48. To make green Ginger upon syrup. Take Ginger one pound, pare it clean: steep it in red wine and vinegar equally mixed, let it stand so 12 days in a close vessel, and every day once or twice stir it up and down, then take of wine one gallon, and of vinegar a pottle: seethe all together to the consumption of a moiety or half, then take a pottle of clean clarified honey or more, and put thereunto, and let them boil well together, then take half an ounce of saffron finely beaten, and put it thereto, with some sugar if you please. –Hugh Plat
2 weeks ago, I set up three jars of ginger. Today I finished this recipe.
I picked the recipe up at this point:
“take of wine one gallon, and of vinegar a pottle: seethe all together to the consumption of a moiety or half, then take a pottle* of clean clarified honey or more, and put thereunto, and let them boil well together, then take half an ounce of saffron finely beaten, and put it thereto, with some sugar if you please.”
I didn’t start with a pound of ginger, so I reduced the recipe down.
1 pint red/rose wine
1 cup red wine vinegar
1 1/2 cup raw honey (I went with “more” because of skimming and loss of product)
Generous pinch of saffron
4 oz sugar (2x)
I brought the wine, vinegar, honey and ginger up to a boil. Then I added the sugar and saffron. I brought the whole mixture up to thread state, 220 F. I skimmed the scum as the mixture boiled. Since I was using raw honey and 2x sugar, I needed to skim through the whole process. When it was at thread, I jarred up the ginger and syrup.
This recipe really surprised me. I was expecting a seriously sour, with a bite from the ginger. I what I got was a very complex flavor profile between all the ingredients. I like the slices better than the cubes, but both are refreshing. A little sweet, a little sour, a wee bit of punch from the ginger, and an interesting bite from the saffron. The ginger has softened considerably. And it is is a beautiful shade of orange.
I am putting this one in the win column.
*1 pottle = 2 quarts
* moiety = a part, specifically less a part or portion. Cooking concentrates syrups by reducing the liquid by about a 1/3. In a sugar syrup, that is about 65% concentration.
 Plat, Hugh. “The Arte Of Preserving Conserving, Candying.” Delights for Ladies: To Adorne Their Persons, Tables, Closets, and Distillatories with Beauties, Banquets, Perfumes, and Waters. Reade, Practise, and Censure. London: Humfrey Lownes, 1609