►Combine ingredients in a 2-quart saucepan over medium heat until sugar has dissolved, about 2 minutes. Reduce heat to low and cook for 10 to 15 minutes, until the syrup has thickened.

►Strain, discard ginger and cinnamon, and store in the refrigerator until ready to use. Makes about ½ cup. Leftover syrup will keep, refrigerated, for about 2 weeks.