Harvest Spiced Syrup
This spiced syrup is versatile and festive. It's one of my staples for fall and the holidays.
Servings 1 3/4 cups syrup approx
Ingredients
- 2 cups water
- 1 cup brown sugar
- 1 cup white sugar
- 3 cinnamon sticks
- 2 tsp cardamom
- 1/2 tsp nutmeg
- 1 heaping Tbsp fresh ginger* or 1 heaping tsp ground
- a couple whole cloves or 1/8 tsp ground
- 1/8 tsp freshly ground black pepper
Instructions
- In a medium saucepan combine all ingredients. Bring to a gentle boil.
- Reduce heat and simmer syrup for 30-40 min until reduced and syrupy. Do not stir syrup while it's cooking, otherwise it will crystallize. Dip a pastry brush in water and frequently brush down the saucepan while the syrup cooks so all the sugar melts evenly.
- Strain syrup into a glass jar. Can store at room temp or in the fridge.
Notes
*I peel a small knob of ginger with the back of a spoon and slice it before adding to the pot.
Use fresh spices if possible.