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In a small saucepan, add the water, ginger, dark brown sugar, molasses, orange zest, cinnamon, cloves and allspice. Stir to combine.
Over medium-high heat, bring to a boil. Stir every so often to help dissolve the sugar.
When the mixture boils and the sugar dissolves, turn off the heat and stir in the vanilla extract.
Allow to steep for at least 15 minutes.
Strain the syrup to separate the solids.
Store in an airtight container in the refrigerator for several weeks.