Ginger in Spiced Syrup

Christmas is the time of warm and intense spices, and ginger certainly ranks high amongst those spices that I particularly associate with the holiday season. In this recipe, it’s coming along as a preserve in a spiced syrup, combining more than one of those lovely earthy flavors of this time of the year.

Ginger in syrup is both a lovely side and ingredient to desserts, cakes and seasonal sweets, it goes nicely with your tea or does particularly well as an extra spice-kick to a self-made cup of mulled wine.

And in case you should still be hunting for ideas – how about giving a self-made Christmas present coming out of your own kitchen this year to your friends and family?



  • ca. 250 grams of fresh ginger, peeled & roughly cubed
  • Juice of on lemon
  • 200 grams of rock sugar or demerara sugar
  • 1 star anise
  • 1/2 cinnamon stick
  • 6 cloves


  1. Bring roughly 1/2 l of water to the boil, add the lemon juice and the ginger and simmer for roughly 15 minutes (give it a longer cooking time if your ginger is already on the tougher side).
  2. After 15 minutes, bring 250 ml of water to the boil in a separate pot. Add the sugar and let dissolve.
  3. Strain the ginger and add to the water and sugar mix. Add the spices and let simmer until the liquid thickens.
  4. Fill into preserving glasses (disinfect with boiling water before use). In properly disinfected glasses, the ginger will preserve for a long time.