Today in Food History – June 5th

Happy Gingerbread Day!!

Since it is summer in the USA, I decided to offer you an alternative to Gingerbread Cake or Bread; a versatile and lighter version for the celebration of the day.   I found this posted by “well seasoned” Colleen Sowa on “Just A Pinch Recipe Club“.  The Kitchen Crew awarded this recipe a Blue Ribbon!  Enjoy!

Gingerbread Syrup

(Gift in a Jar)

Ingredients

JARS
12 half pint canning jars

SYRUP
4 c  light corn syrup
4 c  dark molasses
5 T  fresh ginger (grated)
4 T  ground ginger powder
5 T  ground cinnamon powder
½ tsp ground cloves powder
3 c  brown sugar

Directions

1. Put all ingredients in a large pot.  Cook over medium heat, stirring constantly for 15 – 20 minutes (or until the syrup is well blended and ginger is cooked.  Remove from heat and let cool.
2. Pour into sterilized 1/2 pint jars.  Wipe rims of jars.  Let cool completely.  Place lids and rings. Store in refrigerator.
3. Put a pretty ribbon on each jar with a recipe card:

Gingerbread Syrup:

• Stir 1 Tablespoon syrup into a cup of fresh hot coffee or tea.  Add cream.    Stir well.    Top with a  dollop of whipped cream and dust lightly with ground cloves.

• Drizzle on French toast, waffles, pancakes and biscuits.

• Use for flavoring in milkshakes or on ice cream.

• Use as a flavorful ingredient in cakes or muffins

• Note:  Remember to keep refrigerated

Enjoy ~~ Happy Gingerbread Day!!

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© by rgb for “On Dragonfly Wings with Buttercup Tea”, 2011 – 2012