A Simply Recipes reader shared this Epicurious recipe with me, which so sounded intriguing, we just had to try it! I reduced the sugar and the curry powder a bit and the cranberry sauce came out beautifully—sweet, but not too sweet, seeped in the flavor of a good Pinot Noir, and enlivened with a rich blend of spices. I highly recommend it if you would like to stretch a bit beyond the standard cranberry sauce. Serve sauce cold or warm. Chinese five-spice powder Ingredients:1 teaspoon peppercorns4 star anise1/4 teaspoon ground cloves1 1/2 teaspoons ground cinnamon1 1/2 teaspoon ground fennel seeds Method:In a dry skillet, roast peppercorns by shaking the pan over low to medium heat until the aroma of the peppercorns is released (about three minutes). Grind the roasted peppercorns and 4 star anise in a blender or pepper mill. Mix in ground cloves, ground cinnamon, and ground fennel seeds. Grind the seasonings until very fine. Store in an airtight container.
