Best 20 Ginger Ale Recipes

HOMEMADE GINGER ALE

Steps:

• Make syrup:
• Cook ginger in water in a small saucepan at a low simmer, partially covered, 45 minutes. Remove from heat and let steep, covered, 20 minutes.
• Strain mixture through a sieve into a bowl, pressing on ginger and then discarding. Return liquid to saucepan and add sugar and a pinch of salt, then heat over medium heat, stirring, until sugar has dissolved. Chill syrup in a covered jar until cold.
• Assemble drinks:
• Mix ginger syrup with seltzer and lime juice (start with 1/4 cup syrup and 1 1/2 teaspoons lime juice per 3/4 cup seltzer, then adjust to taste).

GINGER ALE FRUIT PUNCH

Steps:

• In a punch bowl or large pitcher, combine all ingredients. Serve immediately.

GINGER ALE BAKED HAM

Steps:

• Place ham in baking dish or roasting pan.
• Score ham diagonally both ways about 1/8" in.
• Pour ginger ale over top.
• Pat brown sugar all over top and sides of ham.
• Bake according to ham package directions.
• (Usually 20 minutes per pound at 325 degrees).
• Serve with Potato Salad or Scalloped Potatoes (see my other recipes).

APPLE-CINNAMON BREAD PUDDING WITH GINGER ALE SAUCE

Steps:

• In a bowl, whisk together eggs, milk, rum extract, salt, and brown sugar. Stir in raisin bread, pie filling, raisins, and oatmeal packets until bread cubes are moist. Spray a 9 by 12-inch baking dish with the pan spray and pour the mixture into the dish. Set aside for 30 minutes.
• Preheat oven to 350 degrees F.
• Bake pudding until it has risen, browned, and a knife inserted in center comes out clean, about 30 to 40 minutes.
• For sauce: combine all ingredients in a bowl and blend with a hand mixer until stiff peaks form. Serve bread with a dollop of sauce. Cover and chill until ready to use.

GINGER ALE - HONEY MUSTARD GLAZED HAM

Steps:

• 1. Preheat oven at 350 degrees.
• 2. I slow cooked an 8 1/2 lb ham in a shallow roasting pan for about 2 1/2 to 3 hours. I added just a cup of ginger ale to the shallow pan and tented the ham with foil.
• 3. Prepare glaze: 30 minutes before ham is done cooking, make your glaze in a separate bowl, 3/4 cup of prepared mustard (French's, dijon... whatever your taste), 1/2 cup of honey and a 1/2 cup of light brown sugar.
• 4. Take ham out of the oven and score the top and smother with glaze. Put back in the oven for at least 10 minutes and add more glaze if desired. Or, what I did was spoon the ginger ale juices back over the glazed ham. Let cook for another 10 minutes and should be ready to serve.
• 5. As it shows in the picture, I made a side of garlic sour cream mashed potatoes and peas simmered in the ginger ale juice from the ham.

HOMEMADE GINGER ALE AND ITS CANDY

Steps:

• Mix ginger, sugar and water in a saucepan and bring to a slow simmer. Reduce mixture by 50 percent until a syrupy consistency is reached. Keep in mind that the syrup will thicken as it cools. Strain warm syrup. Allow to cool.
• While syrup is cooling, make ginger candy. Take ginger slices that have been drained out of the syrup and completely coat in sugar. Spread on sheet pan and slowly dry out in a 225-degree oven for 3 hours. Ginger slices should be dried but still chewy.
• In a tall glass of ice, add mint sprig and a ratio of 1 part ginger syrup to 7 parts soda water. Squeeze lime wedge and add to drink. Use more syrup if desired. Stir and enjoy. Can also make drink with chilled soda water and add a scoop of vanilla ice cream for a tasty Ginger Ale Float.

GINGER ALE FRUIT JELLO SALAD

Steps:

• In a large bowl, combine dry gelatin and boiling water.
• Mix well to dissolve gelatin.
• Stir in ginger ale.
• Add peaches and mix to combine.
• Pour mixture into an 8x8 dish.
• Refrigerate until firm.
• Cut and serve.

APPLE CIDER AND GINGER ALE

Steps:

• Mix in a punch bowl.
• Or serve per glass, filling the glass half full of cider and topping it off with the ginger ale.

VERNOR'S GINGER ALE SPICE CAKE

Steps:

• 1. Preheat oven to 350°. Lightly grease a (9x13 inch) pan or a (10 inch) tube or Bundt pan. In a large bowl, cream together butter and sugars. Blend in eggs, vanilla and rum extract. Add Vernor's.
• 2. In another large bowl toss together the dry ingredients. Add to the creamed mixture and mix well. Spoon into prepared pan. Bake until the cake springs back when lightly pressed (45 minutes for sheet pan and 60 minutes for the tube or Bundt pan). Cool for 5 minutes before removing from pan. Cool thoroughly on a rack. Dust with confectioners' sugar. The (9x13 inch) cake may be served from the pan.

GINGER ALE BRISKET

Steps:

• In the bottom of a Dutch Oven, slice the onions and place brisket on top of them.
• Mix the ketchup, onion soup mix, ginger ale and wine together and pour them over the meat. Note:If you want more gravy, you can add more ginger ale or water.
• Cook for 2-3 hours until fork tender either in top of the stove or in a 350 degree F. oven. If you place meat in the oven, make sure your Dutch oven doesn't have a plastic knob on the lid (like mine does).
• Cool and slice against the grain.

GINGER ALE GLAZED HAM FOR EASTER DINNER

Steps:

• 1. Preheat oven to 300 degrees F. But follow the directions for the ham that you have purchased.
• 2. I had to remove the wrapping and the disk covering the bone, and then wrap the ham tightly in aluminum foil. Then place in a large pan with a 2 inch side. No water was needed. Place ham in middle rack and bake for 13 -15 minutes per pound. My ham needed 2 1/2 hours baking time.
• 3. GLAZE RECIPE: Add the ginger ale, ground mustard, brown sugar & cloves to a medium sauce pan, then stir to blend. Place over medium high heat and bring to a boil, whisking as you go. Do not leave sauce pan unattended or it can quickly boil over. Continue to stir as glaze will thicken in just a few minutes about 5 to 10 minutes. When glaze becomes syrupy remove from heat and add butter, then stir till butter melts. Then brush glaze over ham on all sides.
• 4. I baked the ham for 2 hours, then made the glaze while the ham was baking, removed the ham after the 2 hours has elapsed, then glazed the ham on all sides, then returned it to the oven. Then repeated this step 2 additional times for a total of 30 minutes. There was juice that accumulated in the bottom of the pan from the ham.
• 5. I lined a platter with fresh greens, and added some decorative fruit that I had cut, and placed a cherry in the middle of each piece of citrus fruit , added a few green & red Grapes that I drizzled with Agave nectar and dusted with powdered sugar.
• 6. Added the ham & carefully separated the slices & arranged them on the tray in an attractive manner.

FRUIT TEA GINGER ALE PUNCH

Steps:

• In a punch bowl or large container make a syrup of the sugar and tea.
• Add fruit juices and enough water or more tea-- approximately 1 cup-- to make 24 cups (1 1/2 gallon).
• Freeze this punch base.
• Defrost and stir in ginger ale to make mixture"slushy".
• Serve in a large punch bowl.

GINGER ALE ICE CREAM FLOATS

Steps:

• NOTE: original recipe specified Reed's Apple ginger brew.
• Scoop 1 cup ice cream into individual sundae glasses.
• Pour enough ginger brew to the top without spilling over.
• Enjoy immediately. Diet later.

DARK AND STORMY WITH GINGER ALE

Steps:

• Fill a large pitcher with ice cubes. Add ginger ale, and top with dark rum.

ALTON BROWN'S GINGER ALE

Steps:

• Place the ginger, sugar, and 1/2 cup of the water into a 2-quart saucepan and set over medium-high heat. Stir until the sugar has dissolved. Remove from the heat, cover and allow to steep for 1 hour.
• Pour the syrup through a fine mesh strainer set over a bowl, pressing down to get all of the juice out of the mixture. Chill quickly by placing over and ice bath and stirring or set in the refrigerator, uncovered, until at least room temperature, 68 to 72 degrees F.
• Using a funnel, pour the syrup into a clean 2-liter plastic bottle and add the yeast, lemon juice and remaining 7 cups of water. Place the cap on the bottle, gently shake to combine and leave the bottle at room temperature for 48 hours. Open and check for desired amount of carbonation. It is important that once you achieve your desired amount of carbonation that you refrigerate the ginger ale. Store in the refrigerator for up to 2 weeks, opening the bottle at least once a day to let out excess carbonation.

GINGER ALE GLAZED CARROTS

Steps:

• Directions In a 12-inch saute pan over medium heat, combine the carrots, butter, salt and ginger ale. Cover and bring to a simmer. Once simmering, remove the lid, stir, and reduce the heat to low. Cover again and cook for 5 minutes. Remove the lid, add the chili powder and increase the heat to high. Cook, tossing occasionally, until the ginger ale is reduced to a glaze, approximately 4 to 5 minutes. Pour into a serving dish and sprinkle with the parsley. Serve immediately.

GINGER-ALE + GINGER CANDY

Steps:

• Bring ginger, water, and sugar to a rolling boil.
• Turn heat to low.
• Let mixture simmer and reduce to a strong-tasting syrup.
• Strain syrup from ginger slices.
• Refrigerate syrup to thicken.
• Mix 1 part syrup to 7 parts seltzer water (depending how strong you like it).
• Add lime juice to taste.
• Toss remaining ginger slices in sugar.
• Place in warming oven and let dry.

EASY NO-PEEK BEEF TIPS (MADE WITH GINGER ALE)

Steps:

• 1. Pre-heat oven to 350 degrees.
• 2. In a greased casserole dish, sprinkle onion soup mix over beef.
• 3. Spoon mushroom soup over meat; add ginger ale. DO NOT STIR.
• 4. Bake covered at 350 degrees for 2 hours. DON'T PEEK. Serve over noodles or rice.

GINGER ALE

Steps:

• Stir ginger juice, sugar and lime juice in 16-ounce glass until sugar is dissolved. Add ice and the club soda. Garnish with lime wedge.

HOMEMADE GINGER ALE

Steps:

• Into an empty 2-liter soda bottle, put the ginger root, sugar, yeast, and lemon juice. Fill the rest of the way with water. Screw the cap onto the bottle as tight as possible. Shake the bottle well, then leave at room temperature until the bottle is too hard to squeeze, about 2 days. Refrigerate. To serve, pour through a tea strainer.