Gooseberry Curd
INGREDIENTS:
1 Ginger root 1 1/2 lb Sugar
1 Lemon, grated rind only 1 ga Water; boiling
2 oz Cream of tartar 1 Envelope yeast
1 Ginger root 1 1/2 lb Sugar
1 Lemon, grated rind only 1 ga Water; boiling
2 oz Cream of tartar 1 Envelope yeast
Grate and thoroughly mash the ginger root in a bowl. Place in a large pot and add all ingredients except the yeast. Stir until sugar and cream of tartar is dissolved. Allow mixture to cool, then add yeast which has been started ( dissolved) in a little lukewarm water. Cover tightly for 6 hours, then filter first through a tea strainer or similar, then through cloth. Bottle and cap tightly, sealed. Place in dark, cool (60 degree) place for two weeks. Chill fully before opening to drink.