Ginger In Sherry - cooking recipe

Ingredients

1 cup dry sherry
1 large gingerroot

Preparation

Cut the ginger into 2-3 pieces of a few inches each.
Use a spoon to scrape the peel off the ginger.
You can also do this as you pull out pieces of ginger to cook with but I find it easier to do beforehand.
Put the ginger and sherry in a non-metallic container with a tight cover.
Store in the fridge for up to three months.
You can use the sherry for cooking and top it up as required.