Multi-Purpose Cranberry Preserve Jam Sauce Chutney Or Pickle

bhavnaskitchen's picture

Dec. 11, 2017

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!

Recipe Summary

Difficulty Level: Easy
Cook Time: 20 Minutes
Ready In: 20 Minutes
Servings: 5