Gingerbread syrup
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A spiced syrup simmered with cinnamon, cloves, ginger, allspice and honey. Stir it into coffee, tea or cider, or drizzle it over pancakes, yogurt or roast chicken.
Ingredients
- 2 cinnamon sticks (3 inches) broken into pieces
- 16 whole cloves
- 3 tablespoons coarsely chopped fresh gingerroot
- 1 teaspoon whole allspice
- 1 teaspoon whole peppercorns
- 2 cups sugar
- 2 cups water
- 2 tablespoons honey
- 1 teaspoon ground nutmeg
Equipment
- saucepan
- glass bottle
Directions
- Wrap the cinnamon, cloves, ginger, allspice and peppercorns in two layers of cheesecloth and tie it up as a spice bag.
- Put the sugar, water, honey, nutmeg and spice bag in a large saucepan and bring to a boil. Lower the heat and simmer uncovered for 30 to 45 minutes, until the syrup reaches the thickness you like.
- Let it cool to room temperature, take out the spice bag, and pour the syrup into airtight containers.
Notes
Refrigerate in a glass bottle or airtight container up to one month. Serving ideas: stir into coffee, tea or cider; drizzle over pancakes, hot cereal or yogurt; glaze for roast chicken or pork chops. Safety: contains honey, not for babies under 1.
Nutrition
Serving: 230g | Calories: 871kcal | Carbohydrates: 224g | Protein: 0.9g | Fat: 0.7g | Saturated Fat: 0.5g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 5.2mg | Potassium: 125mg | Fiber: 1.4g | Sugar: 217g | Vitamin A: 3.5IU | Vitamin C: 0.2mg | Calcium: 15mg | Iron: 1.8mg
Nutrition is an estimate per serving from USDA FoodData Central, for 2 cups. Brands and portions vary, so use it only as an approximation.
