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Posted by: gulfcoastguy, Wednesday, February 13, 2013, 10:44pm
Honey Habenero Ginger Syrup

1 cup water
1/2 or more habanero pepper seeded and finely diced
1 1/2 tablespoon fresh ginger peeled and shredded
3 tablespoons honey
1 cup white sugar

Combine and cook 15 minutes
I don't know why the white sugar couldn't be replaced with more honey

BTW I'd use this as a glaze for poultry or fish.
Posted by: Lloyd, Wednesday, February 13, 2013, 11:25pm; Reply: 1
Sounds great. Probably work well with any hot pepper?
Posted by: gulfcoastguy, Thursday, February 14, 2013, 12:00am; Reply: 2
Quoted from Lloyd
Sounds great. Probably work well with any hot pepper?


Maybe though habenero has both a fruity taste and a delayed heat punch. I might try it with Lemon Drop pepper if I needed to tone it down. Regardless I'd use a ripe as opposed to a green pepper.
Posted by: san j, Thursday, February 14, 2013, 2:00am; Reply: 3
There are some delicious pepper jellies on the market. These are great as ready-made glazes - you can add ginger to these, too.
(Likewise ginger marmalade, to which you might add the peppers.)
Posted by: gulfcoastguy, Thursday, February 14, 2013, 3:15am; Reply: 4
I've got one on my desk. The gardening forum does an annual holiday gift exchange. One of the items was cup mason jar of "cranberry pepper jelly". I thought of swirling it into my basic cheescake recipe sometime. Of course One gift was a pint of yellow tomato juice. I guess I'll regift that one. I gave pint jars of my home made bbq sauces.
Posted by: Amazone I., Thursday, February 14, 2013, 8:10am; Reply: 5
yiikes how does it come that you can have honey dearest gcg ??) :o.... I feel very  :P
with any honey...... and it is also fixed as a no-go in my foodrecommendations.... :B
Posted by: ruthiegirl, Thursday, February 14, 2013, 3:58pm; Reply: 6
Quoted from gulfcoastguy
Honey Habenero Ginger Syrup

1 cup water
1/2 or more habanero pepper seeded and finely diced
1 1/2 tablespoon fresh ginger peeled and shredded
3 tablespoons honey
1 cup white sugar

Combine and cook 15 minutes
I don't know why the white sugar couldn't be replaced with more honey

BTW I'd use this as a glaze for poultry or fish.


If you're going to cut out the sugar, cut out the water as well. Equal parts sugar and water makes a nice sugar syrup- and it usually boils down to less than a cup after cooking. If you're going to make this with pure honey (just honey and ginger, nothing else added) I'd suggest 3/4 cup honey to make about the amount in this recipe. Or maybe cook the ginger in 2 ounces of water and then add 3/4 cup honey.
Posted by: Jane, Thursday, February 14, 2013, 9:25pm; Reply: 7
I use New England Cranberry - Cranberry Pepper Jelly in a lot of recipes.  I mix it with compliant salsa (I often use the DL Jardine's Peach Salsa) and make sweet and sour meatballs or brisket.  I've even added it to a little mayo to punch up chicken or turkey salad.  Stonewall Kitchens also has a peach hot pepper jelly that you can use too.  They also have a cranberry horseradish sauce.
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