Ingredients for 1 servings:
1. 1 cup dry sherry
2. 1 large gingerroot

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

Enjoy your meal!