New Ginger Wine - Christmas & Holiday Ginger Wine

"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."
 
Download
photo by Vnut-Beyond Redempt photo by Vnut-Beyond Redempt
photo by Vnut-Beyond Redempt
Ready In:
24hrs 5mins
Ingredients:
7
Yields:
1 750ml bottle
Serves:
5
Advertisement

ingredients

Advertisement

directions

  • 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!

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

  1. 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.
     
  2. 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.
     
  3. 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.
     
  4. This sounds like a great idea! If anyone is interested in trying to create a real ginger wine, I've got a recipe posted here: http://homewinery.info/viewarticle.php?id=6
     
Advertisement

RECIPE SUBMITTED BY

<p>It's simply this: I love to cook! :) <br /><br />I've been hanging out on the internet since the early days and have collected loads of recipes. I've tried to keep the best of them (and often the more unusual) and look forward to sharing them with you, here. <br /><br />I am proud to say that I have several family members who are also on RecipeZaar! <br /><br />My husband, here as <a href=http://www.recipezaar.com/member/39857>Steingrim</a>, is an excellent cook. He rarely uses recipes, though, so often after he's made dinner I sit down at the computer and talk him through how he made the dishes so that I can get it down on paper. Some of these recipes are in his account, some of them in mine - he rarely uses his account, though, so we'll probably usually post them to mine in the future. <br /><br />My sister <a href=http://www.recipezaar.com/member/65957>Cathy is here as cxstitcher</a> and <a href=http://www.recipezaar.com/member/62727>my mom is Juliesmom</a> - say hi to them, eh? <br /><br />Our <a href=http://www.recipezaar.com/member/379862>friend Darrell is here as Uncle Dobo</a>, too! I've been typing in his recipes for him and entering them on R'Zaar. We're hoping that his sisters will soon show up with their own accounts, as well. :) <br /><br />I collect cookbooks (to slow myself down I've limited myself to purchasing them at thrift stores, although I occasionally buy an especially good one at full price), and - yes, I admit it - I love FoodTV. My favorite chefs on the Food Network are Alton Brown, Rachel Ray, Mario Batali, and Giada De Laurentiis. I'm not fond over fakey, over-enthusiastic performance chefs... Emeril drives me up the wall. I appreciate honesty. Of non-celebrity chefs, I've gotta say that that the greatest influences on my cooking have been my mother, Julia Child, and my cooking instructor Chef Gabriel Claycamp at Seattle's Culinary Communion. <br /><br />In the last couple of years I've been typing up all the recipes my grandparents and my mother collected over the years, and am posting them here. Some of them are quite nostalgic and are higher in fat and processed ingredients than recipes I normally collect, but it's really neat to see the different kinds of foods they were interested in... to see them either typewritten oh-so-carefully by my grandfather, in my grandmother's spidery handwriting, or - in some cases - written by my mother years ago in fountain pen ink. It's like time travel. <br /><br />Cooking peeve: food/cooking snobbery. <br /><br />Regarding my black and white icon (which may or may not be the one I'm currently using): it the sea-dragon tattoo that is on the inside of my right ankle. It's also my personal logo.</p>
 
View Full Profile
Advertisement
Advertisement
Advertisement

Find More Recipes