First Blush Syrup
	Ingredients:
		2 cups First Blush Juice (either Chardonnay, Cabernet or Merlot)
	Directions:
		1.	Pour juice in a small saucepan; bring to a boil.
		2.	Reduce heat and simmer about 20 minutes until reduced to 1 cup, stirring frequently.
		3.	Remove from heat and cool. Store in a tightly closed jar or container in the refrigerator for up to 2 months.
	Suggested Uses:
		Enjoy warm over waffles, pancakes, potato latkes, ice cream, custard or pudding desserts, or cold as a drink flavoring and whenever grenadine or is required.
First Blush Cranberry Sauce
	Ingredients:
		1 cup First Blush Juice (either Cabernet or Merlot) 1/3 cup fresh dark grapes 1 cup water 1 1/4 cups dried cranberries 2 teaspoons shredded orange peel 1 tablespoon cornstarch
	Directions:
		1.	In a medium saucepan combine the juice, water, cranberries, orange peel and cornstarch.
		2.	Bring mixture to a boil; reduce heat and simmer, uncovered, for 10 minutes, stirring frequently. (If a thicker sauce is desired, simmer 10 minutes more.)
		3.	Remove from heat; stir in fresh grapes. Cool 15 minutes; if not using right away, place in a tightly covered container and refrigerate for up to 1 week.
First Blush Glazed Baked Squash and Apples
	Ingredients:
		1/2 cup First Blush Juice (either Cabernet or Merlot) 2 1/2 lbs. butternut squash 4 apples (McIntosh, Jonagold, Granny Smith, Gala or Braeburn) 1/2 cup light brown sugar 2 tablespoons melted butter 1 teaspoon salt or to taste Garnish: 1/2 cup fresh red grapes or currants
	Directions:
		1.	Preheat oven to 350°F.
		2.	Peel butternut squash and cut into 2-inch chunks.
		3.	Arrange in a buttered 13 x 9 x 2-inch baking dish.
		4.	Cut apples into quarters or slices (peeled or skin on); add to baking dish.
		5.	Mix together light brown sugar and First Blush juice.
		6.	Spread on squash and apples.
		7.	Drizzle with butter.
		8.	Bake 20 to 30 minutes until soft.
		9.	Garnish with grapes or currants.