The only things I knew that could be made out of cranberries were the cranberry juice and cocktails. Few years back one of my friends introduced me to cranberry pickle. That’s when I realized that cranberry has a similar taste as gooseberries (Nellikka or Amla as we call it in India) and started experimenting a lot with cranberries. Cranberries are supposed to be rich in Vitamin C and Anti Oxidants. Why not make use of it while it is available.
Cranberry-banana sauce1 Cup Cranberries
2-4 T Cane sugar
1/3 cup water
3-4 Ripe bananas
Extra Vergin olive oil - 2 T
Boil water and sugar for a minute.
Add cranberries and continue boiling on medium heat till all cranberries are popped and liquid thickens.
Chop bananas really fine and mix into the sauce. Mix in Olive oil.
Serve with toast, pancakes or waffles.
Serves 4 people.
Cranberry-cabbage chutneyCranberry - 1 Cup
Cabbage - 1/2 medium
Channa Dal - 2 T
Urad Dal - 2 T
Peanuts - 2 T (Optional)
EV Olive Oil - 1 T
Chilly powder - as per taste
Salt - as per taste
chopped cilantro - 1/4 cup (optional)
Heat oil, saute dals peanuts and remove.
Same pan, saute chopped cabbage and add cranberries and saute for a minute.
Grind dals and peanuts to a powder. Add remaining ingredients and grind to a fine paste.
Serve with Rice, Dosa or parathas.
Cranberry Salad DressingCranberry - 1 Cup
1/2 cup of water
Salt as per Taste
EV Olive oil -2 Tbsn
Honey or cane sugar - to adjust taste
Boil water in a small pan
Add cranberries and reduce heat and cook till all cranberries are poppoed and starts to soften.
Remove from flame, let it cool and blend with the remaining ingredients.
Cranberry DalMoong Dal -1/2 cup
Cranberry - 1/2 Cup
Chopped fresh ginger - 1 Tbsn
Chopped green chillies - 3-4
Salt as per Taste
Olive oil -1 Tbsn
Chopped Cilantro -1/4 cup
Cook Dal with 3 cups of water.
Add cranberries and continue cooking till cranberries are popped and softened.
Heat olive oil and add ginger and green chillies and saute for 1-2 minutes and pour over the dal.
Add Chopped cilnatro and serve with Rice.