Jammy Berry Pie

PREP TIME: 3 hours
SERVINGS: 1 pie 

3 cups frozen blueberries
3 cups frozen cherries
½ cup Jam Jar Sweet Shiraz
2 frozen pie shells, thawed
½ tsp cinnamon
½ tsp nutmeg 
1 tsp fresh rosemary, minced
1 cup sugar
1⁄4 cup brown sugar​
1⁄4 tsp salt
​1 tsp vanilla extract 
​2 tbsp lemon juice
​3 tbsp melted butter
1⁄4 cup all-purpose flour
​1 egg, beaten 

1. Combine cherries, blueberries and Jam Jar wine in a large saute pan. Bring to a boil, then reduce heat and simmer for about 45 minutes-1 hour. Wine will have reduce down and become syrupy. Preheat oven to 375°

2. Combine all dry ingredients (cinnamon through salt) in a large bowl and mix well. Add vanilla, lemon juice and the berry/wine mixture stirring well until blended. Add the butter, then the flour and mix well. Pour the filling into the pie shell, then add the second pie shell on top. Tuck the top crust underneath the edges of the bottom crust, and pinch to seal. Cut at least 3 slits into the top of the pie to allow air to escape, then brush with beaten egg wash. 

3. Bake for 30 minutes, then loosely cover the pie with tin foil. Bake another 30-45 minutes until crust is golden and berries are bubbling through. Remove from oven and let rest for at least 1 hour. Serve with vanilla ice cream. 

Categories : Entrees

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PREP TIME: 30 minutes
SERVINGS: 4 cups

A robust marinara sauce for pastas, subs or even just a spoon.

1 T olive oil
1 cup yellow onion, chopped
6 garlic cloves, minced
½ cup Jam Jar Sweet Shiraz
1 (28 oz.) can crushed tomatoes, chopped
2 T tomato paste
2 T flat-leaf parsley, chopped
1 tsp dried basil
1 tsp dried oregano
2 tsp kosher salt
1 tsp black pepper
Pinch red pepper flakes
1 bay leaf

Heat oil in a large skillet. Sauté the onion over medium heat until translucent, about 5 minutes. Add the garlic and cook, stirring constantly, for 1 more minute.

Add the wine to the pan and bring to high heat, scraping up the brown bits. Continue to cook until liquid has evaporated to 2 tablespoons, about 3 minutes.

Add the tomatoes, parsley, basil, oregano, salt, pepper, pepper flakes. Add the bay leaf to the sauce, cover and simmer on low for 15 minutes. Remove bay leaf before serving and adjust seasoning as needed.

Categories : Entrees

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PREP TIME: 45 minutes
SERVINGS: One 12″ pizza

A sweet, tangy and downright delicious pizza

1 pound store-bought pizza dough
All-purpose flour
½ cup + 2 T Jam Jar Sweet Shiraz BBQ Sauce
1 skinless boneless chicken breast
2 strips bacon, cooked and chopped
½ cup red onion, sliced thin
1 cup shredded Colby-Monterey Jack Cheese
1 cup shredded mozzarella cheese
¼ cup chopped cilantro

Place pizza stone on middle rack in oven and preheat to 500°F for at least 20 minutes to heat pizza stone.

In a medium skillet, heat some oil over medium heat. Season chicken breast with salt and pepper, and sauté about 4 minutes on each side until chicken is cooked through. When cool, slice into thin pieces and toss in a few tablespoons of Jam Jar Sweet Shiraz BBQ sauce.

Spread flour on a working surface and roll out dough to desired thickness and shape. Sprinkle flour on preheated pizza stone and transfer dough.

Spread remaining Jam Jar Sweet Shiraz BBQ sauce over dough evenly. Top with Colby-Monterey Jack cheese, then red onions, bacon and chicken. Top pizza evenly with mozzarella cheese.

Bake in oven for 8-12 minutes, until cheese is bubbly and crust is golden brown. Remove from oven and top with chopped cilantro.

Categories : Entrees

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PREP TIME: 35 minutes
SERVINGS: 4 sliders

Step up your slider game with these sweet and smoky Jam Jar sliders.

2 cups of Jam Jar Sweet Shiraz
1 tablespoon brown sugar
1 ½ lbs of lean ground beef
2 teaspoons salt
1 teaspoon freshly group pepper
1 medium tomato, sliced into 1/2 inch pieces
2 cups of arugula
1 tablespoon of olive oil
4 slider buns
4 slices of cheddar
4 strips of cooked bacon (optional)

In a sauce pan over medium-high heat, combine the wine and brown sugar for the glaze. Cook until reduced, about 25 minutes. Let stand to cool.

In a large bowl, mix beef, salt, pepper, and a quarter of the red wine reduction. Form 4 slider-size burger patties.

Cut buns in half and drizzle with olive oil. Grill the sliders to desired doneness on medium-high heat and toast buns. Top patties with cheese and transfer to buns. Drizzle remaining red wine glaze over patties, top with tomato, arugula, bacon (optional) and top buns.

Categories : Appetizers, Entrees

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PREP TIME: 1 hour 30 minutes
SERVINGS: 2 servings

A sweet and spicy chili glaze is the perfect summer sauce for grilled chicken or seafood.

1 cup orange juice
1 tsp red pepper flakes
2 T ginger, minced
2 T garlic, minced
¼ cup oil
½ tsp salt
Zest & juice of 2 limes
¼ cup cilantro, minced (plus extra for garnish)
2 chicken breasts, sliced into long strips
1 cup Jam Jar Sweet White
¼ cup rice vinegar
1 T sweet chili sauce
1 tsp garlic, minced

Combine ½ cup orange juice and ½ tsp red pepper flakes with ginger through cilantro in a shallow glass dish. Mix well and add chicken breasts to marinate for at least 1 hour (or overnight) in the refrigerator.

Preheat grill to medium heat. In a small saucepan, combine remaining ½ cup orange juice and ½ tsp red pepper flakes with Jam Jar Sweet White, rice vinegar, chili sauce and minced garlic. Mix well and bring to a boil over high heat on the stove top. Reduce heat to low and simmer, stirring occasionally, until sauce becomes syrupy (about 20 minutes).

Remove chicken from marinate and pierce onto skewers. Grill for about 4 minutes each side, repeatedly basting with the sweet chili sauce. Remove from grill, add additional sauce if desired and garnish with extra minced cilantro and lime wedges.

Categories : Entrees

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PREP TIME: 2-4 hours
SERVINGS: 2-4 servings

Sweet Shiraz not only tempers the heat of this hearty chili, but also adds a depth of flavor. Best served with cornbread!

1 pound lean ground beef
1 jalapeno, minced
1 small yellow onion, diced
1 red bell pepper, diced
2 garlic cloves, minced
1 T chili powder
2 tsp cumin
1 tsp dried thyme
½ tsp salt
1 cup Jam Jar Sweet Shiraz
1 can diced tomatoes
1 can kidney beans, rinsed & drained
2 tsp liquid smoke

Heat 1 T olive oil in a large dutch oven over medium heat. Sauté jalapeno, onion, bell pepper and garlic until onion starts to become translucent (about 5-10 minutes). Remove from pan and set aside.

Sauté beef in same pot until just browned. Return the veggies to the pot and add all spices, mixing well. Add Jam Jar wine bring to a boil. Reduce and simmer until wine is reduced by half. Add the tomatoes, kidney beans and liquid smoke; mix well. Simmer for at least 1 hour, stirring occasionally.

Top with shredded cheddar cheese, sliced green onions and a slice of cornbread.

Categories : Entrees

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PREP TIME: 10 minutes

This sweet and tangy BBQ sauce is a perfect topping to smoked meat or mixed with your favorite pulled pork recipe.

1 cup Jam Jar Sweet Shiraz
1 cup ketchup
¼ cup Worcestershire sauce
1 tsp liquid smoke
3 tablespoons steak sauce
1 tsp onion flakes
1 tsp garlic flakes
½ tsp freshly ground pepper

Combine all the ingredients in a large, heavy saucepan and bring to a boil over medium heat. Reduce heat and simmer sauce until reduced by a quarter, 6-8 minutes.

Categories : Entrees

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PREP TIME: 1 hour

This chicken might be quick and easy, but it is still big on flavor! Serve with broccoli or green beans.

1 cup Jam Jar Sweet White
3 T Dijon mustard
1 tsp minced garlic
1 whole chicken, cut into serving pieces
½ tsp salt
½ tsp pepper
½ tsp garlic powder
1 yellow onion, sliced thin

Preheat oven to 475°F. Whisk together wine, mustard and garlic in a small bowl.

Heat 1 T olive oil in an oven-proof pan over medium heat. Season chicken with salt, pepper and garlic powder, then brown on all sides and remove from pan.
Add onions to pan and sauté until they start to turn translucent. Return the chicken to the pan and pour wine mixture over top. Bake in oven for 45 minutes until chicken cooked through.

Remove chicken and if needed, return onions and sauce to stovetop over medium heat for 5 minutes to thicken.

Categories : Entrees