Roasted Cranberry-Grape Relish

Roasted Cranberry-Grape Relish

Give your holiday cranberry sauce a fresh tasting twist, roasting cranberries along with red California grapes. The relish is both sweet and tart, a refreshing addition to a turkey dinner.

Ingredients

1 lb. red California seedless grapes, stemmed
Two 10-oz. bags fresh or thawed frozen cranberries
2/3 cup sugar
2 teaspoons finely grated lemon zest
1 tablespoon fresh lemon juice
pinch of salt

Directions

Preheat oven to 425 degrees.
Into a large bowl, toss the grapes with cranberries, sugar, lemon zest, lemon juice, and pinch of salt.
Pour onto a parchment-lined baking sheet and roast, stirring halfway through, until the cranberries and grapes just start to burst, about 15-20 minutes.

Let cool before serving.

Servings

10 Servings

Notes

Roasted Cranberry-Grape Relish can be made ahead; refrigerate for up to 3 days.

Happy Thanksgiving!

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Wild Rice Stuffing with Grapes and Hazelnuts

Wild Rice Stuffing with Grapes and Hazelnuts

This wild rice stuffing will add a fresh & flavorful twist to rice dishes, for special occasions or any time of year.

Ingredients

2 cans (28 fl. oz. total) low-sodium chicken broth
1 cup wild rice
4 slices bacon, diced 1/4 inch
1 tablespoon butter, unsalted
1 large onion (1 1/2 cups chopped), diced 1/4 inch
2 stalks (3/4 cup chopped) celery, diced 1/4 inch
1 1/2 cups button mushrooms, sliced
2 cloves garlic, fresh, minced
1 teaspoon thyme, fresh, minced
1/4 teaspoon salt
1/4 teaspoon black pepper, ground
1/4 cup parsley, fresh chopped
1 cup hazelnuts, toasted and coarsely chopped
2 cups California seedless grapes, picked from stem and rinsed

Directions

In heavy saucepan, bring chicken broth to a boil. Add wild rice and stir. Cover pan and reduce heat to low. Let simmer for one hour, until rice is tender and has popped open.

Meanwhile, cook bacon in a frying pan over medium until almost crisp, about 8-10 minutes.

Add butter to bacon pan, add onions, celery, mushrooms, garlic, thyme and salt and pepper. Cook over medium heat for 5-7 minutes, until onions are translucent. Remove from heat and fold in parsley, hazelnuts and grapes.

Add rice with any remaining liquid in pan, to vegetable mixture and toss well to combine.

Stuffing may be used to fill turkey, game hens, or chicken.

Stuffing may also be baked separately in a casserole dish covered with foil: bake at 350 F for 20-30 minutes until hot throughout.

Notes

To toast hazelnuts, place in 350 F oven for 9-12 minutes. Rub in a clean dishtowel to remove skins. If you make ahead and refrigerate, cook time will be 30-40 minutes until hot.

Servings

6 + 1/4 Cups

Nutritional Information

Nutritional analysis per serving: Calories 166; Protein 5.4 g; Carbohydrate 21 g; Fat 8 g; 40% Calories from Fat; Cholesterol 5 mg; Sodium 126 mg; Fiber 2.6 g.

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Cranberry-Grape Relish

Cranberry-Grape Relish

Add a fresh & zesty side dish to your Thanksgiving dinner with this cranberry-grape relish. Goes well with roast pork, turkey or ham.

Ingredients

2 cups California red seedless grapes, picked from stem and rinsed
1 12-oz. package cranberries, fresh or frozen
1 orange, juiced and zested
1/2 cup sugar

Directions

Place all ingredients in heavy saucepan and bring to a boil over high heat. Reduce heat to medium and cook stirring occasionally for 10 minutes until thick and shiny.
Let cool thoroughly, then store in airtight container in refrigerator for up to one week.

Servings

3 cups

Happy Thanksgiving, from all of us at Jasmine Vineyards!

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