Years ago, I created an orange infused sugar that was so good that it became a staple on my counter top—a jar of this sugar now sits on my counter ready to add as needed to any recipe that would benefit from a sweet citrusy boost. My wife, Jan, asked me why I had never tried this with ginger.
Tag Archives: ginger
Adapted from a Fine Cooking recipe
My neighbor lemon bombed me again (~60 lemons), with a hint that he was looking forward to some more of my lemon curd. When I had processed the fruit I had 14+ cups of juice and zest. If I turned all of this into lemon curd it would get very expensive—19 cups of sugar, 15 sticks of butter and almost 5 dozen eggs, as well as all of the jars to put it in.