate, simply rub off the peel using the back of a spoon. Nonetheless, freezing the ginger ahead of time will make it easier to peel. Stem ginger goes a long way.
In conclusion, find Maple Sugar and Maple Syrup on Amazon.
Last but not least, Nutritional information is only meant as a guideline and is an approximation.
Stem Ginger in Syrup:
Ingredients:
- 56 – 60 grams of fresh ginger
- 6 cups of water
- 1/2 cup of ginger water
- 1/4 cup maple syrup
- 1/4 cup maple sugar
Directions:
First, place ginger into the freezer overnight. Second, remove from the freezer and peel and slice into 1-inch pieces. Next. add the cut ginger to a pot and add water.
Cook over low heat slowly bringing it to a boil. Finally, cook for up to two hours or until it is easy to pierce with a fork. Remove from heat. Allow it to cool. Next, remove the ginger. and pour off 1/2 cup of the ginger water. Don’t toss out the remaining water. Use to flavor other items such as smoothies or teas.
Pour the 1/2 cup ginger water back into the pot add the maple syrup and maple sugar. 
Return the pot to the stove over low heat. Cook for approximately 10 minutes. Lastly, pour the simple syrup into an 8 oz. sterilized canning jar. Add in the ginger and screw the lid on. Allow the jar to fully cool before placing it into the fridge. Wait two weeks before using the stem ginger for full flavor. The syrup can be used to flavor baked goods as well. Good for up to 6 months.
Stem Ginger in Syrup
Equipment
Ingredients
- 56-60 grams of fresh ginger
- 6 cups of water
- 1/2 cup of ginger water
- 1/4 cup maple syrup
- 1/4 cup maple sugar
Instructions
- First, place ginger into the freezer overnight.
- Second, remove from the freezer and peel and slice into 1-inch pieces.
- Next. add the cut ginger to a pot and add water.56-60 grams of fresh ginger, 6 cups of water
- Cook over low heat slowly bringing it to a boil.
- Finally, cook for up to two hours or until it is easy to pierce with a fork.
- Remove from heat. Allow it to cool.
- Next, remove the ginger and pour off 1/2 cup of the ginger water.1/2 cup of ginger water
- Don't toss out the remaining water. (can be used to make ginger syrup)
- Use to flavor other items such as smoothies or teas.
- Pour the 1/2 cup ginger water back into the pot add the maple syrup and maple sugar.1/4 cup maple syrup, 1/4 cup maple sugar
- Return the pot to the stove over low heat.
- Cook for approximately 10 minutes.
- Lastly, pour the simple syrup into an 8 oz. sterilized canning jar.
- Add in the ginger and screw the lid on.
- Allow the jar to fully cool before placing it into the fridge.
- Wait two weeks before using the stem ginger for full flavor.
- The syrup can be used to flavor baked goods, ribs, etc.
- Good for up to 6 months.
Notes
| Nutrition Facts | |
|---|---|
| Servings 15.0 | |
| Amount Per Serving | |
| Calories 26 | |
| % Daily Value * | |
| Total Fat 0 g | 0 % |
| Saturated Fat 0 g | 0 % |
| Monounsaturated Fat 0 g | |
| Polyunsaturated Fat 0 g | |
| Trans Fat 0 g | |
| Cholesterol 0 mg | 0 % |
| Sodium 6 mg | 0 % |
| Potassium 16 mg | 0 % |
| Total Carbohydrate 7 g | 2 % |
| Dietary Fiber 0 g | 0 % |
| Sugars 6 g | |
| Protein 0 g | 0 % |
| Vitamin A | 0 % |
| Vitamin C | 0 % |
| Calcium | 0 % |
| Iron | 0 % |
| * The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA. | |
Nutrition
Gluten-Free Lemon Ginger Scones
This recipe sounds so good – we love ginger here – and though there are quite a few steps, they are really easy and will take very little time for such a tasty product. Love your creative recipes!
This candied ginger is such a treat. Plus it is great to have on hand when you have a cold. Hope your week is fabulous.