Ingredients
- 2 boneless skinless chicken breasts
- 1 tablespoon smoked paprika
- 1 tablespoon garlic powder
- 1 tablespoon coarse ground pepper
- 1/2 cup green pepper, chopped
- 1/2 cup celery, chopped
- 1/2 cup onion, chopped
- 1/2 cup dried cranberries
- 1 cup St. James Cranberry Wine
- 2 tablespoons olive oil
Instructions
- Pour wine over coarsely chopped dried cranberries and set aside.
- Combine paprika, garlic powder, and pepper. Coat chicken breasts.
- In a nonstick pan heat olive oil, then brown chicken breasts on both sides.
- Remove chicken & place in a covered heat proof dish in oven at 350°r; to maintain temperature.
- Place pepper, celery & onion in pan on medium low heat and cook until onion is soft & translucent.
- Add chicken and cover with cranberries & wine mixture.
- Heat until chicken is cooked through completely, approximately 10 -15 minutes. The liquid will reduce in volume by 1/4.
Cook’s Note:
Serve over warm rice.
Ingredients
Instructions
- Mix all ingredients and freeze.
- Stir occasionally while freezing.
- Serve in a tall glass garnished with fresh mint.
Ingredients
- 1 bottle St. James Winery Cranberry Wine
- 1 pint raspberry sorbet, thawed
- 1/4 cup fresh lime juice
- 1 liter lemon-lime flavored carbonated soda, chilled
- lime slices
Instructions
- In a large pitcher combine Cranberry wine, sorbet and lime juice; chill.
- To serve, add soda to taste and stir gently.
- Garnish with lime slices.
Ingredients
- 1-1/2 cups all-purpose flour
- 1-1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 stick unsalted butter, softened
- 2/3 cup plus 2 tablespoons granulated sugar, divided
- 2 large eggs
- 1 tablespoon grated orange zest
- 2/3 cup St. James Winery Cranberry Wine
- 1-1/4 cups fresh cranberries or craisins
- 1 tablespoon all-purpose flour
Instructions
- With the rack in the middle, preheat the oven to 375°F.
- Generously butter mini bundt pan or muffin tin and dust with flour, knocking out excess.
- Whisk together flour, baking powder, baking soda, and salt.
- Beat butter with 2/3 cup granulated sugar using an electric mixer at medium speed until light and fluffy.
- Add eggs, 1 at a time, beating well after each addition.
- Beat in zest.
- Add flour mixture in 2 batches, alternating with wine, beginning and ending with flour and mixing until just incorporated.
- Toss cranberries with one tablespoon of flour, then fold them into the batter.
- Divide the batter evenly among the mini bundt pan or muffin tin. Sprinkle each top with the remaining 2 TBL granulated sugar.
- Bake until golden and springy to the touch, about 18 to 20 minutes.
- Cool in the pan for 5 minutes, then loosen with a knife and remove. Cool 5 to 10 minutes more, then enjoy.
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