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Ginger Wine Recipes

Patty collects recipes and gadgets from the past and is particularly interested in early American history and all Indigenous Peoples.

Still-Life with a Late Ming Ginger Jar

Still-Life with a Late Ming Ginger Jar

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.


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.
Flavorful Rosemary

Flavorful Rosemary

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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.


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 Fillet.

Trout Fillet.

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.


  • 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


Patty Inglish MS (author) from USA and Asgardia, the First Space Nation on February 04, 2012:

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

Farmer Brown on February 04, 2012:

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 on October 19, 2011:

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

So I'm committed to try!


jamterrell on October 12, 2011:

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

Jools Hogg from North-East UK on September 01, 2011:

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

marystobias from Napa,Sanoma on June 17, 2011:


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

funky23 from Deutschland on February 24, 2011:

i think i saw this on the news last week

swenia on February 01, 2011:

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

Holle Abee from Georgia on April 17, 2010:

I love ginger!

Patty Inglish MS (author) from USA and Asgardia, the First Space Nation on January 30, 2010:

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

Kelly Kline Burnett from Madison, Wisconsin on January 30, 2010:

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

Gemynii from Texas on December 16, 2009:

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

Netters from Land of Enchantment - NM on December 01, 2008:

I love ginger. Thank you for the recipes!

Patty Inglish MS (author) from USA and Asgardia, the First Space Nation on November 30, 2008:

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 from Waikato/Bay Of Plenty, New Zealand on November 29, 2008:

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 (author) from USA and Asgardia, the First Space Nation on November 28, 2008:

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.

Rebecca Graf from Wisconsin on November 27, 2008:

Another great hub!

The Old Firm from Waikato/Bay Of Plenty, New Zealand on November 26, 2008:

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 from UK on November 26, 2008:

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 from Waikato/Bay Of Plenty, New Zealand on November 26, 2008:

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 (author) from USA and Asgardia, the First Space Nation on November 26, 2008:

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

The Old Firm from Waikato/Bay Of Plenty, New Zealand on November 26, 2008:

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

Cheers, T.O.F.

Patty Inglish MS (author) from USA and Asgardia, the First Space Nation on November 26, 2008:

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

Sybille Yates on November 26, 2008:

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

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