Cranberry jelly can be bought from any stores. I love the way how this is conveniently available in all seasons in cans. Just pour the jelly straight out of the can into a cute bowl and it's done , you got a side dish !
Even though I too love this convenient can of jelly, I love to buy this in the fresh form also.
I made a hot and sweet Indian pickle out of it this week and it is one of the yummiest pickles I have ever made. We love the taste very much and in my view this tastes like mango pickle. Try this and let me know ! Click to see my spicy cranberry pickle too.
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| Cranberry pickle with roti and broccoli usili. |
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| mortar to powder the masalas |
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| Hot and sweet cranberry pickle |
Ingredients:
Cranberry - 2 cups (1 small pack)
salt - 2 tbsp
brown sugar - 3 tbsp
sesame oil - 3 tbsp
red chili powder - 1 tbsp
turmeric powder - 1/2 tsp
Apple cider vinegar - 1 tbsp (preservative)
mustard seed - 1 tsp
hing (asafetida) - 1/4 tsp
Masala to powder:
Mustard seed - 1 tsp
fenugreek (methi seed) - 1/2 tsp
oil - 1 tsp
Method:
Rinse and clean the cranberries. Using a clean kitchen towel remove the moisture and let dry for few hours or overnight.
Roast the mustard seed and methi seed using a tsp of oil. Let cool and powder. Keep aside.
Heat the sesame oil (any cooking oil) in a kadai (wok), let it start to crackle . At the same time add hing and immediately add the cranberries and saute till they starts cracking. Cranberry will get thick and mushy now. Add salt.
When the oil starts showing off the edges, add the red chilly powder, turmeric powder, brown sugar, powdered masala and stir well till the raw smell of red chilly powder goes. Mix vinegar.
Switch off the flame and let the pickle get cool. Store in glass bottles.
Cranberry pickle is ready! Keep it refrigerated.
Serving suggestions:
Serve as side dish with curd rice or chapati.
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