Ginger Wine Recipes

Ginger wine itself may be made from many recipes and one is included as the last recipe offered below. 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 for a unique Asian ginger wine flavor.

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. 

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.

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.

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. 

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.