Hi everyone, Helen here .  OK, I'm going to take a whack at making actual recipes out of some of the dishes I listed in "Roast Turkey".

CRANBERRY SAUCE

1 bag of cranberries, picked over and rinsed

Sugar:  as much as your it calls for on the bag…or use the same amount of brown sugar, firmly packed, instead, or half white sugar/half brown sugar, or 3/4 white/1/4 brown…its up to you.

Liquid to cook them in:  a 1/2:1/2 ratio of Port to water.  Eg. if the recipe you would normally use calls for 2 cups of water, use 1 cup of Port and 1 cup of water.  Or whatever ratio of Port to water you think would be interesting.

Bay leaves:  how many?  You got me…at least 3 to 5.  I would use 6  or 7, but then, I really like the scent and taste of bay leaves.  Use more or less according to your taste.  Fresh bay leaves are best here because their scent and flavor are more complex.  Fresh bay can usually be found in the fresh herb section of the grocery store.  

Cardamom pods:   again, I don't really know…I usually use at least 12, but you can use more or less than that.  Or use Star Anise instead of the Cardamom if you like it…or a vanilla bean…or Black Peppercorns…Pepper and Bay are wonderful together.  Or Green Peppercorns…the grassy quality of the Green Peppercorns would really compliment the green quality of the Bay Leaves.  Or Bay and Orange Peel…citrus and Bay are beautiful together.  To me, these aren't merely "spices"…they are more like pigments on a pallette, and each one has subltle qualities that are enhanced by or muted by other spices. 

Heat the Port/water mix, covered, on High until it boils, turn off the heat and then put in the sugar.  Stir tll the sugar melts,  and then add the spices.  Put the cover back on the pot and steep the spices for a good half hour to infuse the liquid, then re-heat to a boil, add the berries and cook it like it calls for on the bag or until it is the way you like it.  I like to cook it until all of the berries have popped, but others like it with some unpopped berries in it.  Be sure to count how many Bay Leaves and Cardamom pods (or whatever) you put in, so you are sure you've fished them all out before you serve it.  I usually leave the spices in until the Cranberry sauce cools and then fish them out, but you can leave them in until you serve it…the spices will continue to infuse their flavors into the sauce.

ChrisUK said:

Wonderful Helen,going to try these, I love your artistic phraseology

"To me, these aren't merely "spices"…they are more like pigments on a pallette, and each one has subltle qualities that are enhanced by or muted by other spices.

Perhaps we should call you "Picasso"

  I can appreciate Picasso, but I don't like his art, except for Guernica and the bulls.  But if you want to call me "Artemisia" for Artemisia Gentileschi (spelling??), that would be fine by me.

p.s.  And see, it is OK to play with your food