I had made Gingerbread Biscotti for my Foodie Secret Santa recipients and it could have been enough, but then Gingerbread Syrup popped into my head and simply wouldn’t budge. I made it, not knowing what to expect, figuring that if it was awful the cookies would have to suffice.
I threw it together in five minutes early one morning before a meeting. Left it to steep as it cooled. Took a tentative taste and briefly contemplated not sending it but hording it all for myself. Have I mentioned I love gingerbread?
This stuff is seriously good. Seriously. But that didn’t stop me from worrying just a little — perhaps the Gingerbread Syrup would be a bit too strong, a bit too American, a bit to Starbucks — but it went well with the biscotti and looked adorable in little jars so I figured I may as well send it along in the gift packs.
It was undoubtedly the biggest hit you can imagine and everyone has been chasing the recipe since they discovered I had sent it to them. Good thing one of my recipients is American, one a huge gingerbread fan and the third has just been eating it with a spoon — ha!
Who knew?! And it would be terribly cruel to make you wait any longer.
Between cookies, truffles, biscotti, pie ice cream and now syrup I’ve been on fire this past week or so. It’s bound to continue right up until Christmas (with at the very least another truffle recipe, a Christmas craft and maybe even a cookbook peek). At which stage I may simply pass out and not touch a computer or camera until next year. (Yeah right.)
In the meantime, pour some syrup on me.
(Name that album, extra points if you can guess on which birthday I got the cassette tape. Yes cassette tape, I also had a side-ponytail and many a sequined shirt. There are photos that should never see the light of day.) In other news, delirious.
Makes approx 1 1/4 c
- 1/2 c unsulfured molasses
- 1/2 c raw sugar
- 1/2 c water
- 4 thick slices fresh ginger, bruised with handle of a knife
- 1/2 tsp ground ginger
- 1/4 tsp cinnamon
- pinch sea salt
Combine all ingredients in a small sauce pan. Bring to a boil then immediately reduce to a low simmer — watch it like a hawk lest it volcanoes everywhere while coming up to a boil.
Simmer 7 – 10 minutes until sugar is melted and syrup is just beginning to thicken, you don’t want to reduce it too much. Cool to room temp then fish out ginger slices.
Serve on everything. Thinking it may even be nice on roast turkey for Christmas Day!
- I let the syrup cool and infuse then re-heated it to a simmer before pouring into sterilized jars.
vegan // vegetarian // gluten-free // dairy-free // soy-free // nut-free