With the holidays here, we will be doing a series of blog posts featuring yummy, but accessible, recipes that pair beautifully with our wines and are guaranteed to impress your guests. These first entries will focus on a few recipes that pair with our Rosé. Rosé is usually associated with the warm days of summer, but this is a versatile wine meant to be enjoyed year round.
Make sure to check out our blog for other recipe posts. Let’s dive in to this recipe.
This is taken from My Baking Addiction with a few personal minor tweaks from the original recipe. This is really 2 recipes in one, so be sure to make the Cranberry Topping first. You can use a higher end store bought cranberry sauce to save time, just avoid the canned “sauce” that looks like jelly. Also, this recipe can work with almost any dark berry. Raspberries, strawberries, blueberries, etc. I serve these in Old Fashioned glasses, but you can use ramekins or small pie tins.
Why This Pairing Works: Even though cranberries are tart, this recipe creates rich and sweet flavors that match perfectly with our off-dry Rosé. The bright acidity matches the small amount of tartness that is left to create a mouthwatering experience. Lastly, the touches of orange zest compliment the berry flavors in our Rosé and will bring back faint reminders of summer.
For the Crust
6 ounces crispy gingersnap cookies or graham crackers
3 tablespoons salted butter, melted
For the Cheesecake
2 8-ounce packages cream cheese, room temperature
1 1/2 cups confectioners’ sugar, sifted
2 teaspoons orange zest
2 teaspoons pure vanilla extract
For the Topping
1 cup homemade cranberry sauce (recipe follows), or store bought premium cranberry sauce (avoid the canned stuff for this recipe)
Homemade Cranberry Sauce (skip if using store bought)
1/2 cup granulated sugar
1/2 cup light brown sugar
1/2 cup water
1/2 cup orange juice
12 ounces fresh cranberries
1-2 tablespoons Grand Marnier, optional
Homemade Cranberry Sauce Directions
- In a medium saucepan over medium heat, combine the sugars, water and orange juice. Stir continuously until sugars are dissolved.
- Add in the cranberries.
- Cook until the cranberries start to pop (about 10 minutes), stir constantly.
- Remove from heat, stir in Grand Marnier and place sauce in a bowl. Cranberry sauce will thicken as it cools.
- In a food processor or blender, add the gingersnap cookies or graham crackers. Pulse the machine until the cookies form crumbs. In a small bowl, combine cookie crumbs and butter, mix until combined. Press crumbs onto the bottoms of individual serving dishes or glasses (see image) – about 2 heaping tablespoons per dish.
- In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with an electric mixer on medium speed, beat together cream cheese, confectioners’ sugar and orange zest for about 3 minutes. Add in vanilla extract and beat an additional minute. Pipe or spoon cheesecake filling into individual serving dishes, directly onto the prepared crust layers.
- Cover cheesecakes and refrigerate for at least 2 hours. Before serving, top with cranberry sauce.