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Mix all ingredients in a large sauce pan and bring slowly to a boil, stirring frequently. Let simmer for about 15 minutes, taking care not to allow it to boil over. (It expands exponentially once it starts to boil and makes a bloody awful mess of the stove.) Strain through a fine-mesh strainer and serve with gingerbread pancakes.
Hint: You might want to serve the syrup warm with a dollop of lightly salted butter melted in it at the last minute. I personally don't like it that way, but most of our guests do. The syrup will store indefinitely, unrefrigerated, in a bottle with good seal (e.g., a commercial juice jar).
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