New Ginger Wine Christmas Holiday Ginger Wine Recipes

Steps:

• 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!

Steps:

• Fill four glasses with ice; add 1/3 cup Pinot Noir and 1/3 cup ginger ale to each glass. Add 1 1/2 teaspoons cherry-flavored liqueur to each glass. Stir to combine and serve with rosemary sprigs, if desired.

Steps:

• Use a sharp knife or a vegetable peeler to remove the zest from the oranges in strips, being careful to remove only the orange part, leaving the pith behind. Then, juice the oranges into a large, heavy-bottomed pot.
• Pour the red wine and white wine into the pot with the orange juice. Place the strips of orange zest, ginger, cinnamon sticks, cloves, and brown sugar into the pot with the wine mixture; stir to dissolve the sugar.
• Cover and heat over medium-high until heated through, but not boiling, reduce the heat to medium-low and heat for an hour or longer to bring all of the flavors together. Adjust the sweetness by adding more brown sugar, as necessary. Strain and serve hot with a splash of brandy, if desired.