By Dixya Bhattarai
Spice up your traditional cranberry sauce (highly recommend trying Holiday Cranberries from Stone's Throw Farm) with your favorite Southeast Asian spices. Desi cranberry sauce is great served alongside a traditional Holiday meal or served with cheese like camembert. brie or goat cheese. Make an extra batch because Desi Cranberry Sauce tastes amazing on Icon Bread sourdough bread.
*Desi is a word used to describe the people, cultures, and products of the Indian subcontinent and their diaspora.
NoteL This recipe makes about 2 cups
For the cranberry sauce, you will need:
3/4-1 cup sugar (I only use 3/4 cup but use more if you prefer)
1/2 cup water
1/2 cup orange juice
4 cups (one 12-ounce package) fresh or frozen cranberries
You can also do 1 cup water instead of orange juice
Add orange peel to the mix if desired
For the Desi Cranberry Sauce, you will need:
2 cups of cranberry sauce (make your own or highly recommend Holiday Cranberries from Stone's Throw Farm
1 heaping tablespoon neutral oil such as canola oil, avocado oil
1/2 teaspoon cumin seed
6 garlic cloves, thinly sliced
4 fresh curry leaves
4 dried red chilies
salt and red chili powder, to taste
In a medium saucepan, boil water and sugar until the sugar is dissolved. Add the orange juice and cranberries to the pot and return to a boil.
Lower the heat and simmer for 10-15 minutes stirring every now and then until cranberries start to burst.
Remove the saucepan from heat and let it cool. Cranberry sauce will continue to thicken as it cools.
In a medium skillet, heat oil over medium heat. Add cumin seeds to the pan, followed by sliced garlic. Fry until lightly browned.
Add fresh curry leaves and dried red chilies to the pan and stir everything. Add cranberry sauce and cook for 1-2 minutes. Season with salt and red chili powder to taste.
Remove from heat and let it cool. Transfer to an airtight container and store in the fridge.
Watch a demonstration HERE!