Cranberry-Grape Relish

Cranberry-Grape Relish

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. Makes 3 cups.
Course Condiments

Ingredients
  

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

Instructions
 

  • 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.
Keyword Cranberry sauce
Grilled Grape and Peach Burrata Salad with Ahi Tuna

Grilled Grape and Peach Burrata Salad with Ahi Tuna

 

Grilled Grape and Peach Burrata Salad with Ahi Tuna

Grilled Grape and Peach Burrata Salad with Ahi Tuna

This recipe has two parts: a delicious Grilled Grape and Peach Burrata Salad, with optional (& recommended!) Pesto-Grilled Ahi Tuna Steaks.
Course Main Course
Servings 4

Equipment

  • 4 skewers for grilling grapes and peaches

Ingredients
  

Salad:

  • 2 cups arugula
  • 2 cups spinach
  • 1 peach
  • 1 cup Jasmine Vineyards red seedless grapes
  • 1 ball of burrata
  • 1/2 cup Diamond walnuts
  • 1/2 cup radicchio
  • 1/2 large heirloom tomato
  • 1/2 English cucumber
  • fresh basil, for garnish & to taste

Pesto-Grilled Ahi Tuna:

  • 2 Ahi Tuna steaks
  • 1/2 cup fresh pesto, plus additional for garnish
  • micro basil, for garnish

Instructions
 

Salad:

  • Soak skewers in water for at least 30 minutes prior to grilling to prevent burning.
  • Cut peach into quarters, removing the pit.
  • Skewer grapes and peaches and grill on high, 2-3 minutes per side. Set aside and allow to cool.
  • Roughly chop arugula, spinach and radicchio. Using a vegetable peeler, shave half the English cucumber into thin ribbons. Cut tomato into thick half-moons.
  • To assemble the salad, place burrata in the center of a wooden salad bowl. Surround the burrata with greens, radicchio and torn basil so that it covers the bottom of the salad bowl. Add grapes and peaches to one section; walnuts in the next; tomatoes in another, and cucumbers in another.
  • Garnish with additional basil to taste, and serve immediately with a simple vinaigrette.

Pesto-Grilled Ahi Tuna:

  • In a mixing bowl, add tuna steaks and pesto and mix together carefully until the tuna is fully coated.
  • On a hot grill, throw on your tuna steaks and grill for about 2 1/2 minutes per side for rare to medium-rare tuna.
  • Let rest for about 2 minutes before slicing and serving.
    Serve with Grilled Grape and Peach Burrata salad and ENJOY!
Keyword Ahi Tuna
Jasmine Gin Mule

Jasmine Gin Mule

Jasmine Gin Mule

Jasmine Gin Mule

A Jasmine Vineyards original! Replace vodka with gin and add green seedless grapes for a double-delicious twist on this cocktail classic.
Course Drinks
Servings 1

Ingredients
  

  • 5 Jasmine Vineyards Green Seedless Grapes, halved, plus additional for garnish
  • 4 oz ginger beer
  • 2 oz gin
  • 1 lime, plus additional for garnish
  • 2-3 sprigs fresh mint springs, plus additional for garnish
  • ice

Instructions
 

  • Cut lime in half. Muddle grapes with mint sprigs and the juice of one half of lime.
  • Add ice, gin, and ginger beer.
  • Garnish with halved grapes, unsqueezed lime, and mint.
  • Stir and enjoy!
Keyword Creative Cocktails
Frozen Black Grape Mocktail Spritzer

Frozen Black Grape Mocktail Spritzer

Frozen Black Grape Mocktail Spritzer

Frozen Black Grape Mocktail Spritzer

A Jasmine Vineyards original! Our frozen black seedless grapes make this a perfect summer mocktail.
Course Drinks
Servings 4

Ingredients
  

  • 2 cups Jasmine Vineyards Black Seedless Grapes
  • 24 oz plain soda water
  • 1 lime, for juice and garnish

Instructions
 

  • Freeze Jasmine Vineyards Black Seedless Grapes for about 2 hours.
  • Add frozen grapes to a blender with some lime juice and blend until they are a slushy consistency.
  • Pour into a rocks glass, top with seltzer and garnish with a lime wheel.
Keyword Mocktail
Scallops with Grapes and Watercress

Scallops with Grapes and Watercress

Scallops with Grapes and Watercress

Scallops with Grapes and Watercress

Enjoy this delightfully healthy scallop dinner with Jasmine Vineyards grapes! 🍇 Recipe & photo 📸 credit: Grapes from California
Course Main Course
Servings 4

Ingredients
  

  • 1/4 cup hazelnuts 16 large sea scallops, side muscles removed1/2 cup finely chopped shallots1 cup halved red California grapes
  • 2 bunches watercress, thick stems trimmed
  • 4 tbsp extra-virgin olive oil, divided
  • 1/4 tsp coarse salt
  • 1/2 tsp freshly ground black pepper, divided
  • 16 large sea scallops, side muscles removed
  • 1/2 cup finely chopped shallots
  • 1 cup halved red California grapes
  • 2 tbsp lemon juice

Instructions
 

  • Preheat oven to 375 F.
  • Bake the hazelnuts on a sheet pan until toasted, about 8-10 minutes. Transfer to a kitchen towel and rub until skins come off (it’s ok if some of the skin remains on the hazelnuts). Coarsely chop and set aside.
  • Place the watercress in a large bowl and toss with 2 tablespoons of the olive oil, salt, and 1/4 teaspoon pepper. Divide between 4 plates.
  • Pat scallops dry and sprinkle with the remaining pepper. In a 12-inch heavy skillet heat the remaining olive oil over high heat (if you don’t have a 12-inch skillet, do the scallops in two batches). Add the scallops and cook 2 minutes. Turn and cook another 2 minutes. Transfer scallops to a plate and cover.
  • Add shallots to the pan and cook until shallots are golden. Add the grapes and lemon juice and bring to a simmer. Stir in any accumulated scallop juices.
  • Divide watercress among 4 plates, then top with scallops, grape sauce, and finish with the chopped hazelnuts. Enjoy!
Keyword Scallops

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