Gingercordial Recipes

GINGER CORDIAL

Steps:

• Wash and rinse your bottles and put into a warm oven to heat and sterilise
• Chop the ginger into smallish chunks ( no need to peel )
• Mix the water and ginger in a large pan and set onto medium to high heat to bring to a boil. Reduce to a gentle simmer for around 10-15 minutes
• Strain out the ginger through a fine sieve over the pan and then add sugar, citric acid and the lemon juice to the strained water
• Bring back to the boil and simmer for 5 minutes
• Pour into your bottles and seal. Either store in the fridge or *waterbath to extend the shelf life to one year
• * To waterbath, do not seal tightly, place the bottles on a folded 'J' cloth or tea towel in the bottom of a large pan. Fill the pan as much as possible with water and bring to a boil. Maintain for 20 mins, then turn off the heat, carefully lift out the bottles and tighten the caps fully.

HOMEMADE GINGER CORDIAL

Steps:

• Slice the top and bottom of lemon with a paring knife. Set one of the flat sides on your work surface. From top to bottom, following the curve of the fruit, cut away peel. Trim off any white pith from peel and discard. Discard flesh or save for another use.
• In a medium saucepan, bring sugar, 1 cup water, ginger, cream of tartar, and lemon peel to a boil over high heat, stirring occasionally, until sugar has dissolved, about 5 minutes.
• Add lemon juice and return to a boil. Strain mixture through a fine mesh sieve into a clean bottle; let cool. Keep refrigerated, until ready to use, up to 2 weeks.

GINGERBREAD I

Steps:

• Preheat oven to 350 degrees (175 degrees C). Grease and lightly flour one 8 inch square baking pan.
• Cream shortening and sugar until light. Add the egg and molasses and beat thoroughly.
• Sift together the flour, salt, baking soda, ground ginger, and ground cinnamon.
• Bring water to a boil and add alternately with flour mixture to the creamed mixture, beating well after each addition. Pour batter into prepared pan.
• Bake at 350 degrees F (175 degrees C) for 35 to 40 minutes. Serve warm and enjoy.

FAVORITE OLD FASHIONED GINGERBREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch square pan.
• In a large bowl, cream together the sugar and butter. Beat in the egg, and mix in the molasses.
• In a bowl, sift together the flour, baking soda, salt, cinnamon, ginger, and cloves. Blend into the creamed mixture. Stir in the hot water. Pour into the prepared pan.
• Bake 1 hour in the preheated oven, until a knife inserted in the center comes out clean. Allow to cool in pan before serving.

GINGER CORDIAL

Steps:

• Boil the water, sugar, ginger, rind and cream of tartar for 5 minutes.
• Add the lemon or lime juice.
• Bring to the boil again.
• Take off the heat, strain and pour into a sterilised bottle which will hold approximately 6 cups of liquid.
• Use like ordinary cordial, either with iced water for a cooling drink, or hot water for a warming drink on a winter's night.

GINGER LIME CORDIAL

Steps:

• In a small pot, bring 7 ounces water, sugar, and ginger to a boil. Stir to dissolve sugar. Remove from heat, add zest, and steep for 30 minutes. Strain, add lime juice, and let cool.