Ficklin Vineyards Old Vine Tinta Cranberry Relish

• Ingredients:
• • 12 oz bag of fresh cranberries
  • 2/3 cup sugar (or to taste)
  • Zest of one orange
  • 1-1/2 cups of Old Vine Tinta Port
  Rinse cranberries and check to remove any remaining stems. Reserve 1/2 cup of cranberries to stir in later. Place remaining cranberries in a saucepan. Add the zest of one orange, 2/3 cup sugar, and 1-1/2 cups of Ficklin Vineyards Old Vine Tinta Port. Simmer and stir occasionally over low heat for about 10 minutes until sugar has melted and ingredients are incorporated. Then increase to medium heat and cook about 10-15 minutes until the cranberries have burst. Remove from heat and stir in 1/2 cup of reserved cranberries. ​

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Tawny Port and Pear 
Turkey Glaze and Gravy

• Ingredients:
  • 2-1/2 cups of Aged 10 Years Tawny Port
  • 2 cups of pear purée (2 cans of pear halves in juice, not syrup)
  • 1/2 cup (1 stick) unsalted butter
  • 1/4 cup honey
  • 1-1/2 teaspoon minced fresh sage
  Purée pears in blender. Place all ingredients in a saucepan over medium heat and gently boil for about 30 minutes. Allow to cool. 
  
  Set aside 1 cup for gravy. 
  Brush glaze on turkey frequently while turkey is roasting.

• For Gravy:
  • Add 2 cups of chicken broth to remaining glaze in saucepan
  • Stir 1/4 cup cornstarch into 2 Tablespoons water and stir until smooth. Add to saucepan to thicken stirring constantly.
  • Add salt and pepper to taste.

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Thanksgiving Pairings and Quick Tips

Autumn Spice White Port is delicious paired with brie, nuts, dried apricots as an aperitif.  Also, adds a perfect touch if you splash some in your homemade whipped creams.

Old Vine Tinta Port pairs beautifully with Turkey!  The bright flavors of dark cherry, fig, cranberry provide a terrific balance to turkey, gravy, mashed potatoes and stuffing.

Aged 10-Years Tawny Port is a lovely accompaniment with traditional Thanksgiving desserts such as pumpkin and apple pies, even cheesecakes.

Chocolate PassPort paired with your pecan pie takes it to a new level of decadence!

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   Easy Raspberry PassPort Cake    
 
    Chocolate Cake Mix, 1 package
    Instant Chocolate Pudding, 1 small package
    Butter, 2 cubes, softened
    Ficklin Raspberry PassPort, 1 cup
    Eggs, 4 large
    Additional Raspberry PassPort for soaking
    Fresh Raspberries
    Powdered sugar
Preheat oven to 375 degrees. Generously grease Bundt pan. Stir together all ingredients just until well-blended. Spoon the mixture into your Bundt pan. Bake for about 40 minutes, until a toothpick inserted in the center comes back dry. 
After cooling, soak with a little more of the Raspberry PassPort. Sprinkle with fresh raspberries. Dust with powdered sugar. Serve and enjoy!

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Sunshine Sangria 
1 bottle of Veráo Port Blanc
1 cup of pineapple juice
1/2 cup jalapeno simple syrup -- (jalapeno simple syrup: boil equal amounts of sugar and water. Heat until clear, but do not boil. Remove from stove and add sliced jalapenos. Refrigerate overnight.)
Mix ingredients together and pour over ice. Garnish with pineapple, candied jalapeno, honeydew melon, green grapes

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Summer Sage Sangria
 
1 bottle Brisa Ruby Port
1 cup orange juice
4-6 whole sage leaves
   (crumple sage leaves to crease and release oils prior to adding)
2 cups ginger ale
 
​Mix ingredients together, pouring in ginger ale just before serving. Pour over ice.  Garnish with sliced oranges, whole (uncrumpled) sage leaves, diced pears.  Add a slice of candied ginger on a pick in glass.

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