Sundown Sangria
This Sundown Sangria is the perfect crowd-pleasing warm-weather libation. Take 10 minutes during the morning to make a large pitcher – this way the flavors in the sangria have several hours to develop. It will be ready to serve at dinner time that evening.
1 navel orange, sliced
1 lemon, sliced
2 ripe peaches, cut into wedges
3 ripe plums, cut into wedges
3 tablespoons sugar
3 tablespoons (3 splashes) spiced dark rum
3 tablespoons orange liqueur
2 cinnamon sticks
1 bottle Cherry Knoll Semi-Sweet Blueberry Wine Oak aged
1 bottle soda water
Sparkling soda water, for topping off glasses of sangria at table
Combine sugar, rum, orange liqueur, fruits, and cinnamon sticks in a large pitcher. Cover with 1 bottle of wine and chill sangria several hours.
To serve, spoon fruits into glasses or goblets, pour in the sangria, top off with a splash of soda water. Sit back, sip and enjoy!
| Servings | Prep Time |
| 8 glasses | 10 minutes |
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This Sundown Sangria is the perfect crowd-pleasing warm-weather libation. Take 10 minutes during the morning to make a large pitcher - this way the flavors in the sangria have several hours to develop. It will be ready to serve at dinner time that evening.
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- 1 navel orange sliced
- 1 lemon sliced
- 2 ripe peaches cut into wedges
- 3 ripe plums cut into wedges
- 3 tablespoon Sugar
- 3 tablespoon spiced dark rum
- 3 tablespoon orange liqueur
- 2 cinnamon sticks
- 1 bottle Cherry Knoll Semi-Sweet Blueberry Wine Oak aged
- 1 bottle soda water
- Combine sugar, rum, orange liqueur, fruits, and cinnamon sticks in a large pitcher. Cover with 1 bottle of wine and chill sangria several hours. To serve, spoon fruits into glasses or goblets, pour in the sangria, top off with a splash of soda water. Sit back, sip and enjoy!
Fresh Blueberry Cannoli
Fresh Blueberry Cannoli
An all time favorite dessert is the cannoli. The fresh blueberry filling is easy to make fresh at home. You can whip up a batch in very little time, and it is worth it!
(makes 6 cannoli)
- 6 cannoli shells
- 16 oz ricotta cheese
- 1/3 C confectioner’s sugar, sifted
- 1/2 tsp vanilla extract
- juice and zest of 1/2 lemon
- 1 cup blueberries
- Line a strainer with cheesecloth. Place the ricotta in the strainer over a bowl, and cover with plastic wrap and a towel. Weight it down with a heavy can, and let the ricotta drain in the refrigerator for several hours to overnight.
- Place ricotta in bowl, and with electric mixer, beat ricotta until smooth and creamy. Beat in confectioner’s sugar, vanilla, lemon juice, lemon zest and blend until smooth.
- Taste, add additional sugar, lemon, or vanilla as needed.
- Transfer to another bowl and stir in blueberries. Chill until firm.
- When ready to serve, fill a pastry bag fitted with a 1/2-inch plain tip, or a ziplock bag, with the ricotta cream. If using a ziplock bag, cut about 1/2 inch off one corner.
- Insert the tip in the cannoli shell and squeeze gently until the shell is half filled. Turn the shell and fill the other side.
- Press or dip the cream filling at the cannoli ends into chopped pistachios, grated chocolate/mini chocolate chips, candied fruit, or zest.
- Dust with confectioner’s sugar and/or drizzles of melted chocolate if desired. Or, another option would be to, spoon some of the warmed blueberry sauce over the filled cannoli shells.
- Serve and enjoy.
| Servings | Prep Time |
| 6 people | 15 minutes |
| Passive Time |
| 30 minutes |
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An all time favorite, the cannoli. The fresh blueberry filling is easy to make fresh at home. You can whip up a batch in very little time, and it is worth it!
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- 6 cannoli shells
- 16 ounces ricotta cheese
- 1/3 cup confectioner's sugar sifted
- 1/2 teaspoon vanilla extract
- 1/2 lemon, juice and zest
- 1 cup Fresh Blueberries
- Line a strainer with cheesecloth. Place the ricotta in the strainer over a bowl, and cover with plastic wrap and a towel. Weight it down with a heavy can, and let the ricotta drain in the refrigerator for several hours to overnight. Place ricotta in bowl, and with electric mixer, beat ricotta until smooth and creamy. Beat in confectioner’s sugar, vanilla, lemon juice, lemon zest and blend until smooth. Taste, add additional sugar, lemon, or vanilla as needed. Transfer to another bowl and stir in blueberries. Chill until firm. When ready to serve, fill a pastry bag fitted with a 1/2-inch plain tip, or a ziplock bag, with the ricotta cream. If using a ziplock bag, cut about 1/2 inch off one corner. Insert the tip in the cannoli shell and squeeze gently until the shell is half filled. Turn the shell and fill the other side. Press or dip the cream filling at the cannoli ends into chopped pistachios, grated chocolate/mini chocolate chips, candied fruit, or zest. Dust with confectioner’s sugar and/or drizzles of melted chocolate if desired. Or, another option would be to, spoon some of the warmed blueberry sauce over the filled cannoli shells. Serve and enjoy.
Fresh Blueberry-Raspberry Pie
“This is the absolute best blueberry pie ever!!!!!”
{A Barbara S. Johnson original}
1 Baked 9” pie shell, Cooled
1 1/2 to 2 quarts Fresh Blueberries
1 quart of Fresh Red Raspberries
1 cup Sugar
2 tablespoons Cornstarch
½ cup Cold Water
¼ teaspoon ground Cardamom
½ teaspoon Cinnamon
Gently wash blueberries and spread on clean toweling to dry before putting into crust.
Place 1½ to 2 quarts of Fresh Blueberries into cooled pie crust – set aside.
Combine 1 quart of Fresh Red Raspberries with 1 cup Sugar in saucepan. Cook until soft. Mash.
Blend 2 tablespoons Cornstarch with ½ cup Cold Water until smooth & no lumps remaining – Add to berries & sugar in saucepan. Add ¼ teaspoon ground Cardamom and ½ teaspoon Cinnamon. Cook, stirring until mixture is thick & clear (about 2 minutes).
Remove from heat and cool to room temperature. {Do not cool too much; the sauce needs to run down between the blueberries.}
Pour raspberry sauce over blueberries in crust allowing sauce to run down between berries. Chill.
Serve with fresh whipped cream or a good quality vanilla ice. Enjoy!
- 1 pie shell Baked 9” pie shell Cooled
- 1.5 to 2 quarts Fresh Blueberries
- 1 quart Red Raspberries Fresh or Frozen
- 1 cup Sugar
- 2 tablespoon Corn Starch
- 1/2 cup Water
- 1/4 teaspoon Cardamom ground
- 1/2 teaspoon Cinnamon
- Gently wash blueberries and spread on clean toweling to dry before putting into crust. Place 1½ to 2 quarts of Fresh Blueberries into cooled pie crust – set aside. Combine 1 quart of Fresh Red Raspberries with 1 cup Sugar in saucepan. Cook until soft. Mash. Blend 2 tablespoons Cornstarch with ½ cup Cold Water until smooth & no lumps remaining – Add to berries & sugar in saucepan. Add ¼ teaspoon ground Cardamom and ½ teaspoon Cinnamon. Cook, stirring until mixture is thick & clear (about 2 minutes). Remove from heat and cool to room temperature. Pour raspberry sauce over blueberries in crust allowing sauce to run down between berries. Chill. Serve with fresh whipped cream or a good quality vanilla ice. Enjoy!
1. Do not cool too much; the sauce needs to run down between the blueberries.
2. If you want more blueberries, use blueberries to make sauce in place of the raspberries.
Blueberry Yogurt
Blueberry Yogurt makes a refreshing healthy dessert or snack. It is more delicious than the prepared fruited yogurts. This very tasty and simple dish can be made at the last minute or made-up ahead of time and refrigerated.
Ingredients:
1/2 Cup Greek Yogurt, plain nonfat
1/4 Cup Cherry Knoll Farm Blueberries, fresh or frozen
1/8 Cup Pistachio Nuts, no-shells
1 to 2 Tablespoons Pure Maple Syrup
Directions:
Layer yogurt, blueberries and maple syrup in a parfait glass or wine glass.
Sprinkle pistachio nuts on top.
Serve and enjoy.
| Servings | Prep Time |
| 1 person | 2 minutes |
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Blueberry Yogurt makes a refreshing healthy dessert or snack. It is more delicious than the prepared fruited yogurts. This very tasty and simple dish can be made at the last minute or made-up ahead of time and refrigerated.
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- 1/2 cup Greek Yogurt plain nonfat
- 1/4 cup Cherry Knoll Farm Blueberries fresh or frozen
- 1/8 cup Pistachio Nuts no-shell
- 1 to 2 tablespoon Pure Maple Syrup
- Layer yogurt, blueberries and maple syrup in a parfait glass or wine glass. Sprinkle pistachio nuts on top. Serve and enjoy.
Tomato BB Feta Salad
The Tomato Blueberry Feta Salad is a very tasty and colorful complement to any table. It can be served as individual salads or as a large salad to be passed.
Ingredients
Ripe Tomatoes, sliced
Feta Cheese (Goat’s milk)
Salt & Pepper, to taste (optional)
Fresh Basil, chopped or sliced
Cherry Knoll Blueberry Wine Vinegar, and
Blueberries, Fresh or Frozen
Directions
Prepare 30 minutes before serving.
Arrange sliced Tomatoes on serving plate,
Sprinkle with crumbled Feta Cheese,
Salt and Pepper to taste (optional),
Chop or slice Fresh Basil leaves and sprinkle on top,
Drizzle Cherry Knoll Blueberry Wine Vinegar over all (to taste),
Sprinkle Blueberries on top.
Allow the salad to sit at room temperature for 30 minutes before serving.
Serve and enjoy.
- 1 Tomato Ripe Tomatoes sliced
- Feta Cheese (Goat’s milk)
- Salt & Pepper to taste (optional)
- Fresh Basil chopped or sliced
- Cherry Knoll Blueberry Wine Vinegar
- Blueberries Fresh or Frozen
- Prepare 30 minutes before serving. Arrange sliced Tomatoes on serving plate, Sprinkle with crumbled Feta Cheese, Salt and Pepper to taste (optional), Chop or slice Fresh Basil leaves and sprinkle on top, Drizzle Cherry Knoll Blueberry Wine Vinegar over all (to taste), Sprinkle Blueberries on top. Allow the salad to sit at room temperature for 30 minutes before serving. Serve and enjoy.
Blueberry Wine Sunrise
The Blueberry Wine Sunrise is a perfect drink to serve with brunch, or at anytime.
Ingredients
Cherry Knoll Sweet Blueberry Wine, and
Premium Orange Juice, in equal quantities.
Directions
Using a 4 to 6 ounce wine glass of your choice,
First pour the desired amount of orange juice into the wine glass,
Then, gently pour an equal amount of Cherry Knoll Sweet Blueberry wine down the side of
the glass (very gently down the side so it does not mix into the orange juice – the wine
will stay on top),
Allow the Blueberry Wine Sunrise to stand for 2 or 3 minutes to allow the layers to become
more distinct, then serve and enjoy.
- 2 to 3 ounces Cherry Knoll Sweet Blueberry Wine
- 2 to 3 ounces Premium Orange Juice
- Using a 4 to 6 ounce wine glass of your choice, First pour the desired amount of orange juice into the wine glass, Then, gently pour an equal amount of Cherry Knoll Sweet Blueberry wine down the side of the glass (very gently down the side so it does not mix into the orange juice – the wine will stay on top), Allow the Blueberry Wine Sunrise to stand for 2 or 3 minutes to allow the layers to become more distinct, then serve and enjoy.