Fall is here!!! …well if your in SoCal like me, we are still dreaming of fall as we have had a massive heat wave for past month. While Southern California is not really known for its majestic fall season like New England is, I was raised in central Kansas, and our Fall season is pretty good if I say so myself...which makes me an autumn expert, right? As we enter this glorious season I have the perfect recipe that will literally be the tipping point from a good to great waffle, pancake, or what ever else you think this liquid amber goodness can spice up. ...Gingerbread spice latte`anyone? We are making Gingerbread Syrup!!! Eek!! This recipe adds a touch of classic, home cooked, straigh out of Grandma's oven feel, to just about anything you put it on.
Last year I partnered with Fruitful Collaborations and had the pleasure of teaching this recipe at a cooking demo for the Santa Barbara Sol Food Festival. It was a fantastic day with amazing local eats! If you are in the area in July you should definitly make a plan to attend the festival.
I hope you enjoy this as much as I do!
- 1 cup thinly sliced ginger (3 gnarly stumps about 3” long)
- 24 – 1 “ pcs cinnamon stick broken
- 2 teaspoons allspice berries
- 2 teaspoons black peppercorns
- 2 whole nutmegs – coarsely chopped (or 2 heavy teaspoons ground nutmeg)
- 1 ½ teaspoons whole cloves
- 3 quarts of water + more as needed
- 3 ½ cups Honey (Organic/Local preferred). My dad sends me local honey from home, so I used some of it!
Non Edible Ingredients
- Cheese Cloth
- Baking Twine
Step 1: Cut the cheesecloth into a 12x12 inch square and make a spice infuser (bouquet), placing all of the spices and seasonings in the bag, securing it tightly with the twine.
Step 2: Combine water and spice bag in large pot; bring to boil. Boil adding more water as necessary as water evaporates, until flavors are blended and 8 cups of liquid remain (aprox 45 minutes)
Step 3: Remove spice bag; when cooled enough to handle, squeeze out any remaining liquid back into the pot.
Step 4: Stir honey into spiced water. Continue boiling until desired syrup consistence is reached (1 – 2- hrs). Transfer to clean bottles/jars to store – water bath to create a seal for 10 minutes.
Yields: 7 8oz. jars