I would say start with 1 to 2 tbs of chopped ginger and go from there
Thanks Crispee and SL for the suggestions. Definitely piqued my interest with the possibilities. Also yellow plums are available here at the moment, so I might try them out too. (Can't say how long they'll last so may purée a kg or two and freeze in preparation.)
Regarding the ginger, would this be a decent thumb sized piece or is that too much? Obviously depends on the amount of ingredients, so let's say for a 1-2 kg (2-4 lb) of ingredients total.
And for the white balsamic vinegar I've never used it before, but literally have been waiting for the opportunity - I always see it and wonder what best to use it for. Would one use it like more regular vinegar?
Yes - photos when I get that far!
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