Spiced Syrup Recipes

Steps:

• Combine the sugar, 1 cup water, allspice, cloves, cinnamon and ginger in a small saucepan. Bring to a boil and cook until the sugar is completely melted. Remove from the heat and let steep for 1 hour. Strain into a small bowl, cover and refrigerate until cold.

Steps:

• Put the maple syrup in a small mixing bowl. Add the cayenne pepper and whisk to combine. Cover the bowl and set aside for at least 2 hours.

Steps:

• Stir all ingredients in heavy large deep saucepan over medium-low heat until sugar dissolves. Attach candy thermometer to side of pan (do not allow tip to touch bottom). Increase heat to high. Boil without stirring until thermometer registers 220°F, occasionally swirling pan and brushing down sides with wet pastry brush, about 12 minutes (time will vary depending on size of pan). Strain syrup into medium bowl. Cool to room temperature. (Can be made 1 day ahead. Let stand at room temperature. Rewarm before serving.)

Steps:

• Bring sugar, 1 cup water, the peppercorns, cloves, cinnamon stick, star anise, and zest to a boil in a small saucepan. Reduce heat, and simmer 5 minutes. For milder flavor, remove star anise, and discard; simmer 10 minutes more. Remove from heat. Let cool completely. Pour through a sieve into a bowl; discard solids. Syrup can be refrigerated in an airtight container up to 1 month. Syrup can be refrigerated in an airtight container up to 1 month.

Steps:

• Place all ingredients except sugar and ginger in a large saucepan and bring to a boil. Turn down the heat and simmer, covered, for two hours. Remove from heat and stir in sugar until well dissolved. Cool to room temperature, then grate the ginger and stir in. Cover and set aside for at least 12 hours. Strain through a fine-mesh sieve into a sealable jar and refrigerate.

Steps:

• Combine the pomegranate juice, wine, and lemon juice in a bowl. Whisk in the cinnamon, nutmeg, cloves and ginger. Crumble in half of the brown sugar and whisk mixture until sugar dissolves.
• Melt the butter in a skillet over medium heat and swirl to coat the pan. Immediately pour in the juice/spice mixture and increase the heat to high. Bring mixture to a boil while whisking to prevent scorching. Reduce heat to medium and, while stirring, add the remaining brown sugar a little at a time. Cook and stir until mixture thickens to a syrupy consistency or when it can coat the back of a spoon.
• Remove from heat and allow to cool slightly and continue to cool, 5 to 10 minutes. Stir and serve.

Steps:

• In a saucepan, combine brown sugar, cornstarch, allspice and nutmeg; mix well. Add juice or cider. Cook and stir over medium heat until syrup is bubbly and slightly thickened.

Steps:

• Heat the apple juice with the whole spices, ginger, zest and sugar. Bring to the boil, then simmer for 10 mins.
• Remove from the heat and leave to cool, then strain the syrup into small bottles.

Steps:

• Make a syrup by stirring the water and sugar together in a heavy saucepan over medium low heat until the sugar dissolves.
• Increase heat to medium high; add cinnamon sticks; boil until the syrup is reduced to a scant one cup, about ten minutes.
• Remove from heat, stir in the rose water and allow the syrup to cool.

Steps:

• Bring ingredients to a boil on medium high heat, stirring often until the sugar dissolves.
• Reduce heat and simmer 10 minutes.
• Remove from heat. Cover and let sit about 1 hour to steep.
• Strain syrup into a small pitcher; discard the solids in a strainer.
• Cover and chill in refrigerator until syrup is cold, about 3 hours.
• May be made up to 1 week ahead. Keep refrigerated until using.
• Enjoy!

Steps:

• Bring ingredients to boil over medium-high heat, stirring until sugar dissolves. Reduce heat and simmer 10 minutes. Remove from heat; cover and let steep 1 hour. Strain syrup into small pitcher; discard solids in strainer. Cover and refrigerate syrup until cold, about 3 hours. (Can be made 1 week ahead. Keep chilled.)

Steps:

• Place the first 5 ingredients on a double thickness of cheesecloth; bring up corners of cloth and tie with string to form a bag. , In a large saucepan, combine the sugar, water, honey, nutmeg and spice bag; bring to a boil. Reduce heat; simmer, uncovered, until syrup reaches desired consistency, 30-45 minutes., 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.

Steps:

• Tip all the ingredients into a pan with 125ml water, and cook over a medium heat for 5-10 mins until the sugar has dissolved and you have a thin syrup.
• Remove from the heat and leave to cool. Transfer the syrup to a sterilised bottle or jar. Will keep in the fridge for up to two weeks.

Steps:

• In a saucepan over medium-high heat, combine water, sugar, and honey. Stir in ginger, cinnamon stick, cloves, allspice, peppercorns, and nutmeg; bring to a boil. Reduce heat, cover, and simmer for 25 to 30 minutes. Let cool for 20 minutes, then strain through a fine mesh sieve, or double layer cheesecloth.