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Cooper-Garrod Estate Vineyards

22645 Garrod Road

Saratoga, CA  95070

408-867-7116

questions@cgv.com

 

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22645 Garrod Rd
Saratoga, CA, 95070

(408) 867-7116

Enjoy wines where the grapes are grown in the Santa Cruz Mountains above Saratoga and overlooking San Francisco Bay and Silicon Valley.

Recipes

Filtering by Tag: Pomegranate

Happy Holidays Chocolate Bark

Bill Cooper

  • 1 cup semi-sweet chocolate chips

  • 1 cup milk chocolate chips

  • 1/3 cup unsalted pistachio meats, chopped

  • 1/3 cup pomegranate-infused Craisins®, chopped

Use the best quality chocolate chips available and combine in a 4-cup glass bowl. Microwave on half power one minute; stir. Microwave another minute on half power; stir to smooth. (May need another half minute.) Line a sheet-cake pan with parchment and spread melted chocolate mixture evenly. Sprinkle with prepared nuts and fruit. Cover with wax paper and press toppings lightly into chocolate; discard wax paper. Chill about 20 minutes, or until firm enough to break into bark pieces.

Accompany with Cooper-Garrod Cabernet Sauvignon

Pomegranate Pork Tenderloin

Bill Cooper

  • 1⁄2 tsp. cinnamon

  • 3⁄4 tsp. ground coriander

  • 3⁄4 tsp. ground cumin

  • 1⁄4 tsp. salt and pepper

  • 1 pork tenderloin

  • 1 Tbsp. olive oil

  • 1 shallot, minced

  • 1 c. pomegranate juice

  • 3⁄4 tsp. cornstarch

  • 1 Tbsp. water

  • 1 tsp. Balsamic vinegar

  • 1 Tbsp. unsalted butter

Preheat oven to 375 degrees. Mix cinnamon, coriander, cumin, salt and pepper; rub onto trimmed and dried tenderloin. Heat olive oil stovetop in an oven-ready skillet; brown tenderloin on all sides. Add minced shallot around tenderloin before roasting in oven 15 minutes. Remove tenderloin from pan; tent with foil. Stovetop, deglaze pan with pomegranate juice and reduce to 2/3 cup liquid. Mix cornstarch and water; whisk into pan sauce. Remove from heat when thickened slightly, whisking in Balsamic vinegar and butter to finish. Slice tenderloin and serve with sauce.

Accompany with Cooper-Garrod Cabernet Franc

Pom-Cran-Pear Chutney

Bill Cooper

  • 1 c. pomegranate juice

  • 1⁄2 c. dark brown sugar

  • 1Tbsp. 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