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Gingerbread Syrup

Total Time

Prep: 20 min. Cook: 35 min. + cooling

Makes

2 cups

Here's a wonderful treat for the season. Stir a tablespoon of gingerbread syrup into coffee, tea or cider; drizzle it over pancakes, hot cereal or yogurt; or use it as a glaze for chicken or pork chops. —Darlene Brenden, Salem, Oregon
Gingerbread Syrup Recipe photo by Taste of Home

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

Directions

  1. Place the first 5 ingredients on a double thickness of cheesecloth; bring up corners of cloth and tie with string to form a bag.
  2. In a large saucepan, combine the sugar, water, honey, nutmeg and spice bag; bring to a boil. Reduce heat; simmer, uncovered, until syrup reaches desired consistency, 30-45 minutes.
  3. Remove from the heat; cool to room temperature. Discard spice bag; transfer syrup to airtight containers. Store in the refrigerator for up to 1 month.
Gingerbread Syrup Tips

How thick should gingerbread syrup be?

Gingerbread syrup can be as thick or as thin as you like. I suggest cooking it until it coats the back of the spoon. I wouldn't suggest reducing by more than half, however, or you risk crystallizing your syrup. If it does crystalize on you, simply warm it back up with a little water and cook it until the crystals melt again.

Should you leave the spice bag in the gingerbread syrup as it cools?

Leaving the spice bag in the gingerbread syrup gives the syrup more time to develop those warm, cozy flavors. If you want a mildly flavored syrup, simply remove the spice bag before cooling. To get a deeper spice flavor, leave the spice bag in the syrup while cooling.

How can you use gingerbread syrup?

Have some fun with it and try making a pancake board to showcase your gingerbread syrup for brunch or a holiday breakfast. You can also try some savory applications for this gingerbread syrup by using it in place of maple syrup alongside ribs, sausage, salmon or squash. Love all things gingerbread? There are also plenty of gingerbread recipes that aren't cookies.

Shannon Norris, Taste of Home Senior Food Stylist

Nutrition Facts

2 tablespoons: 108 calories, 0 fat (0 saturated fat), 0 cholesterol, 0 sodium, 28g carbohydrate (27g sugars, 0 fiber), 0 protein.

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