INDIAN-SPICED CRANBERRIES

Category

Acid, Sweet, Sour, Spicy

Form

Jammy, Spread

Function

Brightness, Contrast, Accompaniment

INDIAN-SPICED CRANBERRIES

INDIAN-SPICED CRANBERRIES

Difficulty: Easy
Yield

2

cups
Prep

10

mins
Cook

20

mins

Sweet, tart and deeply aromatic, this version leans into Indian spices for warmth. Fennel and cumin ground the heat of the chiles while cinnamon and clove add a soft perfume. It brightens rich holiday foods, rounds out spicy dishes and adds a twist spooned over soft cheese or folded into yogurt.

Ingredients

  • 1 cup sugar

  • 2 fresno chiles, finely diced

  • 400 g cranberries

  • 1 lemon, zested

  • 1 tbsp lemon juice

  • 1/2 tsp salt

  • 1/2 tsp cinnamon

  • 1 pinch ground clove

  • 1 tsp ground fennel

  • 1/2 tsp ground cumin

  • 1/2 tsp Kashmiri chili powder

  • 2 tbsp fresh ginger, grated

Method

  • Put sugar, chiles, lemon juice and salt in a saucepan over medium heat. Add 1/2 cup water and stir to dissolve sugar. Simmer 2 minutes.
  • Add ginger, cranberries and all spices. Bring to a boil, then reduce heat to medium and cook, stirring occasionally, until cranberries have softened and little to no liquid remains. About 15 minutes. Let cool.
  • Mix in lemon zest and add more chili powder or fresh chiles if desired. Store in the refrigerator for up to 2 weeks.

Timelapse Video

Notes