Recipe Index





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8 thoughts on “Recipe Index

  1. I was reading your recipe for a ginger cracker tonight and you talked about making a ginger syrup that you drink each day. I have been wanting to do this. Have you posted the recipe yet?

    1. Hi Diana, I haven’t put the official recipe up for it on the blog, but since you asked, I can just tell you how I do it here:

      1 1/2 cups water
      1 1/2 cups sugar
      1 cup of peeled fresh ginger slices (from raw ginger root)

      Pour the water & sugar together in a saucepan and stir to dissolve the sugar. Add the ginger slices and bring to a boil. Reduce heat to a low simmer and allow to cook for a further 20 minutes, until the ginger is tender. Remove from heat. Take the ginger (which is now candied) out of the pan and toss in additional white sugar. Let it sit on wax paper overnight, then store in a sealed container in the fridge: you now have crystallized ginger that you can use however you want; MUCH cheaper than buying it in stores.

      The liquid left in the saucepan is your ginger syrup. You’ll want to refrigerate this as well. I add it to tea, or if my stomach is upset, swallow a tablespoon or 2 to settle it. It’s delicious.


      1. Hi, Jess. I just discovered your website this afternoon. It’s WONDERFUL! I also subscribed to receive emails from you. I’ve already saved a few of your recipes, courtesy of Pinterest.

        I had to go through chemotherapy for ovarian cancer last year. I remember that some women (on my Facebook ovarian cancer support group) saying that ginger was good for relieving nausea. This recipe for making your own crystallized ginger and the ginger syrup is great information to have! Ovarian cancer is notorious for returning, so I’m going to keep this recipe on hand for the next time I go through chemo.

        I’m enjoying your website immensely!!

      2. Hi Shawn,

        Thank you so much for this kind message, I appreciate it! I hope you enjoy the ginger syrup, and am very happy that you enjoy the blog. All the best 🙂


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