|1 Tbsp||Ground ginger|
|¼ cup||Glace ginger|
|¼ tsp||Cayenne pepper|
|1 cup||White wine vinegar|
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- Place all ingredients (coarsely chopped) in a large, heavy-based saucepan or preserving pan and stir to combine (use zest of one lemon and juice of all three). Bring to the boil, then turn down the heat to simmer for 1 hour or until fruit is soft and mixture is reduced and thickened. Stir frequently during cooking.
- Remove pan from the heat and leave mixture for 10 minutes to cool slightly. Stir to evenly distribute fruit, then ladle into hot, sterilised jars and seal tightly.
- Serve with cheese and crackers, alongside simply cooked chicken, pork or fish, or enjoy as an accompaniment to curries.
Makes 1 1/4 litres