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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

  1. Pour wine over coarsely chopped dried cranberries and set aside.
  2. Combine paprika, garlic powder, and pepper. Coat chicken breasts.
  3. In a nonstick pan heat olive oil, then brown chicken breasts on both sides.
  4. Remove chicken & place in a covered heat proof dish in oven at 350°r; to maintain temperature.
  5. Place pepper, celery & onion in pan on medium low heat and cook until onion is soft & translucent.
  6. Add chicken and cover with cranberries & wine mixture.
  7. 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

  1. Mix all ingredients and freeze.
  2. Stir occasionally while freezing.
  3. 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

  1. In a large pitcher combine Cranberry wine, sorbet and lime juice; chill.
  2. To serve, add soda to taste and stir gently.
  3. Garnish with lime slices.
Cranberry Wine Cakes

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

  1. With the rack in the middle, preheat the oven to 375°F.
  2. Generously butter mini bundt pan or muffin tin and dust with flour, knocking out excess.
  3. Whisk together flour, baking powder, baking soda, and salt.
  4. Beat butter with 2/3 cup granulated sugar using an electric mixer at medium speed until light and fluffy.
  5. Add eggs, 1 at a time, beating well after each addition.
  6. Beat in zest.
  7. Add flour mixture in 2 batches, alternating with wine, beginning and ending with flour and mixing until just incorporated.
  8. Toss cranberries with one tablespoon of flour, then fold them into the batter.
  9. Divide the batter evenly among the mini bundt pan or muffin tin. Sprinkle each top with the remaining 2 TBL granulated sugar.
  10. Bake until golden and springy to the touch, about 18 to 20 minutes.
  11. Cool in the pan for 5 minutes, then loosen with a knife and remove. Cool 5 to 10 minutes more, then enjoy.