One of the problems with once a month shopping is that some things just don’t last well, and are hard to get in our small town. One of those things is fresh ginger. I can’t get it in town, and if I buy it at the beginning of the month, it is usually dry and shrivelled by the end.

I was talking to a friend who lives near by and she told me that she preserved her ginger in sherry to keep it soft and ‘fresh’. We stopped briefly at a farmers market last weekend, and so when I saw nice fresh ginger on special, I bought a bit and had a go.

Ingredients
Fresh ginger (I had about 200g to fill this jar)
Cooking sherry (about 200ml filled this jar)

Method
1. Sterilise a jar using hot water or the oven – make sure it is dry inside.
2. Peel the ginger and cut into thumb sized pieces.
3. Pack the ginger into the jar.
4. Pour the sherry over the ginger to fill up the jar.