Ginger Wine Recipes

Still-Life with a Late Ming Ginger Jar
Still-Life with a Late Ming Ginger Jar | Source

Ginger Wine

Ginger wine provides an interesting flavor and bit of a bite and itself may be made from many recipes. Two of these variations are included in the recipes offered below and the last recipe at the end of the page is one for an easy 24-hour variety of ginger wine. It is fast and easy.

Ready made ginger wine has origins in the UK and elsewhere and can by purchased in markets and wine shops.

One very interesting recipe below makes its own ginger wine that is formed during the marination of trout fillets, and is very good overall. The sake and the ginger combine with other ingredients in this dish for a unique Asian ginger wine flavor.

A large quantity of Ginger Roots.
A large quantity of Ginger Roots.

Gingerbread Pudding

INGREDIENTS

  • 4 oz ginger in syrup (about 8 pieces)
  • 1 teaspoon grated ginger
  • 6 oz self-rising flour
  • 1/4 tsp ground ginger
  • 1/2 tsp each of ground cinnamon, cloves, and baking powder
  • 3/4 tsp baking soda
  • 2 whole eggs
  • 3oz butter, softened
  • 4oz light brown sugar
  • 1 Tbsp black treacle or molasses
  • 1 apple – cored, peeled, and diced 
  • 6 OZ warm water

GINGER WINE AND BRANDY SAUCE

  • 4 Tbsp ginger wine 2 Tbsp brandy
  • 6oz dark brown sugar
  • 4oz unsalted butter
  • 2 pieces of ginger, diced

You will also need individual pudding cups, well buttered or cooking sprayed on a cookie sheet.

INSTRUCTIONS

  • Pre-heat oven to 350 degrees F.
  • Place pieces of ginger in a blender or food processor and process 7-10 seconds. 
  • Sift together the flour, spices, baking powder and soda in a mixing bowl.
  • Add eggs, butter, sugar, and treacle or molasses. 
  • Add the grated ginger and whisk gradually, adding 6 OZ warm water until smooth.
  • Carefully fold in the apple pieces and remaining ginger.
  • Pour batter into pudding cups on the baking sheet and bake for 35 minutes, or until springy to the touch.
  • Remove from the oven and let stand 5 minutes.
  • Run a sharp knife blade around the edges and remove form cups. 
  • Allow puddings to cool and keep wrapped in plastic wrap.
  • For the sauce, gently melt the sugar and butter together and whisk in the ginger wine and brandy and then add chopped ginger.
  • To serve, preheat the broiler to its highest setting and arrange the puddings on the baking sheet. Spoon the sauce over the puddings and place under broiler until slightly crunchy sauce bubbles.
  • Serve with cream, clotted cream, or ice cream. 

Flavorful Rosemary

Source

Rosemary Ginger Wine Lamb

INGREDIENTS

Serves 6

  • 6 Medallions of lamb
  • 1 Recipe for brown gravy - or use a mix/
  • 1 Tbsp butter
  • 4 Sprigs fresh rosemary 
  • 1/4 Cup ginger wine
  • 1 Tbsp honey, warmed to make it flow and mix

INSTRUCTIONS

  • Make the gravy with a bit less water or broth than usual, for a thick sauce. 
  • Heat the butter in a skillet and cook lamb with the rosemary, browning meat on both sides.
  • Add ginger wine and cook for 2 additional minutes.
  • Add warm honey and cook another 2 minutes.
  • Add 3 or 4 Tablespoons of the thickened gravy and heat through the juices in the pan.
  • Serve with potato cakes or new potatoes, and cooked carrots.

Clementines and Ginger

Clementines
Clementines | Source

Beef in Ginger Wine with Clementines

Serves 6

INGREDIENTS

  • 1 star anise
  • 2 Tbsp vegetable oil
  • 1.5 pounds of braising steaks
  • 6 clementines, peeled
  • 18 shallots, sliced thin
  • 4 Tbsp all purpose flour
  • 2 Cups ginger wine
  • 1 Cup beef or vegetable stock
  • Salt and pepper to taste.

INSTRUCTIONS

  • Preheat the oven to 300°F.
  • Heat 1 Tablespoon of oil in a Dutch oven on the stove top.
  • Add beef in batches and cook until browned.
  • Transfer beef to a plate and set aside.
  • Purée clementines in a and press through a sieve to catch the juice in a bowl. Or, purchase clementime juice.
  • In the Dutch oven, heat the remaining oil, add the shallots and cook 4 minutes until light brown.
  • Stir in the flour completely and cook for 2 minutes.
  • Pour in the ginger wine and stir, scraping bottom and sides to deglaze the Dutch oven and recover all pieces of meat.
  • Bring mixture to the boil add the stock.
  • Return the beef to the Dutch oven with juices and add clementine juice; stir in the star anise and salt and pepper.
  • Cover the Dutch oven and place inside preheated oven for 1 hour.
  • Remove lid and continue cooking another hour, stirring occasionally until beef is tender.

Trout with Ginger Wine

Trout Fillet.
Trout Fillet.

Asian Fish with Ginger Wine

Serves 8

This recipe creates its own ginger wine during the marinating process.

INGREDIENTS

  • 1 Cup green onions sliced thin
  • 1/4 Cup orange juice
  • 3 Tablespoons minced or ground ginger
  • 2 Tablespoons rice wine
  • 1 1/2 Tablespoons fish sauce
  • 1 Tablespoon chopped lemon grass
  • 1/2 teaspoon sesame oil
  • 1/2 teaspoon chopped red chile pepper
  • 1/4 teaspoon salt
  • 1/4 teaspoon white pepper
  • Four 6-OZ trout fillets

 ADDITIONAL INGREDIENTS

  •  1/4 Cup red bell pepper, cut to 1/8-inch strips and 6 Springs of cilantro 

INSTRUCTONS

  • Combining everything except the cilantro and bell pepper and arrange ingredients into a 9 x13 baking dish. 
  • Marinate the fish in refrigerator for 2 hours, turning every 30 minutes.
  • Preheat oven to 350° F and bake fish AND its marinade for just 17 minutes or until fish is flaky. 
  • Use bell pepper and cilantro for garnish. 

Easy 24-Hour Ginger Wine

INGREDIENTS

  • 1 Tablespoon grated lemon zest 1 Tablespoon lemon juice
  • 1 bottle white wine
  • 1/3 cup honey
  • 1 Tablespoon grated ginger
  • 1/4 cup golden raisins, chopped coarse
  • 1 OZ brandy

In a ceramic pan on medium heat, combine lemon zest and juice, wine, honey, ginger, and raisins and stir. Raise heat to medium-high until honey is liquefied, about 3-4 minutes. Do not boil. Add brandy, stir, and put into a glass canister or bottle. Refrigerate 24 hours, strain, and return to the container.

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Comments 24 comments

Sybille Yates profile image

Sybille Yates 8 years ago

You are a star Patty! Thumbs up and stumbled ;-) Thanks ever so much, SY


Patty Inglish, MS profile image

Patty Inglish, MS 8 years ago from North America Author

Tahnks! - I'm certainly glad you like this one. :)


The Old Firm profile image

The Old Firm 8 years ago from Waikato/Bay Of Plenty, New Zealand

Hey, a hub that includes food and booze. Your my kind of girl!

Cheers, T.O.F.


Patty Inglish, MS profile image

Patty Inglish, MS 8 years ago from North America Author

When the transporter machinery is perfected, I'll send some over to you :)


The Old Firm profile image

The Old Firm 8 years ago from Waikato/Bay Of Plenty, New Zealand

Nah, I can make my own, but you can come and help me drink it. Just make sure that the transporter works right. We don't want you arriving in bits, with a mis-spelled sheet of assembly instructions. My strawberry wine from last year aint too bad either after the first mouthful to burn off the nerve ends. I've just started picking this year's crop. Got 15 dozen yesterday, should be overwhelming when the bed's in full glory.


Amanda Severn profile image

Amanda Severn 8 years ago from UK

Mmm Ginger! We used to make ginger beer when I was a kid, and we particularly enjoyed it when the corks popped out of the bottle and the beer escaped everywhere! Great recipes. Thanks.


The Old Firm profile image

The Old Firm 8 years ago from Waikato/Bay Of Plenty, New Zealand

This hub reminded me that a ginger root which I'd bought in the supermarket months ago and put in a pot of sand was shooting, so I've just been out transplanting it into the garden (I moved an embryo chilli to give it a more compatable site -it's only a LITTLE garden)


RGraf profile image

RGraf 8 years ago from Wisconsin

Another great hub!


Patty Inglish, MS profile image

Patty Inglish, MS 8 years ago from North America Author

The Old Firm - Your garden sounds a delightful place! - strawberries, ginger root, chillis, and much else I'm sure, neatly arranged for space. I hope you have a BBQ grill set up next to it, or a small outdoor kitchen would be nice :) The eels must then sit on stools lined up along the very back edge of the property line, with lines 5 deep like the old lunch counters in America. Seriously, it sounds like you produce wonders from your garden and your home must be fascinating.

Amanda - I've heard of ginger beer but never seen it; but it sounds like you had a lot of fun with it, Foam everywhere?

RGraf - I should have gone to culinary arts school, maybe. This was fun to write.


The Old Firm profile image

The Old Firm 8 years ago from Waikato/Bay Of Plenty, New Zealand

Ginger beer and ginger ale are pretty much synonymous. A weak "non-alcoholic" drink that's fermented enough to give it a fizz. That doesn't necessarily make it tasteless. Stopping the fermentation by chilling, or warming to over 30 degrees c. preserves the sweetness. So does adding more sugar before drinking it.


Patty Inglish, MS profile image

Patty Inglish, MS 8 years ago from North America Author

That's interesting, TOF. Some ginger ale here is much too weak. I like it when the fizz hits my nose first and momentarily takes my breath away. How weird is that? :)


Netters profile image

Netters 8 years ago from Land of Enchantment - NM

I love ginger. Thank you for the recipes!


Gemynii profile image

Gemynii 6 years ago from Texas

Fantastic hub! I use a lot of ginger and always eager to learn of new ways of using it! Thanks for sharing!


GmaGoldie profile image

GmaGoldie 6 years ago from Madison, Wisconsin

Love ginger - great hub! Will have to try these great recipes. Bookmarked and RATED IT UP!


Patty Inglish, MS profile image

Patty Inglish, MS 6 years ago from North America Author

Thanks, GmaGoldie. I'll have a look at your Hubs.


habee profile image

habee 6 years ago from Georgia

I love ginger!


swenia 5 years ago

ginger is the best i love the recipes its awsome !!


funky23 5 years ago from Deutschland

i think i saw this on the news last week


marystobias profile image

marystobias 5 years ago from Napa,Sanoma

Rock....

yuppie....greats wine idea....cherssssssss


Jools99 profile image

Jools99 5 years ago from North-East UK

Ginger Wine is enjoying a popular renaissance in the UK at the moment, it's made by Crabbies and is delicious.


jamterrell profile image

jamterrell 5 years ago

NEver thought of gingers used for making wines before.Great information.


IMkapten profile image

IMkapten 5 years ago

I never heard of Ginger Wine, And I'm a big fan of wine.

So I'm committed to try!

thanks!


Farmer Brown profile image

Farmer Brown 4 years ago

I have an uncle who used to chew ginger after dinner to take advantage of its medicinal properties - I think your recipes are probably a more palatable way to take down ginger. I've linked it to my hub "Grocery Store Gardening". Voted up and useful!


Patty Inglish, MS profile image

Patty Inglish, MS 4 years ago from North America Author

Pickled ginger is a bit strong, but good right out of the jar.

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