Recipe by Julesong
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
Directions See How It's Made
- 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!