Sides

Pom-Cran-Pear Chutney

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  • 1 c. pomegranate juice
  • 1⁄2 c. dark brown sugar
  • 1 Tbsp. lemon juice
  • 1 cinnamon stick
  • 1 bay leaf
  • 1 1⁄2 tsp. coriander seeds
  • 1 1⁄2 tsp. black peppercorns
  • 12 oz. fresh cranberries
  • 1⁄2 c. pomegranate Craisins
  • 2 pears, peeled, cored, chopped
  • 1 onion, chopped
  • 1 1⁄2 Tbsp. candied ginger, minced
  • 1⁄4 c. cider vinegar
  • 1⁄4 tsp. ground cloves

Combine first seven ingredients in a non-reactive saucepan. Cover and simmer 15 minutes. Strain mixture; discard solids; return liquid to saucepan. Add remaining ingredients. Simmer uncovered 20-25 minutes, stirring frequently. Liquid reduces, cranberries pop, pears and onion soften. Delicious with roast poultry or pork, or as hors d’ oeuvres atop chevre on crusty bread.

Accompany with Cooper-Garrod Pinot Noir

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Aunt Sadie’s Apple Dressing

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for about an 8 lb. bird

  • 2 eggs
  • 1/4 cup sugar
  • a little bit of salt
  • 6-8 cups dry white bread cubes
  • 1 large apple, peeled and chopped
  • 2 cups hot milk (more or less)

In a large bowl, beat together eggs and sugar, adding salt last.  Stir in bread cubes and apple.  Add enough hot milk to moisten well.  Gently fill the bird’s cavity, careful not to overstuff.  The dressing will expand as it cooks.  Bake as directed for the stuffed poultry.  (If baking the dressing separately, spray a 9”x13” pan with Pam before filling.  Dot the top with butter, cover and bake about 50 minutes at 375 degrees.)

Accompany with Cooper-Garrod wines

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Miss Grimmett’s Cranberry Relish

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Makes about 4 cups

  • 12 oz. fresh cranberries
  • 2 medium Granny Smith or Pippin apples, peeled, quartered and cored
  • 6 oz. walnuts
  • 3/4 cup sugar
  • 1/2 cup orange marmalade
  • 2 teaspoons lemon juice
  • 2 teaspoons Grand Marnier
  • 1/8 teaspoon ground cinnamon

Chop cranberries fine in a food processor fitted with metal blade. Remove to a large bowl. Chop peeled apples in processor. Add to cranberries. Chop walnuts and add with remaining ingredients to cranberries. Stir to mix well. Cover tightly and refrigerate overnight – or longer – before serving.

Accompany with Cooper-Garrod Chardonnay, Cabernet Franc, and Pinot Noir

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