Ginger Wine Food

NEW GINGER WINE - CHRISTMAS & HOLIDAY GINGER WINE

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!

FRESH SUMMER FRUIT IN GINGER-WINE SYRUP

Steps:

• Combine wine, 1 1/2 cups water, sugar, and ginger in medium saucepan. Simmer over medium heat until reduced to 2 cups, about 16 minutes. Cool. Refrigerate until cold, about 1 hour. Remove and discard ginger.
• Place fruit in large bowl. Add syrup; toss to coat. Cover; chill at least 2 hours and up to 4 hours before serving.

MALT WHISKEY & GINGER WINE

Steps:

• Pour the malt whisky and ginger wine into a saucepan. Add the cloves and cinnamon sticks.
• Heat until warm, but do not allow to boil. Pour and serve at once.