Warm Gingerbread Syrup

Warm gingerbread syrup is spicy and sweet, made with both fresh and powdered ginger. Put a little zip in your drinks and desserts this holiday season.

Here the warm refers to the spiciness that the fresh and ground ginger add to this gingerbread syrup, although you can certainly warm it to serve as well. Pour it over ice cream, drizzle it on a Victoria sponge cake, add some to your hot cocoa, tea or warm apple juice. A tablespoon or two of gingerbread syrup is also delightful poured in a Champagne flute and topped up with bubbly.

As a person who makes jams and chutneys and syrups, I know the work that goes into them. That’s why I am always grateful to receive a homemade food gift. Heck, who am I kidding? I am always happy to receive a food gift if it is special, even if it’s store bought.

This week my Sunday Supper group is sharing recipes for homemade food gifts. I’ve got to tell you that I am thrilled with how this warm gingerbread syrup turned out and I am having a hard time parting with it. We love spicy food at our house but I tend to think of chilies bringing the heat. I forget how spicy and warming ginger can be! This stuff would be wonderful simply added to some hot water on a chilly night. It’ll warm you up from the inside.

Ingredients
2 3/4 cups or 615g golden caster sugar
1 tablespoon ground ginger (make sure it’s fresh – old spices lose their flavor and potency)
2 thick slices of fresh ginger
1 cinnamon stick

Note: Golden caster sugar is fine, free flowing dry sugar that is unrefined so it adds color and a bit of a buttery flavor to this syrup. If you can’t find it where you live, you can use regular fine white sugar but replace a tablespoon or two with brown sugar to get the same effect. This is the brand I used, available on Amazon. Unfortunately, the shipping makes it a pretty expensive option though.

Method
Put the sugar, ground ginger and fresh ginger into a pot with the cinnamon stick. Pour in 1 2/3 cups or 385ml water. Bring to a low boil. Stir occasionally to help the sugar dissolve.  Boil gently for about 8-10 minutes or until the syrup has reduce a little.

Strain the syrup through some cheesecloth set in a fine strainer over quart- or liter-sized measuring cup. The above ingredients yielded 2 1/2 cups or 600ml of warm gingerbread syrup.

Pour into sterilized bottles and decorate with fabric or ribbons.

Enjoy!

If you are looking for some homemade food gift recipes to make for your loved ones this year, Sunday Supper has got you covered. Check out this major list of options. Many thanks to our host this week, Christie of A Kitchen Hoor's Adventures and our event manager Cricket from Cricket's Confections.

Baked Goods

• Cinnamon and Spice Granola by Simple and Savory
• Coconut Macaroon Tarts by Asian In America
• Cranberry Coffee Cake by Food Done Light
• Mini Pumpkin Breads by That Skinny Chick Can Bake
• Snowman Poop by Palatable Pastime

Candy

• A Trio of Brittle by The Freshman Cook
• Grandma’s Peanut Butter Balls by Cricket’s Confections
• Homemade Peanut Brittle by A Kitchen Hoor’s Adventures
• Homemade Twix Bars by Pies and Plots
• Peanut Butter Fudge by Family Around The Table
• Superfoods Fruit & Nut Bites by My Life Cookbook
• Toffee Candied Peanuts by New South Charm
• Turron de Jijona (Spanish Soft Nougat) by Caroline’s Cooking

Chocolate

• Espresso Fudge by Cosmopolitan Cornbread
• Peppermint Bark Candy by Life Tastes Good
• Peppermint Bark Popcorn by A Mind “Full” Mom
• Red Wine Hot Fudge Sauce by The Crumby Cupcake

Jams, Syrups, Drinks

• Blood and Sand Jam by Hezzi-D’s Books and Cooks
• Creamy Lemoncello by Monica’s Table
• Homemade Hot Cocoa Mix by My Imperfect Kitchen
• Warm Gingerbread Syrup by Food Lust People Love

Mixes and Spices

• Cherry Almond Scone Mix by Baking Sense
• Cranberry Almond Quick Bread Mix by Cindy’s Recipes and Writings

 

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