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Ginger Wine Recipes

Updated on January 30, 2017
Patty Inglish, MS profile image

Patty collects various recipes from past generations and is interested in early American history, the Civil War, and the 19th century.

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

Give me wine to wash me clean of the weather-stains of cares.

— Ralph Waldo Emerson

Sparkle and Bite

Ginger wine provides an interesting flavor with a bit of a bite and sparkle.

This wine may be made from many recipes and two of these variations are included below, with easy instructions. The last recipe is one for an easy 24-hour variety of ginger wine that is tasy as well as fast and easy.

Ready-made ginger wine has origins in the UK and elsewhere, available for purchase at many types of markets and wine shops.

One very interesting recipe below makes its own ginger wine that is formed during the marination of trout fillets. 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 With Ginger Wine


And I had but one penny in the world. Thou should’st have it to buy gingerbread.

— Love's Labors Lost


  • 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


  • 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.


  • 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.

Rosemary Ginger Wine Lamb

Flavorful Rosemary
Flavorful Rosemary | Source

The wolf also shall dwell with the lamb, and the leopard shall lie down with the kid.

— Isaiah 11:6


Serves 6

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


  • 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.

Beef in Ginger Wine with Clementines

Clementines | Source

Wine is sunlight, held together by water.

— Gallileo

Serves 6


  • 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.


  • 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. | Source

White wine is like electricity.

— James Joyce

Serves 8

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


  • 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-ounce trout fillets


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


  • 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



  • 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.

© 2008 Patty Inglish MS


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    • Patty Inglish, MS profile imageAUTHOR

      Patty Inglish MS 

      7 years ago from USA and Asgardia, the First Space Nation

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

    • Farmer Brown profile image

      Farmer Brown 

      7 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!

    • IMkapten profile image


      8 years ago

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

      So I'm committed to try!


    • jamterrell profile image


      8 years ago

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

    • Jools99 profile image

      Jools Hogg 

      8 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.

    • marystobias profile image


      8 years ago from Napa,Sanoma


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

    • profile image


      8 years ago from Deutschland

      i think i saw this on the news last week

    • profile image


      8 years ago

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

    • habee profile image

      Holle Abee 

      9 years ago from Georgia

      I love ginger!

    • Patty Inglish, MS profile imageAUTHOR

      Patty Inglish MS 

      9 years ago from USA and Asgardia, the First Space Nation

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

    • GmaGoldie profile image

      Kelly Kline Burnett 

      9 years ago from Madison, Wisconsin

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

    • Gemynii profile image


      10 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!

    • Netters profile image


      11 years ago from Land of Enchantment - NM

      I love ginger. Thank you for the recipes!

    • Patty Inglish, MS profile imageAUTHOR

      Patty Inglish MS 

      11 years ago from USA and Asgardia, the First Space Nation

      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? :)

    • The Old Firm profile image

      The Old Firm 

      11 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 imageAUTHOR

      Patty Inglish MS 

      11 years ago from USA and Asgardia, the First Space Nation

      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.

    • RGraf profile image

      Rebecca Graf 

      11 years ago from Wisconsin

      Another great hub!

    • The Old Firm profile image

      The Old Firm 

      11 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)

    • Amanda Severn profile image

      Amanda Severn 

      11 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 

      11 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.

    • Patty Inglish, MS profile imageAUTHOR

      Patty Inglish MS 

      11 years ago from USA and Asgardia, the First Space Nation

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

    • The Old Firm profile image

      The Old Firm 

      11 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 imageAUTHOR

      Patty Inglish MS 

      11 years ago from USA and Asgardia, the First Space Nation

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

    • Sybille Yates profile image

      Sybille Yates 

      11 years ago

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


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