Gingerbread-Spiced Syrup Recipe

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Gingerbread-Spiced Syrup Recipe
Gingerbread-Spiced Syrup Recipe photo by Taste of Home
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Gingerbread-Spiced Syrup Recipe

Read Reviews
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Here's a wonderful treat for the season. Stir a tablespoon 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
Featured In: Homemade Syrup Recipes
MAKES:
16 servings
TOTAL TIME:
Prep: 20 min. Cook: 30 min. + cooling
MAKES:
16 servings
TOTAL TIME:
Prep: 20 min. Cook: 30 min. + cooling

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

Place the first five ingredients on a double thickness of cheesecloth; bring up corners of cloth and tie with string to form a bag.
In a large saucepan, combine the sugar, water, honey, nutmeg and spice bag; bring to a boil. Reduce heat; simmer, uncovered, for 30-45 minutes or until syrup reaches desired consistency.
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. Yield: 2 cups.
Originally published as Gingerbread-Spiced Syrup in Taste of Home Christmas Annual Annual 2013, p169

Nutritional Facts

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

  • 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
  1. Place the first five 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, for 30-45 minutes or until syrup reaches desired consistency.
  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. Yield: 2 cups.
Originally published as Gingerbread-Spiced Syrup in Taste of Home Christmas Annual Annual 2013, p169

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Reviews forGingerbread-Spiced Syrup

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MY REVIEW
brianapryl User ID: 8134413 120947
Reviewed Dec. 1, 2014

"I made this and gave it as a gift for my son's and they loved it and asked for the recipe. It's a winner."

MY REVIEW
soifry User ID: 7683077 137576
Reviewed Nov. 28, 2014

"This is amazing. Great flavor! Great to make and share for holiday gifts!"

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