Fort Wine Co. Gourmet Cranberry Sauce

1 c sugar
¾ c water
12 oz. fresh or frozen Fort Wine Co. cranberries
½ c raisins
¼ c chopped walnuts
3 tbsp Fort Wine Co. Cranberry Klondike

Combine water and sugar in a medium saucepan and bring to boil over medium heat. Add cranberries, return to a boil. Gently boil cranberries for 10 minutes without stirring. Pour into a medium glass mixing bowl. Gently stir in the remaining ingredients.

Place a piece of plastic wrap directly on sauce. Cool to room temperature and refrigerate. Serve at room temperature.

Makes 3 cups

Fort Wine Co. Crantini

1 oz Vodka
1 oz Fort Wine Co. Cranberry Klondike Dessert Wine
1 oz good quality cranberry juice

Shake with ice in a martini shaker, strain into martini glass and serve immediately. Beautiful when a few fresh or frozen cranberries are dropped in the glass before serving.

Cranberry Nut Muffins

2 c flour
½ c brown sugar
¼ c sugar
2 tsp baking powder
1 tsp salt
1 ¼ c milk
½ c oil
1 egg
1 tsp vanilla
1 c fresh or frozen Fort Wine Co. cranberries, chopped
1/3 c slivered almonds or finely chopped walnuts

Preheat oven to 350. Grease a 12 cup muffin tin.

Combine flour, sugars, baking powder and salt in a medium mixing bowl. Combine milk, oil, egg, and vanilla in a separate bowl. Add liquid ingredients to the dry, stirring just until dry ingredients are moist. Stir in the cranberries.

Fill muffin tin ¾ way full with the batter. Sprinkle tops of muffins with remaining sugar and nuts. Bake for approx. 25 minutes or until golden brown. Cool for 5 minutes in the pan then remove to a wire rack to cool completely.

Cranberry Apple Bread

2 cups peeled and chopped apples
¾ cup sugar
2 tbsp oil
1 egg
1 ½ cups flour
1 ½ tsp baking powder
½ tsp baking soda
1 tsp cinnamon
1cup fresh or frozen Fort Wine Co. cranberries
½ cup chopped walnuts

Preheat oven to 350. Grease a loaf pan.

Combine apples, sugar and oil in a medium mixing bowl. Add eggs, mix well. Combine dry ingredients in a separate mixing bowl. Add to apple mixture, mixing just until the dry ingredients are moist. Stir in cranberries and walnuts.

Spread batter evenly in loaf pan. Bake for 1 hour or until a toothpick inserted into the center comes out clean.

Bluebini

1 oz Vodka
1/4 oz Wild Blue Yonder
1/4 glass Fort Wine Co. Blueberry Wine

Shake with ice, strain into a martini glass and serve immediately.

Deborah's Blueberry Sangria

1 bottle Fort Wine Co. Blueberry Wine
1 bottle Gamay Noir
1 oz brandy
2 oz Fort Wine Co. Wild Blue Yonder Dessert Wine
1 oz pineapple juice
1 oz cranberry juice

Cut up strawberries, blueberries and nectarines to float in sangria

Mix all the ingredients together, add fruit and let sit for a few hours.
Enjoy well chilled.

A warm thank you to Deborah Luce for contributing her delicious recipe. It's fabulous!

Fraser Valley Apple Pie

¾ c brown sugar
¼ c sugar
1/3 c all-purpose flour
1 tsp cinnamon
4 c peeled and sliced baking apples
2 c fresh or frozen Fort Wine Co. cranberries
2 tbsp butter or margarine
pastry for a 9 inch pie crust top and bottom
Iced Apple Dessert Wine for garnish

Preheat oven to 425 F

In a large bowl, combine sugars, flour and cinnamon. Add fruit. Mix well. Turn into a pastry-lined pie plate. Dot with butter. Cover with the remaining pie crust and cut slits into the top of the crust. Seal the edges. Bake for 40 minutes or until golden brown.

Serve with a drizzle of Fort Wine Co. Iced Apple Dessert Wine.

Makes 21/2 cups

1 c water
½ c Fort Wine Co. Red Cranberry Wine
12 oz. fresh or frozen Fort Wine Co. cranberries
½ c raisins
½ c peeled and diced apple
¼ tsp allspice
¼ tsp ginger
¼ tsp cinnamon
1/8 tsp cloves

Combine water and sugar in a medium saucepan. Bring to a boil over medium heat. Add remaining ingredients and return to a boil. Reduce heat and simmer for 15 minutes or until the apples are tender. Pour into a medium glass mixing bowl.

Place a piece of plastic wrap directly on the sauce. Cool to room temperature and refrigerate overnight to allow the flavours to blend. Serve at room temperature.

Delightful Cranberry Compote

2 c fresh or frozen Fort Wine Co. cranberries
3 c pineapple chunks, diced
1 c brown sugar
1 tsp cinnamon
¼ tsp nutmeg
3 tablespoons Fort Wine Co. Cranberry Klondike

Combine all ingredients in a medium saucepan. Bring mixture to a boil and cook until the cranberries begin to pop, stirring frequently. Cool sauce slightly.

Wonderful served over gingerbread or spice cake topped with whipped cream.

Peach/Apricot Kir Royale

1 oz Fort Wine Co. Gold Rush
1 glass champagne or sparkling wine

Mix and indulge!

Royale Raspberry Kir

1/2 oz Fort Wine Co. Raspberry Portage
One glass white table wine

Mix and enjoy!

Strawberry Zinger

1/4 oz vodka
2 oz Fort Wine Co.Strawberry Wine
1/2 glass champagne or sparkling white wine

Mix ingredients and serve.