Every year I make a different variation of cranberry sauce. Here is this year’s from the Penzey’s catalog: Cranberry Cherry Sauce 1 cup dried cherries 1 cup apple juice 3 cups fresh whole cranberries 1 cup sugar 1 cup water … Continue reading
I had some leftover ingredients from other recipes and soup is always a good way to use those. This is what I came up with–as usual, I didn’t measure but wanted to write this down so I can tinker with … Continue reading
Brandied Pears 6 pears, peeled, cored (leave the stem in for a nicer presentation) 2 c. red wine 2 whole cloves 1 sm. stick cinnamon, broken 1/2 c. sugar 2 oz. Brandy Place whole pears and wine in saucepan. Add … Continue reading
I think red pears are so photogenic. I am not as fond of eating them as of photographing them. I did find a nice recipe for brandied pears though and the pears are now thoroughly soused!
I had a nice, large butternut squash and some pears to use and this recipe found on Allrecipes.com was perfect for using both. This takes awhile to make as you have to roast the squash first, so plan accordingly. Butternut … Continue reading
These berries are from an overgrown privet bush that makes me sneeze in the spring, but the berries are pretty in the fall and winter, so I guess it’s a good trade off. I should prune it, but that task … Continue reading