Gingerbread Syrup

Name: Gingerbread Syrup
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 2 cups.
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

TOTAL TIME: Prep: 20 min. Cook: 35 min. + cooling YIELD: 2 cups.

Here’s a wonderful treat for the winter. Stir a tablespoon of this syrup into coffee, tea or cider. Drizzle it over pancakes, hot cereal or yogurt. Or use it as a glaze for roast chicken or pork chops! — Darlene Brenden, Salem, Oregon

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.

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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