Gingerbread-Spiced Syrup
2 cinnamon sticks (3 inches), broken into pieces
16 whole cloves
3 tablespoons coarsely chopped fresh gingerroot
1 teaspoon whole allspice
1 teaspoon whole peppercorns
2 cups sugar
2 cups water
2 tablespoons honey
1 teaspoon ground nutmeg
1. Place the first five ingredients on a double thickness of cheesecloth; bring up corners of cloth and tie with string to form a bag.
2. In a large saucepan, combine the sugar, water, honey, nutmeg and spice bag; bring to a boil. Reduce heat; simmer, uncovered, for 30-45 minutes or until syrup reaches desired consistency.
3. Remove from the heat; cool to room temperature. Discard spice bag; transfer syrup to airtight containers. Store in the refrigerator for up to 1 month.
Yield: 2 cups.
Nutritional Facts
2 tablespoons equals 108 calories, trace fat (trace saturated fat), 0 cholesterol, trace sodium, 28 g carbohydrate, trace fiber, trace protein.