I grew up on canned cranberry sauce. I was never fond of it even though I enjoy the tart taste of cranberries. Then one day, I discovered homemade cranberry sauce!
After much experimenting with different recipes, Andrea and I settled on this one as an easy favorite. Feel free to make it a few days early and store tightly covered until needed. We almost always double the recipe and rarely have leftovers.
Aunt Bonnie made us these cookies for the first time nine years ago. She told us that “if you break them into three pieces without talking, your wish comes true”. It has never been proven, since my kids can’t stop talking long enough to break a cookie into three pieces 🙂
This spice is wonderful in place of pumpkin pie spice or in Lebkuchen cookies.
When we tried making some eggrolls, one of the recipes called for Chinese Five spice. I did not have any and did not want to run to the store for a small amount.
While ground spices work for this recipe, using freshly ground is much better!
If you do not have many recipes that uses Chinese Five Spice, I read to try it in your favorite ginger or molasses cookie recipe.
We enjoy curry in many ways. Allan came up with this simple recipe.
Curry with bones, the way Allan prefers, thickens the sauce better and has more pronounced flavor. I prefer not to have to dig out bones while eating, so make it how ever you prefer.
To stretch the curry more, use more onions and tomatoes and adjust spices. You can also add diced potatoes and peas if desired.
