PUMPKIN SPICE SYRUP

Makes: approximately 2 cups (500 mL)

2 cups (500 mL) granulated sugar

2 cups (500 mL) water

2 tsp (10 mL) ground cinnamon 1 tsp (5 mL) dried ground ginger 1/4 tsp (1 mL) nutmeg

1/8 tsp (. 5 mL) ground allspice 2 tbsp (30 mL) molasses

1 tsp (5 mL) pure vanilla extract

1. Stir the sugar, water, spices and molasses together in a heavy pot. Bring the mixture to a boil, then turn down to a gentle simmer. Cook for 5 minutes. Remove from the heat, transfer to a heatproof bowl. Cover loosely and let sit overnight.

2. Strain the syrup through a fine meshed sieve lined with 2 layers of cheesecloth. Store in a tightly covered jar for up to 1 month. Refrigerate for longer storage. Note: This is the easiest of all the syrups to make and uses ingredients that most people have in their kitchens.