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Cooper-Garrod Estate Vineyards

22645 Garrod Road

Saratoga, CA  95070



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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.


Filtering by Tag: Cranberries

Pork with Orange Cranberry Sauce

Bill Cooper

  • 4 boneless center cut pork chops, pounded to 3/ 8" thickness

  • 2 tsp. butter

  • 2 tsp. olive oil

  • Y4 c. beef broth

  • 2 Tbs. frozen orange juice concentrate

  • 2 tsp. Dijon mustard

  • 1 tsp. cornstarch

  • Y4 c. dried cranberries (Doris sometimes uses dried cherries instead!)

Melt butter with olive oil in a 10"·12" nonstick frying pan. When butter sizzles, add pork and cook, turning once, until both sides are well browned and center is no longer pink (cut to test), 4 to 5 minutes total. Remove meat to a platter and keep warm. Mix beef broth, orange juice concentrate, Dijon, and cornstarch until smooth. Stir in dried cranberries. Add to pan and bring to a boil over high heat, stirring constantly. Boil until slightly thickened, about 1 minute, then pour over pork. From "The Quick Cook" section in Sunset magazine

Accompany with Cooper-Garrod Cabernet Franc

Test Pilot Pork Chops

Bill Cooper

  • 1/2 yellow onion, chopped

  • 1 clove garlic

  • 1 Tbsp. grated ginger

  • 1 Tbsp. Balsamic vinegar

  • 1⁄4 c. soy sauce

  • 1 Tbsp. canola oil

  • 2 boneless pork loin chops

  • 1 Tbsp. unsalted butter

  • 1/2 c. Test Pilot Cutlass, F7U

  • 1⁄2 c. dried cranberries

Combine onion, garlic, ginger, Balsamic, soy sauce, and oil in a blender; whirl to mix well. Pour over pork chops in a quart ZipLoc and marinate in refrigerator 4-6 hours. To cook, remove pork from marinade, shaking off any excess, and discard marinade. Melt butter in a 10” skillet and cook pork chops through, 4-5 minutes each side depending on thickness. Remove from skillet and deglaze pan with wine, adding dried cranberries. Reduce by 1/3 to 1/2. Return pork to pan, coating both sides with sauce. Serve with remaining sauce spooned atop each piece.

Accompany with Cooper-Garrod Test Pilot Cutlass, F7U

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

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