I keep the ginger in a handy jar that I throw in my bag for car trips if I’m not driving. Winding New Zealand roads and my almost-always car sickness don’t go together well.
Ahhh Part Deux. Never as good as the original. But the second part of my gingery findings lead me to what was to be Crystallised Ginger, but turned out to be more of a Hard Ginger Caramel. Which BTW is still pretty darn good! In an attempt to use the still good ginger from my Ginger Cordial, I decided to give it a go.
There are heaps of recipes online, but I used the recipe from James Wong. (Next time, James, I promise I will use fresh ginger and not murder your recipe!) You can get his books online and they are well worth it!