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Ingredients

Instructions

  1. Combine wine and sugar in a sauce pan. Heat over medium for 3 to 5 minutes or until sugar dissolves completely. Stir. Sugar must be completely dissolved.
  2. Remove from heat, stir in fruit pectin.
  3. Pour into jelly jars.
  4. Seal with canning jar lids.

Ingredients

  • 1/2 cup sugar
  • 2 tablespoons cornstarch
  • 1/2 cup St. James Winery Strawberry Wine
  • 1 (16-ounce) package frozen, unsweetened strawberries
  • 2-1/2 cups sliced fresh mixed berries (strawberries, blueberries, blackberries, raspberries)

Instructions

  1. In a large saucepan over medium heat stir together the sugar and the cornstarch.
  2. Stir in wine.
  3. Add the strawberries. Cook and stir until mixture is thickened and bubbling. Remove from heat.
  4. Transfer sauce to a bowl. Cover and chill.
  5. Once chilled, stir in fresh sliced mixed berries and pour over ice cream, pound cake, angel food cake, crème brulee, chocolate pudding or the dessert of your choice.
  6. Serve with a glass of St. James Winery Strawberry wine.

Variations

Substitute St. James Winery Blackberry, Blueberry, or Raspberry fruit wine for the Strawberry.

Ingredients

Instructions

  1. Place the berries in a medium, nonstick, heavy saucepan on the stove top, over medium heat.
  2. Add wine and between 1/4 and 1/2 cup of sugar for fresh berries, or about 1/4 cup of sugar for frozen berries.
  3. Stir to evenly distribute the sugar.
  4. Bring the mixture to a boil and boil up to nearly the top of the pot; stirring, reduce the heat to just below medium and allow it to simmer, stirring every few minutes, until the mixture cooks down and thickens to desired consistency.
  5. Serve immediately, while sauce is still warm.

Variations

Try this recipe with other fruit wines from St. James Winery!

Ingredients

  • 1/4 cup St. James Winery Cherry Wine
  • 1/3 cup dried cherries
  • 1 (8-ounce) roll puff pastry, thawed
  • 1 egg
  • 1 tablespoon water
  • 1/4 cup chopped pecans
  • 1/4 cup honey
  • 1 round Brie

Instructions

  1. Heat oven to 400°F.
  2. Place wine in a glass measuring cup and microwave for 1 minute to warm, then add cherries to plump. Let stand for 1 minute, then drain and pat cherries dry.
  3. Unfold pastry on floured board and roll into a 14 inch square.
  4. Stir cherries, honey, and pecans together, then place in the center of the puff pastry. Place brie on top of the fruit, and fold opposite corners of puff pastry to the middle of the cheese.
  5. Trim the other corners to 2-inches from the bottom of the cheese, then fold the corners up and press edges to seal.
  6. Place the seamed side down, and decorate the top with the leftover pastry scrapes.
  7. Mix egg and water together, then brush over the pastry.
  8. Bake for 20 to 25 minutes (pastry should be rich golden brown).
  9. Allow to stand and cool prior to serving.

Topping Ingredients

Crepe Ingredients

  • 1 cup flour
  • 2 eggs
  • 1/2 cup milk
  • 1/2 cup water
  • 1/4 teaspoon salt
  • 1/4 teaspoon sugar
  • 2 tablespoons melted butter

Topping Instructions

  1. Clean and slice 1 box of fresh strawberries.
  2. Add 1/2 cup strawberry wine.
  3. Cover and refrigerate.

Crepe Instructions

  1. Combine flour, salt, sugar and eggs.
  2. Slowly add milk, water and butter. Whisk until smooth.
  3. Preheat a non-stick skillet (or a lightly oiled frying pan)over medium heat.
  4. Pour about 1/4 cup batter into pan turning pan in a circular motion to coat surface evenly.
  5. Cook until bottom is slightly brown, about 2 minutes.
  6. Loosen with a spatula and flip to other side cook another minute.
  7. Fold crepes in quarters so as to resemble a wedge / triangle.
  8. Place 2 crepes on a plate.
  9. Garnish with strawberry mixture and top with a dollop of whipped cream.

Quick Notes

Crepes may be made the day before and stored in the refrigerator single layer and covered.

Variations

Change flavors with the season by substituting other St. James Winery fruit wines and fruits.

Ingredients

Instructions

  1. Drain juice from pears. Divide pears evenly, center side up into four shallow dessert bowls. Set aside.
  2. Combine sugar, wine, and lemon juice in a sauce pan. Place over medium heat, stirring constantly. Bring mixture to a boil. Continue to stir and cook until mixture thickens (about 2 minutes).
  3. Remove from heat.
  4. Drizzle syrup evenly over pears, pooling syrup in the cored center of the fruit.
  5. Dust lightly with cinnamon.
  6. Garnish with fresh mint, and serve immediately.

Ingredients

Instructions

  1. Preheat oven to 400°F.
  2. In mixing bowl combine pears, sugar, thyme, oil salt and pepper and toss until well mixed.
  3. Lay pears out on a cookie sheet and roast for about 20 minutes.
  4. Meanwhile in a small saucepan reduce the wine to syrup consistency.
  5. Divide cheese and gently flatten with the palm of your hand.
  6. Place one piece of cheese on top of each pear and allow to melt, about 1 minute.
  7. Drizzle pears with the wine sauce and serve.

Ingredients

  • 1 cup St. James Winery Riesling Wine
  • 1 cup brewed tea
  • 1 cup sugar
  • 2 tablespoons honey
  • 1- 3” cinnamon stick
  • 4 whole cloves
  • 3 – 4 pounds mixed fruits peaches, nectarines, plums and apricots, pitted and cut into 1 inch wedges

Instructions

  1. In a large saucepan boil the wine, tea, sugar, honey and spices for 10 minutes.
  2. Add the fruit, cover and return to a boil.
  3. Remove the lid, stir the fruit and simmer another 15 minutes or until the fruit is cooked but not mushy.
  4. Cool the fruit then chill it.

Serving Suggestion

To serve, place chilled fruit in bowls or serve over ice cream.

 

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.


by Chef Timothy Grandinetti, C.E.C.

Ingredients

  • 1-1/2 cups orange juice
  • 2 tablespoons cornstarch
  • 1 cup St. James Winery Blackberry Wine
  • 3 cups blackberries
  • 1/2 cup brown sugar
  • pinch cinnamon
  • pinch ground cloves

Instructions

  1. Combine 3 tablespoons orange juice with cornstarch. Mix thoroughly and reserve.
  2. Put the St. James Blackberry Wine, blackberries, brown sugar, remaining orange juice, cinnamon, and cloves in a sauce pan.
  3. Bring to a strong simmer and cook 4 to 5 minutes.
  4. Add the cornstarch mixture. Simmer, stirring until thickened, 2 to 3 minutes.
  5. Cool and/or chill.

Serving Suggestion

Serve over angel food cake. Or, sprinkle pie pastry with cinnamon and sugar, then bake. Serve compote with crumbled pieces of the or baked pie pastry.