Gingerbread Syrup

Name: Gingerbread Syrup
Prep time: 5 min
Cook time: 30 min
Total time: 50 min
Ingredients: 1 cup of water; 1 cup of coconut sugar or brown sugar; 2 tablespoons of unsulphured molasses (like the Grandma's brand - not blackstrap); 2 tablespoons of finely grated fresh ginger (I used a cheese grater); 2 cinnamon sticks (I used Ceylon cinnamon which has a softer flavor); 10 whole cloves; 1 teaspoon of whole allspice berries; 1 teaspoon of whole peppercorns; 1 teaspoon of ground nutmeg

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Prep Time: 5 minutes

Cook Time: 30 minutes

Total: 50 minutes

Author : Elaina Newton - The Rising Spoon

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Ingredients

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1 cup of water1 cup of coconut sugar or brown sugar2 tablespoons of unsulphured molasses (like the Grandma's brand - not blackstrap)2 tablespoons of finely grated fresh ginger (I used a cheese grater)2 cinnamon sticks (I used Ceylon cinnamon which has a softer flavor)10 whole cloves1 teaspoon of whole allspice berries1 teaspoon of whole peppercorns1 teaspoon of ground nutmeg

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Instructions

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Step 1

Peel and finely grate the ginger root using a cheese grater until you have 1-2 tablespoons. (Use one tablespoon if you like it normal and two tablespoons if you like it spicier - I used two).

Step 2

Add the water, sugar, and molasses to a small saucepan. Turn the heat to medium and stir to combine. Add the grated ginger, cinnamon, cloves, allspice, peppercorns & nutmeg. Stir again, making sure the nutmeg powder isn’t floating on top.

Step 3

Heat the mixture for several minutes, stirring occasionally as it steams, in order to dissolve the sugar. When it reaches a low boil, cover with a lid, reduce heat to low, and simmer for 25-30 minutes.

Step 4

Remove the pan from the heat, uncover, and cool for 10-15 minutes. Strain out the solids through a fine-mesh sieve and pour the syrup into a clean glass jar.

Step 5

Let the syrup cool completely on the counter, then cover with a lid, and store in the fridge. Consume within one month.