Help Needed Peach Chutney

~patches~ said:

I posted this on the preserving ng but haven't got a reply back. DH is
away and I want to play in the kitchen now I'm back on my feet somewhat
<pout>. I want to make a peach chutney tonight that calls for 1/2 tsp
ground ginger and 1/4 c chopped candied ginger. I don't have candied
ginger but I do have fresh ginger preserved in sherry. Can I substitute
the sherried ginger for the candied ginger. If so, how much do you
think I should use and would you omit the ground ginger?

I wouldn't use the sherry ginger because then the sherry flavor would
get into the salsa. It probably won't match your other flavors. I'd just
go with the other ginger you do have.S [censored] with a little, taste and add
more if needed. Not all recipes need to followed to the letter to work.
You'll be inventing a new recipe.

I

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Quoted message said:

I posted this on the preserving ng but haven't got a reply back. DH is away
and I want to play in the kitchen now I'm back on my feet somewhat <pout>. I
want to make a peach chutney tonight that calls for 1/2 tsp ground ginger and
1/4 c chopped candied ginger. I don't have candied ginger but I do have fresh
ginger preserved in sherry. Can I substitute the sherried ginger for the
candied ginger. If so, how much do you think I should use and would you omit
the ground ginger?

I am not an expret in this area but in my expreience ground ginger is very
different from fresh. To me it's very reminescent of Ginger Ale.

As far as candied ginger is concerned:

crystallized ginger = candied ginger To make your own: Bring to a boil 1 1/3 C
sugar + 1 C water, add 1 C peeled and chopped ginger pieces, and simmer for 20
minutes. Strain and dry, then sprinkle with sugar. Substitutes: ginger root
(Substitute 1 tablespoon grated ginger root plus sugar to taste for 1/4 cup
minced crystallized ginger called for in recipe.) OR ground ginger (Substitute 1
teaspoon ground ginger for every 1/2 cup minced crystallized ginger called for
in recipe.) OR chopped nuts

Dimitri