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.
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) |
Please watch video for directions!