Prep 24 hrs
Cook 5 mins
I haven't had traditional ginger wine, but I decided to make a sort of infused ginger wine of my own, and the below is what I came up with. I tried it tonight, and YUM! :) Traditional ginger wine, produced before the holidays from scratch, is popular in some parts of England and Scotland. While this version isn't exactly traditional, this is a tasty addition to the Thanksgiving and Christmas holidays! Prep time includes letting it sit before serving.
- 1 tablespoon freshly grated lemon rind (zest of 1 lemon)
- 1 tablespoon lemon juice
- 1 (750 ml) bottle white wine
- 1⁄3 cup honey or 1⁄3 cup golden syrup, to taste
- 1 tablespoon grated fresh ginger
- 1⁄4 cup raisins, chopped roughly (can use mixture of regular and golden raisings)
- 1 ounce brandy or 1 ounce cognac, to taste
- In a non-reactive saucepan over medium heat, combine the lemon zest and juice, wine, honey or golden syrup, ginger, and raisins.
- Raise the heat to medium-high, stirring constantly until the honey or golden syrup is melted, which will take about 4 minutes, but do not allow to boil.
- Add the brandy or Cognac and place into glass container.
- Refrigerate at least one day (or two, to taste), then strain the wine and serve in small glasses; it will be slightly cloudy but very tasty and very good for helping digest those large dinners everybody had!
- Note: honey and golden syrup have different tastes, and I like both. It's nice to have the both versions of the wine with made, for different folks' tastes!
This experiment came out very well! We will be making this often, all year long. A few sips of it works very well for a troubled stomach, too.
I love Ginger Wine, Home-made Ginger Cordial, Chocolate Ginger in fact anything ginger, so was delighted to spot this one. What a good idea, Julesong. Mine is ready for tonight, New Year's Eve. So easy to make.
Made this exactly according to the recipe. Everyone who tried it loved it! It disappears faster than I thought it would. I wonder why. I steeped it for 36 hours but will do 24 hours as the ginger taste was a little too light. We prefer a stronger ginger taste. This is very easy (though a tad expensive) for me to make. And just in time for the festive season. Thanks, Jules.