Spiced Orange & Clove Syrup
A warm, aromatic syrup infused with fresh orange zest and whole cloves. Perfect for drizzling over pancakes, waffles, oatmeal, or stirring into cocktails and mocktails. It fills the kitchen with a cozy winter fragrance and comes together in just 20 minutes.
For 8 servings
- prep · ~2 min
Prepare the orange.
Wash the orange thoroughly. Use a vegetable peeler to remove the zest in wide strips, avoiding the white pith. Juice the orange to get about 1/4 cup of fresh juice.
- mix · ~1 min
Combine ingredients in the saucepan.
In a small saucepan, add the sugar, water, fresh orange juice, orange zest strips, whole cloves, cinnamon stick, and a pinch of salt. Stir briefly to combine.
TIPDon't skip the pinch of salt — it balances the sweetness and makes the orange flavor pop. - boil · ~3 min
Bring to a boil and dissolve the sugar.
1.Place the saucepan over medium-high heat and bring the mixture to a gentle boil.2.Stir occasionally until the sugar dissolves completely, about 2-3 minutes. - simmer · ~11 min
Simmer the syrup until fragrant and slightly thickened.
1.Reduce the heat to low so the syrup is at a gentle simmer.2.Let it bubble gently for 10-12 minutes. The syrup will thicken slightly and the kitchen will smell warm and spicy.3.Avoid stirring during this time — just let the flavors infuse.TIPDon't over-thicken — the syrup will thicken more as it cools. You want a pourable consistency similar to maple syrup. - rest · ~10 min
Remove from heat and steep for 10 minutes.
Take the saucepan off the heat and let the syrup sit for about 10 minutes. This deepens the spice infusion.
- prep · ~1 min
Strain the syrup.
Place a fine-mesh strainer over a clean glass jar or bottle. Slowly pour the syrup through the strainer, discarding the orange zest, cloves, and cinnamon stick.
- rest · ~15 min
Cool completely and store.
Let the syrup cool to room temperature, then seal the jar and refrigerate. The syrup keeps well for up to 2 weeks in the fridge.
TIPWarm the syrup slightly before serving if it becomes too thick in the fridge.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Use a vegetable peeler to get wide strips of zest without bitter white pith. This avoids a harsh taste.
- 2Avoid stirring the syrup while it simmers; it can cause cloudiness or crystallization.
- 3The syrup thickens as it cools, so don't boil it down too much. Target a consistency like maple syrup.
- 4Store in a sterilized glass jar to extend shelf life. Let cool completely before sealing to avoid condensation.
- 5For a stronger clove flavor, lightly crush the whole cloves with a knife before adding to the pot.
- 6Warm the syrup before serving if refrigerated; it will pour more easily and release its aromatics.
Adapt it for your goals.
Alcoholic
Stir 2 tablespoons of bourbon, dark rum, or Grand Marnier into the cooled syrup for a boozy twist perfect in cocktails or over ice cream.
spiced upSpiced-up
Add a star anise pod, a few cardamom pods, or a strip of fresh ginger along with the other spices for an extra layer of festive warmth.
low sugarLow-sugar
Replace half the sugar with a granulated monk fruit sweetener or allulose to reduce calories while keeping a similar texture and sweetness.
citrus blendCitrus-blend
Swap half the orange juice and zest with lemon or grapefruit for a tangier, more complex citrus syrup.
Why this is on our healthy list.
Rich in Vitamin C
Fresh orange zest and juice provide a natural dose of vitamin C, an antioxidant that supports immune health and collagen production.
Moderate Sugar Control
This homemade syrup lets you control the type and amount of sweetener, unlike many store-bought flavored syrups that contain high-fructose corn syrup.
Contains Anti-inflammatory Spices
Cloves and cinnamon are known for their anti-inflammatory and antimicrobial properties, adding a subtle health boost with every drizzle.
No Artificial Additives
The recipe relies solely on whole spices and fresh citrus, avoiding artificial flavors, colors, or preservatives commonly found in commercial syrups.
Frequently asked questions
Fresh orange juice is strongly recommended because it has brighter flavor and no preservatives. Bottled juice can make the syrup taste dull or slightly cooked.
