Makes 2 ½ cups
1 cup ruby Port 2 cinnamon sticks, broken in half 1 cup dried cranberries (about 6 ounces) 1 12-ounce bag fresh cranberries ¾ cup water ¼ cup sugar
ADVANCE PREP: Can be made 3 days ahead. Cover and chill. Bring to room temperature before serving.
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Serves: 4
1 large whole cinnamon stick 2 bay leaves 2 whole star anise 4 whole allspice berries 5 whole black peppercorns 3 tablespoon butter, divided 2 tablespoons canola oil 4 to 4½ lbs. beef short ribs (8) 1 to 1½ large onions, sliced (about 3 cups) 1 tablespoon Worcestershire sauce 2 tablespoons all-purpose flour 2 12-ounce bottles brown ale 1 12-ounce bottle cream stout 2 cups beef broth 2 tablespoons apple cider vinegar 2 tablespoons Dijon mustard 16 packaged pitted prunes ⅓ cup brown sugar, packed Salt and pepper to taste Chopped fresh Italian parsley 4 cups cooked wide egg noodles Cheesecloth, spice sock o bag
Serves 8 to 10
8 cups heirloom carrots, chopped into 1½“ pieces 8 to 10 cups chicken or vegetable broth 1 teaspoon 5 spice powder 1 teaspoon curry powder 2 tablespoons minced ginger 2 – 2½ cups unsweetened coconut milk ½ teaspoon sea salt ½ cup shredded cilantro, plus 16 whole leaves
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