OPINION | FRONT BURNER: Stem ginger in syrup easy to make

While reading a British baking book, I recently came across an ingredient I was not familiar with: stem ginger in syrup.

A quick internet search informed me stem ginger in syrup is basically chunks of peeled, fresh ginger preserved in syrup. The internet also informed me that ginger preserved in syrup is ridiculously simple, but a bit time consuming, to make. Considering a jar of the stuff costs anywhere from $6 to $22 plus shipping online, it makes financial sense to make your own, if you have the time. I paid about $2.50 for an almost half-pound knob of organic fresh ginger root, and a 4-pound bag of store-brand sugar is about $2 at most Arkansas grocery stores.

Next week's column will feature one of the recipes I made with this ginger.

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