a hot and spicy relish with cranberries
Say it with Cranberries. This is a delicious and spicy alternative to the usual sweet cranberry relish served during the holidays.
Spice up your holiday table with this spicy relish. Your guests will be talking about it and asking for the recipe.
Fresh cranberries (washed, picked, and towel dried) 2 lbs
Light (raw) sesame oil 2 cups / any vegetable oil or canola oil may be used instead
Black mustard seeds – 2 tsp
Red dries chilled crushed – 2 tbs
Ground turmeric – 2 tsp
Asafetida – 2 tsp
Salt – 3 – 4 tbs (to taste)
Fresh ginger (peeled and grated) 4 tbs
Red chilli powder – 4 tbs
Fenugreek seeds (dry roasted and ground) – 2 tsp
Jaggery or brown sugar – 3 tbs
Heat the oil in a heavy bottom saucepan or enameled saucier
Add the mustard seeds when the oil is hot, and as they start to sputter, add the chili flakes and asafetida. Then add the other powders and the ginger. After a quick stir, add the cranberries.
Stir frequently over medium heat till boiling and simmer for 5 – 8 min and stir in the salt.
Taste for salt when cool
Allow to cool uncovered and transfer to clean, dry jars. Wait till fully cool before closing the jars. Refrigerate.
Serve as a relish with any main course or with rice, dosa, pongee, umma or rotis, and paratha. Delicious with crusty sourdough bread and cheese.