Ginger!

I don't know if many of you go shopping for fresh or dried herbs and spices, but the sticker shock (especially lately) is nothing short of a heart attack in my book. One night I was out looking for some fresh basil and went home empty handed because I wasn't paying three dollars for an ounce of leaves which, if I had a garden, would probably cost me a penny to grow.

I love ginger, and crystallised ginger (aka candied ginger) is notoriously expensive. I think a tiny jar will cost you around $6 a pop, and that would be on the cheap end. But you can make your own! A whole pint of the stuff for a dollar or two. It lasts for ages and since it's so concentrated, just a sprinkle will be more than enough. As an added bonus you get ginger sugar and ginger syrup just for making it. Oooh...think of the all recipes! And wouldn't a jar of it make a fabulous present? Brilliant!

Crystallised Ginger, Ginger Syrup & Ginger Sugar

10 ounces fresh ginger, blemish free
2 cups sugar
1/4 cup water

1. Peel* and slice the ginger into 2 inch length about 1/8 of an inch thick. (Use a very sharp knife or a mandoline slicer if you have one)
2. Toss the sugar and ginger together in a bowl.
3. In a large, heavy bottomed pan heat the water. Add the sugared ginger pieces and bring to a very slow simmer.
4. Stir occasionally over low heat for 1 and 1/2 hours.
5. The ginger will become translucent and the sugar will crystallize on the edge of the pan.
6. Sprinkle 1/2 cup sugar on a piece of parchment paper or a silicone mat. Use a slotted spoon to take the ginger pieces out of the syrup and lay over the sugar. Toss with the sugar to coat when the ginger has cooled enough to handle. (about 10 minutes) Reserve the syrup in the pan if you want to keep it (instructions follow)
7. Place in an airtight container when fully cooled. Store in a cool, dark place.
8. The leftover sugar can be saved in a jar (I just keep mine with the ginger) and used for tea, to sugar the rims of glasses or even for baking in cookies or cakes.
9. For the leftover syrup in the pan, add 1 cup of water and heat to mix. Use as you would corn syrup.

*The easiest way to peel ginger is to scrape the peel off with the tip of a metal spoon. The peel is very thin and comes right off.

Apple Cider Syrup

Oh my goodness, this stuff is fabulous. I made french toast the other morning for Valentine's Day and this made it taste like heaven. It was easy and we had everything I needed to make it in the cupboard and fridge. It will make your house smell fantastic while it's reducing...like Christmas and fresh baked cinnamon rolls and cozy holidays where you're snowed in with the people you like best.

If you want to make it in advance you can just let it cool down after cooking and pour it in a jar or glass syrup dispenser, store it in the fridge and then reheat it when you want to use it. It's best when it's warm and the butter in the syrup will solidify and needs to be heated back up and stirred in.

I just had a thought. This would be amazing on ice cream...OOOooh!

Apple Cider Syrup

1 cup apple cider or apple juice
3/4 cup light brown sugar
1/4 teaspoon ground cloves
1/2 teaspoon cinnamon
2 tablespoons butter

-In a medium saucepan whisk together the apple cider or juice, the brown sugar, cloves and cinnamon.
-Bring the mixture just to a boil over medium heat, then lower the heat and simmer until thickened and reduced to about one cup, about 8 to 10 minutes.
-Stir in the butter until melted. Serve warm.