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.

Ingredients

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

Directions

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.

Servings

3 cups

Happy Thanksgiving, from all of us at Jasmine Vineyards!

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Wild Rice Stuffing with Grapes and Hazelnuts

Wild Rice Stuffing with Grapes and Hazelnuts

This wild rice stuffing will add a fresh & flavorful twist to your Thanksgiving dinner!

Ingredients

2 cans (28 fl. oz. total) low-sodium chicken broth
1 cup wild rice
4 slices bacon, diced 1/4 inch
1 tablespoon butter, unsalted
1 large onion (1 1/2 cups chopped), diced 1/4 inch
2 stalks (3/4 cup chopped) celery, diced 1/4 inch
1 1/2 cups button mushrooms, sliced
2 cloves garlic, fresh, minced
1 teaspoon thyme, fresh, minced
1/4 teaspoon salt
1/4 teaspoon black pepper, ground
1/4 cup parsley, fresh chopped
1 cup hazelnuts, toasted and coarsely chopped
2 cups California seedless grapes, picked from stem and rinsed

Directions

In heavy saucepan, bring chicken broth to a boil. Add wild rice and stir. Cover pan and reduce heat to low. Let simmer for one hour, until rice is tender and has popped open.

Meanwhile, cook bacon in a frying pan over medium until almost crisp, about 8-10 minutes.

Add butter to bacon pan, add onions, celery, mushrooms, garlic, thyme and salt and pepper. Cook over medium heat for 5-7 minutes, until onions are translucent. Remove from heat and fold in parsley, hazelnuts and grapes.

Add rice with any remaining liquid in pan, to vegetable mixture and toss well to combine.

Stuffing may be used to fill turkey, game hens, or chicken.

Stuffing may also be baked separately in a casserole dish covered with foil: bake at 350 F for 20-30 minutes until hot throughout.

Notes

To toast hazelnuts, place in 350 F oven for 9-12 minutes. Rub in a clean dishtowel to remove skins. If you make ahead and refrigerate, cook time will be 30-40 minutes until hot.

Servings

6 + 1/4 Cups

Nutritional Information

Nutritional analysis per serving: Calories 166; Protein 5.4 g; Carbohydrate 21 g; Fat 8 g; 40% Calories from Fat; Cholesterol 5 mg; Sodium 126 mg; Fiber 2.6 g.

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Roasted Cranberry-Grape Relish

Roasted Cranberry-Grape Relish

Give your holiday cranberry sauce a fresh tasting twist, roasting cranberries along with red California grapes. The relish is both sweet and tart, a refreshing addition to a turkey dinner.

Ingredients

1 lb. red California seedless grapes, stemmed
Two 10-oz. bags fresh or thawed frozen cranberries
2/3 cup sugar
2 teaspoons finely grated lemon zest
1 tablespoon fresh lemon juice
pinch of salt

Directions

Preheat oven to 425 degrees.
Into a large bowl, toss the grapes with cranberries, sugar, lemon zest, lemon juice, and pinch of salt.
Pour onto a parchment-lined baking sheet and roast, stirring halfway through, until the cranberries and grapes just start to burst, about 15-20 minutes.

Let cool before serving.

Servings

10 Servings

Notes

Roasted Cranberry-Grape Relish can be made ahead; refrigerate for up to 3 days.

Happy Thanksgiving!

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Cornbread Dressing with Roasted Grapes, Walnuts and Pancetta

Cornbread Dressing with Roasted Grapes, Walnuts and Pancetta

This recipe was created by Sarah-Jane Bedwell, RD, LDN, for the California Table Grape Commission.

Ingredients

2 cups red seedless California grapes
2 cups green seedless California grapes
2 cups cubed butternut squash
1 1/2 tbsp olive oil
to taste salt and pepper
6 ounces diced pancetta
3/4 cup sliced celery
1 large onion, chopped
2 cloves garlic, minced
5 cups coarsely crumbled cornbread (either store-bought or prepared from a mix), toasted
3/4 cup coarsely chopped walnuts, toasted
2 tbsp chopped fresh sage
1 cup reduced-sodium chicken broth
3 tbsp butter, melted
3 tbsp white balsamic vinegar
1 egg, beaten

Directions

Preheat the oven to 400 F. Toss grapes and squash cubes together in a large bowl with the oil and salt and pepper, to taste. Spread them in a single layer on a baking sheet and roast for about 20 to 30 minutes, until the grapes have begun to slightly shrivel and the squash is tender. Set aside.

Heat a large nonstick skillet over medium-high heat and cook the pancetta until it begins to brown slightly. Add the celery and onions and cook until they are tender and the onions are translucent, about 5 to 6 minutes. Add the garlic and cook for 1 minute more. Remove from the heat.

In a large bowl, combine the cornbread, pancetta mixture, grapes, squash, walnuts, sage, and salt and pepper to taste, if desired. Set aside.

In a medium bowl, whisk together the broth, butter, vinegar, and egg. Pour over the cornbread mixture and toss well to combine.

Spray a 9×13-inch baking dish with cooking spray. Spoon the dressing evenly into the dish. (At this point, you can either bake immediately or cover and refrigerate overnight to bake the next day.)

Bake, covered with foil, at 350 F for 20 minutes. Uncover and bake another 20 minutes, or until warmed through and golden brown.

Servings

12 Servings

Nutritional Information

Nutritional analysis per serving: Calories 442; Protein 14 g; Carbohydrate 54 g; Fat 18 g; 37% Calories from Fat; Cholesterol 75 mg; Sodium 1103 mg; Potassium 475 mg; Fiber 2 g.

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