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.
|Cranberries||2 Cup (32 tbs)|
|Sugar||1/2 Cup (8 tbs)|
|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!