Ginger In Sherry

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This is more of a technique than a recipe. If you have trouble finding fresh ginger, if it goes bad before you use it all or if you just fancy having a lovely ginger-flavoured sherry to cook with then this is for you. For this recipe you want a fino sherry, not any of the sweeter or aged kinds.

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Steps

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Cut the ginger into 2-3 pieces of a few inches each.

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Use a spoon to scrape the peel off the ginger.

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You can also do this as you pull out pieces of ginger to cook with but i find it easier to do beforehand.

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Put the ginger and sherry in a non-metallic container with a tight cover.

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Store in the fridge for up to three months.

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You can use the sherry for cooking and top it up as required.

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Ingredients

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dry sherry, gingerroot