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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 Category: Relish

Onion Confit from France

Bill Cooper

Serves 4-6

  • 1⁄4 c. olive oil

  • 2 lbs. onions, thinly sliced

  • 1⁄2 c. sugar

  • 1 tsp. salt

  • 1⁄2 tsp. pepper

  • 1 c. dry red wine

  • 6 Tbsp. balsamic vinegar

  • 2 Tbsp. grenadine

Heat olive oil in heavy, large saucepan over medium heat. Add sliced onions, sugar, salt, and pepper. Cover and cook, stirring occasionally, until onions are very soft, about 30 min. Add wine, balsamic, and grenadine. Simmer uncovered, stirring often, until mixture thickens and onions are very tender, about 20-30 min. more. Season to taste with salt and pepper before cooling. Lovely atop baguette toasts as an appetizer. Also nice as an accompaniment to roast poultry, beef, or pork.

Accompany with Cooper-Garrod Merlot

Miss Grimmett's Cranberry Relish

Bill Cooper

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