30-Minute Cranberry Sauce with Orange and Cinnamon

This 30-Minute Cranberry Sauce with Orange and Cinnamon is an easy from-scratch recipe that will fool people into thinking you spent hours slaving away over a hot stove. It’s the perfect addition to your Thanksgiving menu!A bowl of cranberry sauce topped with orange zest and rosemary.

Well, I was supposed to be taking a little break from new recipes while I work on some other fun things for you, but after whipping up this 30-Minute Cranberry Sauce with Orange and Cinnamon for our Friendsgiving this past weekend, I couldn’t resist sharing it with all of you. It is THAT good.

What Cranberry Camp Are You In?

So, tell me. Are you staunchly in the canned cranberry camp or do you HAVE to have something homemade? Or could you not care less? To be honest, I grew up eating the canned stuff with our family’s Thanksgiving meal, but once I found my love for cooking and realized just how easy it can be to make a fresh batch from scratch, I’ve forced my entire family down this road with me and we’ve never turned back.

As with everything else “made from scratch,” I love the idea that you can control all of the ingredients you use to create the finished product. There’s also no high fructose corn syrup in a homemade version, which we can probably all do without with all of the pumpkin pie, whipped cream and other sweets we’ll be consuming for the next two months.

What Goes Into this 30-Minute Cranberry Sauce?

The answer: Just enough ingredients to make it truly NEXT LEVEL without getting totally crazy. That’s right, you’re likely to have most of these ingredients on hand in your pantry or in your crisper already.

Here’s what you need:

Fresh cranberries (this time of year they’re easy to find in the produce section of most grocery stores)
An orange
Orange liqueur (like Grand Marnier or Triple Sec)
Cinnamon sticks
Water

That’s it! I don’t know about you, but EASY from-scratch recipes without a ton of weird ingredients in them are totally my jam when it comes to the holidays, much like these Pumpkin Popovers or this Cranberry, White Bean and Grain Salad.

An overhead shot of a bowl of 30-minute cranberry sauce topped with orange zest and rosemary.

How Do You Make It?

Let me tell you, if you’re looking for a simple dish to make for Thanksgiving that will wow your crowd, this is it. If you know how to add ingredients to a pot and turn on the stove, and can remember to stir your ingredients every once in a while, then you can totally master this dish. Because that’s all it takes!

Simply add all the ingredients to a saucepan and let it simmer away until the cranberries have burst and an enticing aroma is filling up your house.

How to Store Cranberry Sauce

 Another great thing about this 30-Minute Cranberry Sauce – aside from how few ingredients it takes and how easy it is to make – is that it can be made in advance and stored in the refrigerator for up to a few days. So, Meal Prepping Mamas, this one’s for you!

Just transfer it to an airtight container after it’s come down to room temp and then pull it out right before you’re ready to serve. It doesn’t even need to be reheated!A bowl of cranberry sauce flanked by fresh rosemary, cranberries and orange.

How to Serve Cranberry Sauce

I’m normally not one to make a big deal about serving dishes, but when it comes to Thanksgiving, it’s worth paying a little extra attention to what we’re putting all of these delicious homemade recipes in. Here are some serving dishes that would be perfect for your fancy Cranberry Sauce! (These are affiliate links.)

3 crystal serving bowls for serving cranberry sauce
This 3-bowl crystal serving set let’s the bright red color of your sauce really pop!
This serving boat is a modern way to dress up your Thanksgiving table.
I love pumpkin coquettes from Staub so much that I own two of them! Such a fun way to jazz up any holiday table.


Now, tell me, are you adding this to your Thanksgiving menu or what??

30-Minute Cranberry Sauce with Orange and Cinnamon
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 

This 30-Minute Cranberry Sauce with Orange and Cinnamon is an easy from-scratch recipe that will fool people into thinking you spent hours slaving away over a hot stove. It’s the perfect addition to your
Thanksgiving menu!







Course: Side Dish
Cuisine: American
Keyword: cranberry, meal prep, quick-and-easy, side dish, Thanksgiving, vegan, vegetarian
Servings: 6 people
Calories: 59 kcal
Author: CaliGirl Cooking
Ingredients
  • 16 ounces fresh cranberries
  • 2 cinnamon sticks
  • Zest of 1 medium orange
  • 1 cup water
  • 2 tablespoons orange liqueur Such as Grand Marnier or Triple Sec
  • 1 teaspoon vanilla extract
  • 2 tablespoons maple syrup
Instructions
  1. Place all ingredients in a medium saucepan.

  2. Simmer on the stove over medium-low heat, stirring occasionally, until most of the cranberries have popped and mixture resembles classic cranberry sauce, about 20 minutes. Remove cinnamon sticks.

  3. Let cool and serve at room temperature or store in an airtight refrigerator in the refrigerator for up to 3 days.

Recipe Notes

DISH DENSITY: Low

 

Pomegranate Power: The 10 Best Pomegranate Syrup Recipes

Here are the 10 best recipes featuring pomegranate syrup or grenadine – just in time for peak pomegranate season. There’s a little something for everyone, whether you’re a bartender, barista, baker or chef.

Photo of two pomegranate mules used as the title graphic for the 10 best pomegranate syrup recipes.
This post is sponsored by Sonoma Syrup Co.

It’s hard to believe that we’re already at the tail-end of summer and heading into fall. While we’ve likely all seen Halloween costumes on store shelves and debates on how soon is TOO soon to bring back the pumpkin spice latte over the past couple of weeks, there’s a lot more to get excited about this time of year – like all of the amazing fall produce!

One of my favorite fall fruits is tart and tangy pomegranate, not only for its great flavor, but because it can be used in so many different ways. It can be used for savory cooking or sweet treats, cocktails or mocktails. It can even be used for your favorite coffee, tea or espresso drink! Pomegranate comes in many different forms – like seeds, juice, molasses and syrup – so its flexibility in the kitchen should come as no surprise.

You know I’ve been a huge fan of Sonoma Syrup Co.’s products for quite some time, and this time of year I can’t help but move their Pomegranate Simple Syrup and Grenadine to the front of my pantry. They’re the perfect products to have on hand as we ease into fall, whether I’m whipping up a salad featuring my favorite seasonal fruits and veggies or mixing up a cocktail.

To celebrate one of fall’s star players, I’ve rounded up 10 of my favorite recipes using pomegranate syrup or grenadine, including ways to adapt existing recipes to use these time-saving ingredients.

Let’s get to it!

Pomegranate Margarita from Sonoma Syrup Co.

A pomegranate margarita next to a fresh cracked pomegranate.

While usually rife with citrus, margaritas get a colorful (and tasty!) seasonal touch with the addition of pomegranate simple syrup. It’s the perfect way to sweeten up a typically tangy drink while also adding depth of flavor. When making a special margarita like this one, be sure you use high-quality tequila. This will not only elevate the taste even more, but also prevent you from getting a nasty hangover the next day. Look for tequilas that state “100% de agave” on the bottle, as that assures that there have not been any other weird added sweeteners that will leave you regretting the drink in the morning.

Dress up your Pomegranate Margarita by adding a few pomegranate arils to the glass (you can find the arils in the produce section of most grocery stores) or by rimming the glass with sugar studded with lime zest. For an extra hit of pomegranate flavor, you could even use the pomegranate syrup to get your lime-studded sugar to stick. The possibilities are endless, and the flavor is to-die-for. This is a great drink to start enjoying now and continue serving well into the holidays, because who doesn’t love a festive, bright red cocktail come December?

Shirley Temple from Bon Appetít

Of course, we couldn’t do a roundup on pomegranate syrup/grenadine without including the classic nonalcoholic drink (and favorite of children everywhere) – the Shirley Temple! This is such a simple drink to make, and a fun treat for kiddos on a special occasion. As in this recipe from Bon Appetít, it’s classically made with grenadine, ginger ale, and garnished with a maraschino cherry. However, modern-day recipes have also been known to include such innovative ingredients as lemon-lime soda, lemonade or even orange juice.

I love that this kid-friendly mocktail can be easily elevated with the use of a good ginger ale or ginger beer and Sonoma Syrup’s Classic Grenadine Syrup. Using high-quality products like these cuts back on processed ingredients – which you know I’m a huge fan of – and should also minimize the crazy sugar rush kids our kids so easily succumb to.

Your little ones (and mocktail-enjoying friends) will love this fancy take on the classic at your next get-together or dinner party.

Pomegranate Vinaigrette Domaine Chandon by Sonoma Syrup Co.

You read that right – pomegranate syrup can also be used in cooking! And what better way to do so than with a zesty red wine vinaigrette from the kitchens of one of the most well-known wineries in Wine Country? This tasty salad recipe hails from the kitchens of Domaine Chandon in world-famous Napa Valley and pairs the winery’s light and juicy Pinot Noir with Sonoma Syrup Co.’s Pomegranate Simple Syrup to create a perfectly balanced vinaigrette. When drizzled over a bed of greens topped with grapes, pecans and pomegranate seeds, you’ll get the ultimate taste of Wine Country in your very own home.

This vinaigrette would also make a great marinade for filets or roast duck or – who are we kidding? – served alongside a loaf of freshly baked bread for dipping.

Southern Sweet Iced Tea by Sonoma Syrup Co.

This Southern Sweet Iced Tea is another great use for pomegranate syrup that doesn’t involve alcohol. Use the base recipe as your guide as far as amounts, then choose your favorite herbal tea to perfectly complement the pomegranate flavor. It’s a no-fail recipe that’s perfect to sip on while the sunlight still lingers past 6 o’clock.

To really step things up a notch, garnish your iced tea with a fresh sprig of whichever type of herbal tea you’ve used in your recipe – fresh mint, chamomile and rooibos are all tasty options.

Kir Royale by Liquor.com

The Kir Royale is a French cocktail typically made with sparkling wine and créme de cassis (blackcurrant liqueur), but why not give it a modern makeover by subbing in grenadine? I love any kind of cocktail that involves sparkling because it turns any occasion into a special one, especially this time of year when there are tons of things to celebrate!

Try a drier style of sparkling wine for this one, as the grenadine will sweeten it up a bit. Garnish with a fresh rosemary sprig or some extra pomegranate arils to make your Kir Royale especially appropriate for the season.

Pomegranate Soda Ice Cream Float by CaliGirl Cooking

Two frosty pomegranate soda ice cream floats garnished with pomegranate seeds.

Of course, no pomegranate syrup recipe roundup would be complete without a way to use it in a sweet treat! Make your own pomegranate soda by adding Sonoma Syrup Co.’s pomegranate syrup to sparkling water or club soda, then just add vanilla ice cream to turn it into a tasty float. With the syrup’s pure ingredients, making your own soda helps you cut back on not-so-healthy stuff that often goes into store-bought pops and control just how sweet you want it to be.

This is another one that the kids will love. It’s the perfect treat for back-to-school or a weekend get-together with friends while the weather is still warm.

Frosé by Real Simple

No doubt by now you’ve heard of this latest frozen drink craze, but did you know you can make frosé extra-tasty with the addition of some brightly hued grenadine? It not only adds a great pop of color to an already gorgeous drink, but it also lends an extra depth of flavor that plain old rosé just can’t give you.

This recipe adds in strawberries for extra body, but you could also try raspberries or watermelon for a slightly different take on things. This is another one to make now while the weather is still warm – the perfect drink to enjoy poolside!

Pomegranate Peppercorn Glaze by Sonoma Syrup Co.

A close-up of cracked open pomegranates.

Alright, chefs – here’s another one for you! This Pomegranate Peppercorn Glaze is the perfect way to dress up pork tenderloins, steaks, or even grilled salmon. It’s versatile enough to use as a marinade AND a sauce on its own, or add it to your favorite cream-based sauce for the ultimate hybrid. Toss the creamy version with your favorite pasta for a hearty vegetarian dish, or use the glaze as-is to dress up roasted sweet potatoes. The possibilities are endless!

French Quarter Cocktails by Martha Stewart

One of the best things about grenadine is that it pairs well with so many different types of liquor. These French Quarter Cocktails pair the syrup with rum in a New Orleans-inspired drink that’s sure to make you feel festive. I mean, how can you not with two different types of rum, pineapple and orange juice? It’s practically Mardi Gras in a glass.

Garnish these fun cocktails with maraschino cherries, pineapple wedges and orange slices. Get extravagant with it, because that’s exactly what these drinks are meant to be.

Pomegranate Moscow Mule adapted from DELISH

A frosty Pomegranate Mule garnished with fresh pomegranate seeds and rosemary sprigs.

Of course, this wouldn’t be a proper pomegranate syrup roundup without me putting my own spin on a pomegranate cocktail. The Moscow Mule is one of my absolute favorite adult beverages, so when I saw this recipe from DELISH, I knew I wanted to use some of Sonoma Syrup Co.’s flavored simple syrups to give this pomegranate cocktail my own personal touch.

One of the greatest things about naturally sweetened simple syrups infused with fantastic flavor is that you can easily cut down on the prep time and number of ingredients needed and still have something fantastic to sip on in minutes flat. By using Sonoma Syrup Co.’s Pomegranate Simple Syrup and Sweetened Lime Juice in this recipe, I was able to leave out the honey and still get the exact same flavor profile. Just as with every Moscow Mule, high-quality vodka and ginger beer are key in taking the drink over the top.

Pomegranate Moscow Mule (adapted from DELISH)
Prep Time
5 mins
Total Time
5 mins
 

This recipe takes the classic mule cocktail and livens it up with the addition of pomegranate syrup, pomegranate seeds, and a sprig of fresh rosemary.

Course: Drinks
Cuisine: American
Keyword: cocktails, drinks, mule, pomegranate, vodka
Servings: 1 cocktail
Calories: 220 kcal
Author: CaliGirl Cooking
Ingredients
  • 2 ounces vodka
  • 1 ounce Sonoma Syrup Co. Pomegranate Syrup
  • 1 tablespoon Sonoma Syrup Co. Sweetened Lime Juice
  • 1/2 cup ice
  • 2 ounces ginger beer
  • 1 tablespoon pomegranate arils
  • Sprig of fresh rosemary
Instructions
  1. In your copper mug or cocktail glass, stir together the vodka, pomegranate syrup, lime juice and ice.

  2. Top with ginger beer and garnish with pomegranate arils and rosemary sprig.

Recipe Notes

You can find the original recipe from DELISH here.

So there you have it! I hope my top 10 recipes using pomegranate syrup and grenadine inspire you to get in the kitchen and get you excited for the months ahead. I’d love to hear if you have any favorite pomegranate syrup or grenadine recipes I missed. If you do, let me know about them in the comments below!

THE Freshest Tangerine Sorbet Mimosas

Loads of fresh tangerine juice goes into this homemade sorbet (along with a couple of other special citrus-y ingredients) to make it the perfect upgrade to your morning mimosa.

These Tangerine Sorbet Mimosas are made from the season's best tangerines plus loads of other citrus to make the perfect New Year's Day cocktail!

When I say these are THE Freshest Tangerine Sorbet Mimosas, I mean these tangerines came off the tree that sits about 30 feet from my front door and were squeezed less than 10 minutes after they were picked. They’re THAT fresh. But hey, I’m not here to throw shade at anyone that may not have a plethora of fresh citrus at the ready – we’re in the throes of winter now, folks, and there’s no better time to snatch up all of the fresh tangerines and lemons you can find and throw them together to make some delicious Tangerine Sorbet Mimosas just in time for New Year’s!

Let’s back up for a quick second, though, because I need to know: when it comes to frozen desserts, are you Team Sorbet or Team Ice Cream? Taken in their purest forms, I’m an ice cream fan all the way. There’s just something about that rich dairy flavor that I find myself leaning towards if ever given the choice between the two. But throw a good bottle of bubbly in the mix? I’ll be Team Sorbet all day, every day.

I mean, sure, you can make and enjoy this Tangerine Sorbet all on its own, but if I have some sitting in my freezer you can pretty much bet the only way I’ll be enjoying it is at the bottom of a champagne flute.

These Tangerine Sorbet Mimosas are made from the season's best tangerines plus loads of other citrus to make the perfect New Year's Day cocktail!

So, the first step in making THE Freshest Tangerine Sorbet Mimosas is – quite obviously – making the Tangerine Sorbet out of the best, freshest tangerines you can find. If you’re familiar with the whole ice cream making process, the rest will be a piece of cake. You’ll need an ice cream maker of some sort, and a saucepan, but that’s about it. Oh, and to really up the citrus factor, we’re also adding in some fresh lemon juice and Grand Marnier.

Another incredibly important thing to note – you need to start this Tangerine Sorbet process at least the night before your planning to enjoy your ever-so-fancy mimosas. I tell you this now because I care for each and every one of you way too much to have you start this entire process one or two hours before you’re ready to throw your mimosas back, only to be met with soupy sludgy tangerine syrup. Hey, today is Friday and we still have plenty of time before New Year’s to get this going, so don’t say I didn’t warn you!

These Tangerine Sorbet Mimosas are made from the season's best tangerines plus loads of other citrus to make the perfect New Year's Day cocktail!

Once the Tangerine Sorbet is at its icy, frosty peak, you’re ready to mimosa it (yep, just made that a verb.) Take your favorite bottle of mimosa bubbles, pour some of it on top of your FRESH Tangerine Sorbet and – voila – you’re ready to enjoy THE Freshest Tangerine Sorbet Mimosa you ever did sip on.

You likely already have plans for New Year’s, but you better add some Tangerine Sorbet Mimosas to those plans ASAP.

Here’s to a happy, healthy and prosperous New Year for you and yours!

These Tangerine Sorbet Mimosas are made from the season's best tangerines plus loads of other citrus to make the perfect New Year's Day cocktail!

THE Freshest Tangerine Sorbet Mimosas
Prep Time
10 mins
Cook Time
30 mins
Freezer time
4 hrs
Total Time
40 mins
 

Loads of fresh tangerine juice goes into this homemade sorbet (along with a couple of other special citrus-y ingredients) to make it the perfect upgrade to your morning mimosa. 

Servings: 7 servings
Calories: 289 kcal
Author: CaliGirl Cooking
Ingredients
For the tangerine sorbet:
  • 3 cups fresh tangerine juice
  • 1 cup fresh lemon juice
  • 1 cup granulated sugar
  • 2 tablespoons Grand Marnier
  • 2 tablespoons corn syrup
Other ingredients:
  • 1 750-mL bottle sparkling wine
Instructions
  1. Combine all sorbet ingredients in a medium saucepan. Stir to combine, until sugar dissolves. Refrigerate for at least two hours or overnight. 

  2. Pour tangerine mixture into an ice cream maker and churn according to package directions. 

  3. Pour into a 9-inch loaf pan and freeze until solid. 

  4. Scoop sorbet into sparkling wine flutes and top with sparkling wine. Enjoy!

The BEST Dairy-Free Eggnog Recipe

An easy, five-minute recipe featuring all of the festive flavors of classic eggnog in delicious, creamy, dairy-free oat milk. A healthier take on a typically indulgent treat!

This Dairy-Free Eggnog Recipe uses oat milk as its base and is the perfect lightened up treat for the holidays!

If you’re a fan of eggnog but not all of the calories that come with it, this Dairy-Free Eggnog is going to change. your. life.

First, please tell me you’ve tried my new favorite milk alternative, oat milk. I’m the last person to ever be “dairy-free” (cheese and I are bosom buddies) but I’m also not one to shy away from other delicious milk options. Sure, almond milk is a classic go-to, but if you’ve never experienced the thick creaminess of oat milk, now is the time!

This Dairy-Free Eggnog Recipe uses oat milk as its base and is the perfect lightened up treat for the holidays!

And when we’re making The BEST Dairy-Free Eggnog Recipe, we want it to be just as thick and creamy as the original. Am I right? Well, I’m happy to report that this recipe will give you just that, plus tons of great flavor from a myriad of spices and even a little rum extract (and, if you like your eggnog spiked, feel free to use the real deal!)

The other great thing about this eggnog recipe? It comes together in wayyyy less time than traditional homemade eggnog. We’re talking throw-everything-in-a-blender-and-it’s-ready-in-5-minutes easy. Because who wants to wait hours to enjoy a delicious glass of frothy eggnog? Or perhaps an oat milk version of this Spiked Almond Milk Eggnog Hot Chocolate?

I don’t know about you, but I’m sure looking forward to having this recipe on hand over the next few weeks. It will sure be nice to have a lighter, healthier alternative to enjoy among all of the other cookies, cocktails, sweets and treats!

This Dairy-Free Eggnog Recipe uses oat milk as its base and is the perfect lightened up treat for the holidays!

Do you have a favorite lightened-up holiday recipe? If so, tell me about it in the comments below!

The BEST Dairy-Free Eggnog Recipe
Prep Time
5 mins
Total Time
5 mins
 

An easy, five-minute recipe featuring all of the festive flavors of classic eggnog in delicious, creamy, dairy-free oat milk. A healthier take on a typically indulgent treat!

Course: Breakfast, Dessert, Drinks
Cuisine: American
Keyword: dairy-free, dessert, drinks, eggnog, holiday, oat milk, rum
Servings: 4 people
Calories: 356 kcal
Author: CaliGirl Cooking
Ingredients
  • 4 cups oat milk (I prefer Oatly brand)
  • 1 tablespoon maple syrup
  • 1 teaspoon rum extract
  • 1/2 teaspoon ground nutmeg, plus additional for garnish
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • Couple of handfuls of ice
Instructions
  1. Add all ingredients to a blender. Blend on high until mixture is frothy but there are still some little chunks of ice left. 

  2. Pour into four glasses and sprinkle additional ground nutmeg over top of each one. Serve immediately.

Red Wine Roast Chicken with Grapes and Herbs

This Red Wine Roast Chicken with Grapes and Herbs is simple to make yet full of flavor. It’s the perfect entrée for your holiday gatherings and showcases some of the season’s best ingredients.

This Red Wine Roast Chicken with Grapes and Herbs is an easy, showstopper entree for fall dinners or holiday entertaining.
Silas Fallstich
www.fullframefotos.us

With all of the craziness of the holidays, it’s often easier to get caught up in the hustle and bustle of things than it is to slow down and take time for what this time of year is really about – spending quality time with family and friends. In this season of life where I feel like there are never enough hours in the day, I find myself craving these types of moments more than ever. That’s why, when some of my favorite ladies in the food, wine and entertaining industries decided to get together for a Fall Harvest Feast, I quickly agreed to participate – and brought this Red Wine Roast Chicken with Grapes and Herbs as the dinner’s centerpiece. It was almost like Friendsgiving came early and I’m so excited to share all of the details (including this roast chicken recipe!) with you today.

I’m going to make a general assumption here, and that assumption is that many of you feel intimidated about roasting large cuts of meat or whole birds. Am I right? I mean, I was once in the same boat. But I’m a firm believer that practice makes perfect and, let me tell you, I have practiced and practiced roasting chicken and – no brag – have pretty much perfected a super simple recipe for you.

This Red Wine Roast Chicken with Grapes and Herbs is an easy, showstopper entree for fall dinners or holiday entertaining.
Silas Fallstich
www.fullframefotos.us

You may remember that a while back I posted a similar recipe – this Champagne Roast Chicken with Grapes and Shallots – as a great show-stopper for any dinner party (or weeknight meal, for that matter.) Well, this is ALMOST the same recipe, but with a few autumn-inspired tweaks that make it perfect for any gathering you may be hosting in the next couple of months.

And yes, it is so easy. Aside from spending maybe 10 minutes prepping the bird and one flip about 15 minutes into roasting, it’s basically a “set it and forget it” recipe, so you can spend that quality time with all of your loved ones. It also looks quite stunning in its finished form, so if you’re looking for a dinner dish that will add that festive feel to your table, this Red Wine Roast Chicken is it!

But enough about my chicken, I want to tell you a little bit about the dinner itself! First off, the location and one other very important component of any harvest dinner – the wine! We were lucky enough to go back to the beautiful Folded Hills, a winery and farmstead about 30 minutes up the coast from Santa Barbara. If you want to learn more about them, I wrote an entire post about it here. Long story short, if you’re looking for friendly faces, delicious wines, the best chocolate chip cookies and cute little farm critters, be sure to plan a stop here the next time you’re cruising the 101.

This Red Wine Roast Chicken with Grapes and Herbs is an easy, showstopper entree for fall dinners or holiday entertaining.
Silas Fallstich
www.fullframefotos.us

And then, of course, I can’t leave out all of the other wonderful ladies who contributed their talents to this gorgeous feast. The table was set and styled by the lovely Viktoriya of Fold Santa Barbara, who makes beautiful linens both for retail and special events.

This Red Wine Roast Chicken with Grapes and Herbs is an easy, showstopper entree for fall dinners or holiday entertaining.
Silas Fallstich
www.fullframefotos.us

My girl Becky from Baking the Goods contributed a Fall Harvest Grazing Board and the tastiest Spiced Up Grape Apple Pie. Be sure to check out her blog for some of the best baking recipes around!

Spiced Up Apple Grape Pie from BakingtheGoods.com is the perfect holiday dessert!
Silas Fallstich
www.fullframefotos.us

Denisse (aka Le Petit Chef Santa Barbara) added a stunning Root Vegetable Gratin that was absolutely devoured. And can you believe blogging isn’t even her full-time gig? When she’s not blogging (or slinging donuts with her husband), Denisse is a private chef in and around SB. Did I mention she’s also extremely well-versed in vegan and other special diet cooking?

This Root Vegetable Gratin from LePetitChefSantaBarbara.com is the perfect autumn side dish for fall entertaining.
Silas Fallstich
www.fullframefotos.us

Wine pairings and a mouth-watering Roasted Squash Salad with Warm Cider Vinaigrette were provided by my dear friend Hana-Lee of Wander and Wine. If you’re looking for all things wine- and travel-related, you definitely don’t want to miss out on her blog.

This Acorn Squash Salad with Warm Apple Cider Vinaigrette is another perfect side dish for fall entertaining.
Silas Fallstich
www.fullframefotos.us

Finally, I can’t leave out our very talented photographer, Silas Fallstich (aka Full Frame Fotos). If you live in Santa Barbara (or anywhere nearby), chances are you’ve seen Silas’ work. It’s featured in many of our local publications on a regular basis and we were so grateful to have such talent capturing our lovely day. We have him to thank for all of these gorgeous photos!

This Red Wine Roast Chicken with Grapes and Herbs is an easy, showstopper entree for fall dinners or holiday entertaining.
Silas Fallstich
www.fullframefotos.us

Sure, we call this “work” – and it is – but it’s days like these that make all of those hours in the kitchen, behind the camera, typing on the computer and with our arms elbow-deep in dirty dishwater completely worth it. If there’s one thing I’ve taken away from this line of work, it’s that every blogger, entrepreneur or creative truly wants to help and support one another. Forget competition, we’re all in this together. And as we inch closer and closer to the ultimate day of gratitude, I have to say I’m so thankful for each and every one of these folks I’ve met along the way and the support structure we’ve built around one another.

A lovely Harvest Dinner at Folded Hills Winery and Farmstead in Santa Barbara, CA.
Silas Fallstich
www.fullframefotos.us

Here’s to a season of gratitude, thoughtfulness, positivity and support!

Red Wine Roast Chicken with Grapes and Herbs
Prep Time
10 mins
Cook Time
1 hr 30 mins
Resting Time
10 mins
Total Time
1 hr 40 mins
 

This Red Wine Roast Chicken with Grapes and Herbs is simple to make yet full of flavor. It’s the perfect entrée for your holiday gatherings and showcases some of the season’s best ingredients.

Course: Main Course
Cuisine: American
Keyword: chicken, entertaining, entree, main course, protein
Servings: 6 people
Calories: 287 kcal
Author: CaliGirl Cooking
Ingredients
  • 1 approximately 5-pound whole chicken
  • 1 cup red wine
  • Salt and pepper
  • 2 sprigs each fresh rosemary, sage and thyme, plus additional for garnish
  • 1 pound seedless red grapes
  • 2 large shallots, peeled and quartered
Instructions
  1. Preheat oven to 400 degrees Fahrenheit.

  2. Remove innards from chicken and rinse with cold water. Let drain in a large colander for 2 minutes.

  3. Pat chicken dry and place in roasting pan, breast side down. Pour red wine all over and inside the chicken. Season with salt and pepper.

  4. Stuff the fresh herbs inside the chicken. 

  5. Place chicken in oven and turn down heat to 350 degrees Fahrenheit. Roast, uncovered, for 15 minutes.

  6. Remove chicken from oven and, using tongs or wooden spoons, flip chicken over so that the breast side is now facing up.

  7. Return to oven and continue cooking until a meat thermometer inserted into the thigh reads 160 degrees Fahrenheit. Start checking the temperature after about an hour and a half. For the last 10-15 minutes of cooking, add shallots and grapes to bottom of roasting pan.

  8. Once meat thermometer reads 160 degrees Fahrenheit, remove from oven. Transfer grapes and shallots to a serving platter first, and then transfer chicken so it sits in the middle of the grapes and shallots. Garnish with additional fresh herbs. Use a carving fork and knife to serve.