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Tart dried cranberries — salads, stuffing, trail mix, baking
Korean five-flavor berry tea — sweet, sour, salty, bitter, spicy
Italian pasta organized by shape — which sauce belongs with which pasta
Filipino cuisine — adobo, sinigang, lumpia, kare-kare, lechon
Essential Korean cooking — foundations, banchan, kimchi, soups
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Tart dried cranberries — salads, stuffing, trail mix, baking
Korean five-flavor berry tea — sweet, sour, salty, bitter, spicy
Italian pasta organized by shape — which sauce belongs with which pasta
Filipino cuisine — adobo, sinigang, lumpia, kare-kare, lechon
Essential Korean cooking — foundations, banchan, kimchi, soups
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Bring first 3 ingredients to a boil in a medium saucepan over medium-high heat. Reduce heat to low, and simmer 5 minutes or until cranberries pop. Pour mixture through a wire-mesh strainer into a bowl, using the back of a spoon to squeeze out juice. Discard solids. Transfer cranberry mixture to a large pitcher. Stir in wine, brandy, and orange juice. Chill 2 hours. Serve over ice; garnish with cranberries and fruit slices, if desired. To serve as a warm mulled cocktail, transfer mixture to a Dutch oven and heat just until it begins to boil. Garnish, if desired.