In a medium saucepan over medium low flame, combine everything through the ginger.
Let simmer, stirring, about 5 to 10 minutes until the liquid turns a nice deep red.
Add sugar and increase heat slightly.
Bring just to a boil, then reduce flame and let simmer 10 minutes.
Let cool a bit, then strain into a glass container.
The syrup will keep in the fridge for about two weeks.