Ginger syrup for porridge

[Beebopwasthebest]

So, you know the jars of stem ginger which come in syrup..often used in baking?

I've discovered really like the syrup on my porridge😋. I've run out of syrup and have the pieces left and can't face buying another jar and create waste.

How can I use up the pieces of stem ginger to make a more economical and less wasteful version?

I don't really bake enough (at all) to use up the stem ginger. I was thinking of somehow using the ginger to flavour golden syrup...but that as far as I got, how would you macerate the ginger so it's ok on porridge?

I'm not very culinary inclined as you can probably tell! Thanks for any ideas x

I'd add the stem ginger to flapjacks (preferably with dried apricots too).

Chopped up in stir fries would probably be good too, despite the sweetness.

If you don't want to actually cook with them, could you not chop them up and have then on your porridge as well as the syrup?

It's just boiled sugar and water for the syrup.

You could try making some simple syrup (not golden syrup) and pour it over your remaining ginger to see if it picks up the flavour. I guess there'll be a law of diminishing returns in terms of flavour, but it might work one time.

Alternatively use to make rhubarb and ginger jam which will also be delicious in your porridge.

Ooh, yes. Rhubarb and ginger is heaven. I never thought about that on my porridge. I usually use golden syrup.

@ditalini I like your thinking today.

But, looking around, I did find this https://www.seriouseats.com/braised-lamb-shanks-plums-apricots-ginger-tagine-recipe which is not porridge but does use up the ginger.

I’m not in the uk so I’m not sure what you mean by the jars of stem ginger.

i buy ginger from the produce section, slice it up, and boil it with equal amounts of water and sugar to make simple syrup. Then let it steep for as long as you want. It’s easier to work with once it cools. Strain out the slices and bottle. Store in the refrigerator. I use it in mostly in mock-tail drinks, but also for flavoring cakes, on top of ice cream, etc.

I pour a tablespoon or two of the ginger syrup on my porridge too - delicious. But I had the opposite problem OP - I used up the ginger in baking, mainly in my Christmas cakes (I love ginger in fruit cakes) and the syrup was left over.

I'd do what pps suggest and make a simple syrup, fill up the jar with the ginger pieces in and let it steep for a while. Maybe cut up a few of the ginger pieces to let a bit more of the flavour infuse.

That looks amazing! I'm quite happy to eat stem ginger straight out of the jar, but I fancy giving that lamb recipe a go.