brown sugar syrup

The Holidays are here and if you’re looking for a new twist on your traditional Holiday ham, you’ll definitely want to try Kilimanjaro’s Brown Sugar Syrup. We made a few creative modifications to an age-old recipe to produce a sweet syrup with a very slight citrusy pop that adds a  new dimension to your Holiday meal. Grab a bottle and start a new flavor tradition this year!


Are you looking for something unique to give your family, friends or clients this year? Why not give the gift of delicious gourmet with Kilimanjaro’s Ginger Snap Gift Basket?

Featuring a 12 ounce bottle of Kilimanjaro’s famous Sunrise Ginger Syrup, 12 ounces of our new Southern Brown Sugar Syrup (excellent for mixed drinks or basting your holiday ham), The Kentucky Bourbon Cocktail Book (chock full of delicious cocktail recipes) with a bookmark including the recipe for our exclusive Ginger Snap drink to keep track of your favorite pages and, to top it off, a deliciously decadent 4 ounce block of chocolate fudge all tucked inside a beautifully hand crafted basket.
We offer shipping and local (Louisville, KY) delivery service.

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The Holidays are just around the corner and one of the best comfort foods for this time of year is gingerbread. So, I thought I’d share this wonderful pumpkin gingerbread recipe with all of you. It’s perfect for Thanksgiving,  Christmas or as a delicious dessert or snack.

Serves:  Prep: 10min|Cook: 1hr 0min |Total: 1hr 10min

* 1 3/4 C whole wheat pastry flour
* 2 1/2 tsp ground cinnamon
* 2 1/2 tsp ground ginger
* 2 tsp baking powder
* 3/4 tsp freshly grated nutmeg
* 1/2 tsp baking soda
* 1/4 tsp salt
* 1/4 C chopped crystallized ginger
* 2 lg eggs
* 1 lg egg white
* 1/2 C canola oil (MUFA)
* 1/2 C sunrise ginger syrup
* 1/3 C packed brown sugar
* 1 C canned pure pumpkin

Preheat oven to 350 degrees F. Coat 9″ x 9″ baking pan with cooking spray.
Combine flour, cinnamon, ground ginger, baking powder, nutmeg, baking soda, and salt in large bowl. Stir in crystallized ginger.
Whisk eggs, egg white, oil, ginger syrup, and sugar in medium bowl. Whisk in pumpkin. Fold into dry ingredients until just combined. Pour into prepared pan.
Bake 35 to 40 minutes until gingerbread starts to pull away from pan sides and wooden pick inserted in center comes out clean. Remove from oven and cool on rack (may also be served warm). Garnish with sliced crystallized ginger if desired.

Enjoy this tasty recipe and Happy Holidays!

Ask your local grocer to carry Kilimanjaro Foods’ line of gourmet sauces


The phone rang at 4:30 in the afternoon. It was a beautiful Friday and I was just about to go outside to water the garden. “Honey, James wants to come over tomorrow and discuss some projects we have coming up at the office” Rick is always so nervous when his supervisor wants to discuss business at our home. “No problem. I’ll whip up something delicious for you two to snack on” I said. “Thank you, Sue. I hear he loves hot wings…” “Oh, that’s no problem! I have a wonderful recipe for those.” Little did I know that James was about to throw me a curve ball. “Great!” Rick replied with audible relief in his voice, “Just make sure they’re not hot.” “What was that? For a second there I thought you said to make hot wings that aren’t hot.” “That’s right” Rick replied, “James can’t handle hot foods.” “Wait a minute” I was starting to get a little nervous “If he doesn’t like hot food why does he like hot wings?” I could hear some voices in the background as Rick asked some of his co-workers how their supervisor could have such conflicting tastes. “They say he likes spice…whatever that means. All I know is his stomach can’t handle hot food.” Apparently I was silent a little longer than I should’ve been. “Are you there, Sue?” “Yeah, I’m here. I don’t know how I’m going to make hot wings that aren’t hot but I’ll definitely do my best.” “Thanks again, Sue. You’re a life saver!”

As I hung up the phone, my mind was racing. “Hot wings that are spicy but not hot.” As I opened my cupboard door, Kilimanjaro’s African Jerk Sauce caught my eye. “Hey! That might work! It’s got bold flavors, it’s spicy but it’s not hot.” So I grabbed the bottle and went to work. “I hope Rick doesn’t mind having hot wings tonight for dinner, too”, I thought.

When Rick came home he was presented with a plate of non-hot hot wings. “Ok, try these” I said with a mixture of excitement and cautious optimism. He picked one up and took a bite. “Wow, this is good! It’s got spice and tons of flavor but I definitely wouldn’t call it hot. I think James will like these.”

Saturday afternoon came and I had a new batch of wings made up. Rick and James were on the patio discussing business when I brought out the plate. James perked up quickly. “These are my favorite!” He said as he bit into a wing. “And they’re just how I like them. Spicy but not hot. Hey, do you think you could give me the recipe?” “Sure thing!” I quipped and ran inside to write it down.

So that’s how Kilimanjaro’s African Jerk Sauce helped me to make hot wings that aren’t hot. There really is no recipe to share since what I used was a pretty standard hot wings recipe. The only difference is I used the jerk sauce instead of  hot sauce. So if you or someone you know loves wings but doesn’t like hot food, grab a bottle of African Jerk Sauce and give this method a try!

Ask your local grocer to carry Kilimanjaro Foods’ line of gourmet sauces


Ginger beef is crispy strips of steak tossed with a sweet and spicy sauce. If you are a fan of Mongolian beef, you will love this recipe. Of course, I’m adding a Kilimanjaro’s Sunrise Ginger Syrup and African Jerk Sauce to give it a bit of a different flavor.


1lb sirloin steak (sliced into thin strips)
¾ cup cornstarch
½ cup water
2 eggs
1 large carrot (julienned)
3 green onions (chopped)
¼ cup Sunrise Ginger Syrup
2 tablespoons Kilimanjaro African Jerk Sauce
Canola oil (for frying)
3 tablespoons soy sauce
4 tablespoons rice vinegar
1 tablespoon sesame oil
½ cup sugar


Step 1: In a bowl add cornstarch and then gradually add water while whisking. Beat eggs into cornstarch/water mixture. Add sliced steak strips and toss to coat. Pour 1 inch of oil into a wok, heat oil to 375 degrees or until oil is hot enough to fry the steak strips. Add a quarter of the steak strips at a time to the wok. Separate with a fork and cook stirring frequently until crispy. Drain on paper towels. Repeat until all the steak is gone (*you can also use a deep fryer for this).

Step 2: Drain all oil out of the wok except for 1 tablespoon. Add green onion, carrots, ginger syrup and jerk sauce. Stir fry for 30 seconds-1 minute.

Step 3: In a small bowl combine soy sauce, rice vinegar, sesame oil, sugar and red pepper flakes. Add to the wok and bring the mixture to a boil. Add beef, heat thorough and serve.
(Makes 2 Servings)

Enjoy this tasty twist on ginger beef!

Ask your local grocer to carry Kilimanjaro Foods’ line of gourmet sauces

ginger chicken salad

I’ll admit it. Chicken salads are one of my all time favorite dishes and if you enjoy them as much as I do, I think you’ll find this ginger marmalade recipe out of this world! And the best part is you can have it served up and ready to eat in only 25 minutes.


  • 4 skinless boneless chicken breast halves
  • 1/3 cup orange marmalade
  • 1/4 cup Kilimanjaro Sunrise Ginger Syrup
  • 1 teaspoon Dijon mustard
  • 1 Tablespoon extra-virgin olive oil
  • 5 teaspoons red wine vinegar
  • 8 cups mixed salad greens
  • 4 thin red onion slices, separated into rings (optional)


Place chicken on plate. Season with salt and pepper to taste.

Mix marmalade, ginger syrup and mustard in bowl. Spoon 1/4 cup of the marmalade mixture (reserving excess in separate container) over chicken and turn to coat.

Chill chicken and remaining marmalade mixture separately overnight.

Preheat broiler. Arrange chicken on broiler pan. Broil until chicken is cooked through (about 5 minutes per side).

Cool slightly. Spread remaining marmalade mixture over chicken. Cut chicken crosswise into thin strips.

Whisk oil and vinegar in large bowl. Season with salt and pepper to taste.

Add salad greens, pepper strips, and chicken; toss to coat.

Top salad with red onions if so desired.

And there you have it. A delicious ginger marmalade chicken salad to titlate your taste buds! I hope you enjoy this recipe and, as always, happy cooking!

Be sure to ask your local grocer to carry Kilimanjaro Foods’ line of gourmet sauces

ginger lime chicken

When you need a quick, healthy and tasty meal try this ginger lime chicken recipe. It only takes 15 minutes to prepare and it’s delicious. Enjoy!


1/2 cup honey mustard

zest from 1 lime

juice from 1 lime (or 2 tbs lime juice)

1/4 cup Sunrise Ginger Syrup

1 tbs soy sauce

4 boneless, skinless chicken breasts


Stir together soy sauce, ginger syrup, honey mustard, lime juice, and lime zest and spread over chicken breasts making sure to cover them evenly.

Broil chicken until cooked through and juices run clear- about 3 to 5 minutes on each side depending on the thickness of the chicken.

Be sure to ask your local grocer to carry Kilimanjaro’s line of gourmet sauces