St. James Winery Cranberry Wine

When we’re finally together again for the holidays, St. James Winery Cranberry Wine is a tradition worth sharing.

You can be sure the season has changed from summer to fall in the midwest with the release of St. James Winery Cranberry Wine! Each year, it’s crafted with 100% all-natural cranberry juice, free from artificial colors, flavors, and additives. This care in crafting brings bright, festive flavors, colors, and aromas to your glass. The flavor profile is uniquely cranberry, appealing to both sweet and dry wine lovers. In our opinion, our customers say it best. “Hands down the best cranberry wine I’ve ever had. It’s not too sweet, not too tart. Goes perfect with holiday meals.”  Thank you, Missy L., for sharing your appreciation of the Cranberry Wine tradition.

Cranberry Wine is a seasonal fan-favorite and its release is much anticipated.

Each year, the flavors and aromas are unique while being completely cranberry. Of the anticipation, Wine Club member Jennifer L. says, “I can’t wait to try and buy the Cranberry wine this year! It will go nicely with my Thanksgiving and Christmas meals. I might even have a glass of it with slices of summer sausage and cheese on crackers.” This award-winning wine lends itself beautifully to pairing with turkey, ham, apple pie, and good conversation. St. James Winery Cranberry Wine is also a fantastic cocktail base, with Cranberry Mule and Crantini rising to the top as two fan-favorites.

St. James Winery Cranberry Wine is a tradition worth sharing, and one we are proud to share with you.

Cranberry Wine is beautifully presented for the season in a slender bottle, silver logoed cap, and intricate paper label. New for 2021, you’ll find the addition of a few thoughtfully placed snowflakes on the Cranberry Wine label. The festive cranberry flavor coupled with the beautiful package makes Cranberry Wine perfect for sharing and gift-giving this season. Our customers have found that a bottle makes a lovely complement to a holiday meal or a gift basket, and it’s always well-received when shared at gatherings. As Cranberry Wine lover Tamara F. said recently, “My favorite! I got a case as a Christmas gift.”

Cranberry Apple Wine, now available for the first time, is adding sparkle to our traditions.

Ready-to-go-anywhere in a convenient can, Cranberry Apple Wine begins with the same quality 100% cranberry juice, then our team blends in apple juice, and adds a subtle amount of carbonation for just the right amount of festive, bubbly refreshment. Each can contains 375ml, which is equivalent to a half bottle of wine. At a modest 6.2% alcohol by volume, Cranberry Apple Wine is light, crisp, and bursting with the cranberry flavors you’ve come to love by St. James Winery.

Cranberry Wine and Cranberry Apple Sparkling Wine are available now.

Find traditional Cranberry Wine and new Cranberry Apple Sparkling Wine in our tasting room, our online store, and at retailers across the region. Visit the Cranberry Wine page on our website to plan your visit, to conveniently order online, or to check our user-friendly store locator.  As we begin to gather for holiday celebrations, from our family to yours, we wish you health, prosperity, and plenty of Cranberry Wine to love and share. Cheers! 🍷






St. James Winery’s Executive Winemaker, Andrew Meggitt, and his team (both vineyard and cellar) have developed a line of specialty wines for your enjoyment. These wines are produced in a small batch and will be available while supplies last. Two whites and two reds make up this limited line of 2017 vintages.

The two sweet whites include our Late Harvest Traminette and Late Harvest Chardonel. The 2017 harvest season in the St. James Winery vineyards presented the ideal conditions for a late ripening season which produced the perfect fruit for these unique wines.

The Late Harvest Traminette was made in the hope of capturing all the best flavors of Traminette, with the concentration that we get from late harvest grapes. Our executive winemaker noted that it is notoriously difficult to get Traminette very ripe, but the ideal growing season for 2017 ultimately produced a high quality wine. It is the first time St. James Winery has ever crafted this wine and we’re in love with the flavors.

For Late Harvest Chardonel, the last time St. James Winery presented this wine was in 2007. The 2017 vintage is a wonderful example of a late harvest Chardonel with concentrated apricot and supple fruit flavors.

Both of these whites are great served chilled with a variety of foods including brie, poached pears or even crème brûlée.

The two reds in the new specialty line are dessert wines that provide warmth with their elevated alcohol levels. These wines are an ideal night cap for a cold winter’s night. Imagine curling up with your favorite book, in front of the fireplace and sipping on one of these reds from a sherry glass.

The 2017 Blackberry Dessert Wine was a research and development project that all the production team contributed to. This dessert-style wine is a 50/50 blend of an experiment of two wine making techniques: one traditional and one innovative. The result is a sweet, warming sensation for the palate.

Our Fiddler’s Duet Dessert Wine is a blend of Norton and Rougeoun combining to create a port-style wine. St. James Winery first crafted this style of wine in 2006. From there, Fiddler’s Duet was born providing a mildly sweet taste to the palate.

Our tasting room associates recommend the process of tasting this wine in three parts. The initial sip will provide the palate with the elevated alcohol, while still presenting the notes of the wine. During the second taste, the wine’s profile develops on the palate revealing the complexity of the blend. With the third sip, we recommend the pairing of dark chocolate. This takes the wine to a new level of decadence.

Visit our Tasting Room and ask about sampling or visit our online store to discover these wines more in depth.

by Chef Timothy Grandinetti, C.E.C

Salad Ingredients

  • spinach, washed, stems removed, and chilled
  • goat cheese crumbles
  • toasted walnuts
  • sliced strawberries

Strawberry Vinaigrette Ingredients

  • 1 quart fresh strawberries
  • 8 ounces St. James Winery Strawberry Wine
  • 6 tablespoons lemon juice
  • 2 tablespoons lemon zest
  • 1/4 cup sugar
  • 2 tablespoons cider vinegar
  • 8 tablespoons extra virgin olive oil

Salad and Vinaigrette Instructions

  1. Puree strawberries, wine, lemon juice, zest, and vinegar. Process until smooth.
  2. Continue to process and slowly add oil. Emulsify.
  3. Divide the spinach and generously dress / toss with dressing.
  4. Garnish spinach salad with crumbled goat cheese, fresh sliced strawberries, and toasted walnuts.


Substitute either St. James Winery Strawberry Wine or St. James Winery Moscato Wine if the seasonal Strawberry Moscato is not available.

by Chef Timothy Grandinetti, C.E.C

Goat Cheese Arugula Salad Ingredients

  • 6 ounces goat cheese
  • 4 cups arugula
  • 1/4 cup candied walnuts
  • salt
  • pepper

Candied Walnut Ingredients

  • 1/4 cup walnuts
  • 3 tablespoons brown sugar
  • 1/2 tablespoon cumin
  • 1/8 teaspoon cayenne
  • salt
  • pepper

Peach Walnut Vinaigrette Ingredients

Candied Walnut Instructions

  1. Combine all ingredients in cast iron skillet.
  2. Toast over medium heat for 14 to 15 minutes.
  3. Allow to cool.

Peach Walnut Vinaigrette Instructions

  1. Combine all ingredients in mixing bowl.
  2. Whisk to emulsify.

Goat Cheese and Argula Salad Instructions

  1. Put salad greens in individual bowls.
  2. Add goat cheese and candied walnuts to top of greens.
  3. Top with Peach Walnut Vinaigrette.


by Chef Timothy Grandinetti, C.E.C.

Smoke Roasted Chicken Ingredients

  • 1 whole chicken
  • 2 tablespoons extra virgin olive oil
  • salt
  • pepper
  • 1/2 teaspoon cayenne
  • thyme sprigs
  • 2 lemons
  • 2 garlic cloves, chopped

Peach Balsamic Drizzle Ingredients

Smoke Roasted Chicken Instructions

  1. Preheat grill to medium high.
  2. Season chicken with oil, salt, pepper, cayenne, and thyme.
  3. Squeeze the lemon all over the chicken and place the lemons and garlic cloves inside the bird.
  4. Cook the chicken for 70 minutes or until the internal temperature is 170°F.
  5. Cover with foil and allow to rest 15 minutes.
  6. Carve and drizzle with additional lemon and oil.

Peach Balsamic Drizzle Instructions

  1. Bring wine and vinegar to a boil.
  2. Reduce heat and allow to simmer.
  3. When reduced by half, add brown sugar.
  4. Simmer 8-10 minutes.
  5. Drizzle peach balsamic mixture over chicken.


by Chef Timothy Grandinetti, C.E.C.

Planked Salmon Ingredients

  • 5 tablespoons honey
  • 1 tablespoon chipotle powder
  • 1 teaspoon cumin
  • coriander
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 3 tablespoons extra virgin olive oil
  • 2 6-ounce salmon fillets
  • 2 sugar maple planks

Chipotle Raspberry BBQ Sauce Ingredients

  • 3 tablespoons extra virgin olive oil
  • 1/2 cup onion
  • 2 teaspoons garlic, minced
  • 2 teaspoons chipotle, chopped
  • 1/2 cup tomato paste
  • 2 pints fresh raspberries, rinsed
  • 16 ounces St. James Winery Raspberry Wine
  • 1/2 cup raspberry vinegar
  • 3/4 cup brown sugar
  • 1/2 teaspoon salt

Planked Salmon Instructions

  1. Preheat grill to 400°F.
  2. Combine honey and spices with 1 tablespoon oil in mixing bowl.
  3. Whisk until blended, then brush the glaze on both sides of salmon fillet. Reserve.
  4. Brush the remaining oil onto sugar maple plank and “toast” over a medium high grill for 10-12 minutes.
  5. Place the salmon fillet on plank and roast for 8 to 10 minutes.
  6. Brush with additional glaze and serve with Chipotle Raspberry BBQ Sauce.

Chipotle Raspberry BBQ Sauce Instructions

  1. In a medium saucepan, heat oil, add onions, and cook 4 to 5 minutes.
  2. Add garlic, chipotle, tomato paste, and raspberries. Cook 3 to 5 minutes.
  3. Add wine, vinegar, brown sugar, and salt. Bring to a boil.
  4. Allow to simmer until reduced, 14 to 15 minutes.

by Chef Timothy Grandinetti, C.E.C.



  1. Combine wine, oil, soy sauce, garlic, and rosemary. Add venison tenderloin and marinate, refrigerated, 3 to 4 hours.
  2. Remove venison from marinade and pat dry.
  3. Preheat grill to 400°F.
  4. Pour reserved marinade into a small pan. Over high heat, cook down to about 1/2 cup.
  5. Grill meet, turning to char all sides. Allow 6 minutes per side (125° = medium rare). Let rest 10 to 12 minutes to redistribute juices within the tenderloin.

by Chef Timothy Grandinetti, C.E.C.

Lamb Rib Chop Ingredients

  • lamb chops
  • extra virgin olive oil
  • fresh chopped rosemary
  • salt
  • pepper
  • chive blossoms, for garnish
  • toasted almonds, for garnish

Strawberry Rhubarb Sauce Ingredients

  • 16 ounces St. James Winery Strawberry Wine
  • 1/2 cup sugar
  • 1/3 cup water
  • 1 pound rhubarb, cleaned and diced
  • 1 quart fresh strawberries
  • 1/2 tablespoon lemon juice

Strawberry Rhubarb Sauce Instructions

  1. Combine wine, sugar, and water.
  2. Dissolve sugar and add rhubarb. Simmer for 22 minutes.
  3. Add strawberries and lemon. Simmer for 14 to 15 minutes.
  4. Refrigerate and reserve.

Lamb Rib Chop Instructions

  1. Heat a cast iron pan to medium-high.
  2. Season lamb chops with oil, rosemary, salt, and pepper.
  3. Sear 4 to 5 minutes per side.
  4. Allow to rest for 5 minutes.
  5. Serve with Strawberry Rhubarb Sauce.
  6. Garnish with chive blossoms and toasted almonds.

by Chef Timothy Grandinetti, C.E.C.

Blueberry Cinnamon Chutney Ingredients

  • 4 cinnamon sticks
  • 1 tablespoon allspice
  • 1 teaspoon cloves
  • 1 teaspoon coriander seeds
  • 4 pounds blueberries
  • 3 cups St. James Winery Blueberry Wine
  • 4 cups sugar
  • 2 cups rice wine vinegar
  • 6 tablespoons orange zest

Red Spiced Chicken Ingredients

  • 4 8-ounce chicken breasts
  • 4 tablespoons extra virgin olive oil
  • 2 tablespoons fresh parsley
  • Dr. Brownstone’s Cajun Spice Rub

Cajun Spice Rub Ingredients

  • 1 tablespoon celery seed
  • 2 tablespoons black peppercorns
  • 2 tablespoons onion
  • 2 tablespoons garlic
  • 5 tablespoons smoked paprika
  • 5 tablespoons sweet paprika
  • 1 tablespoon cayenne
  • 2-1/2 tablespoons oregano
  • 2-1/2 tablespoons thyme
  • 2 tablespoons sage
  • 1 tablespoon kosher salt
  • 1 tablespoon white pepper

Blueberry Cinnamon Chutney Instructions

  1. Combine and wrap in cheesecloth: cinnamon, allspice, cloves, a coriander seeds. Tie with kitchen twine. 
  2. Combine remaining ingredients with 1 cup water.
  3. Bring to a boil, reduce heat, then stir until mixture is thick and reduced (1 hour).
  4. Discard spice bag.

Red Spiced Chicken Instructions

  1. Dredge chicken breast with spice rub.
  2. Heat oil in cast iron pan, then sauté chicken and garnish with chopped fresh parsley.
  3. Serve with Blueberry Cinnamon Chutney.

Cajun Spice Rub Instructions

  1. Combine all ingredients, then store remainder in airtight container for future use.

by Chef Timothy Grandinetti, C.E.C.


  • 6 ounces red wine vinegar
  • 1/2 cup fresh raspberries
  • 8 ounces St. James Winery Raspberry Wine
  • 1/4 cup brown sugar
  • 1 tablespoon dijon
  • 1 tablespoon parsley, chopped
  • 1 tablespoon tarragon, chopped
  • 1 tablespoon garlic, minced
  • 1 tablespoon shallot, minced
  • 1 teaspoon lemon zest
  • salt
  • pepper
  • 12 ounces extra virgin olive oil


  1. Combine all ingredients, except oil, in blender.
  2. Puree slowly, and add oil to emulsify.