Multi-Purpose Cranberry Preserve Jam Sauce Chutney Or Pickle
My favorite way to preserve and eat lots of cranberries is to turn them into pickle, jam, chutney or sauce. I like the jams on little savory side. I simply love to smear than jelly kind cranberry jam onto bread toast with cheese, or serve with my Indian Rotis and so on.
Ingredients
| Oil | 1 Tablespoon | |
| Cranberries | 2 Cup (32 tbs) | |
| Sugar | 1/2 Cup (8 tbs) | |
| Cinnamon stick | 2 | |
| Cloves | 3 | |
| Turmeric powder | 1/4 Teaspoon ((haldi)) | |
| Red chilli powder | 1 Teaspoon ((optional)) | |
| Cumin seeds | 1 Teaspoon ((jeera)) | |
| Salt | 1/2 Teaspoon ((as per taste)) |
Directions
Please watch video for directions!
Recipe Summary
Difficulty Level: Easy
Cook Time: 20 Minutes
Ready In: 20 Minutes
Servings: 5
