Hello Again!

It has been a good long while since I have connected with you all. Hello! 

In recent times, much of my time has been dedicated to playing mama and working some along the way. I have missed writing here, especially since I have so much to share. I think a lot about cooking deliciously balanced meals to support healthy growth of my beloved tiny humans. My mother, meanwhile, has thought a lot about cooking deliciously balanced and nourishing meals for me, as I was growing these tiny humans inside, and then outside, of me. We have so many recipes to share for postpartum mamas and kids. And we will get to it…. soon. But today…..

I want to share a holiday special – Cranberry Pickle. This sweet and sour and spicy goodness is just too good not to share. Cranberry has the perfect flavor profile for an Indian-style pickle. I have dreamt of this pickle for years now. I have diligently bought a pack of cranberries each year around thanksgiving and then… life happened. This year, however, was different because you know….2020! My mother, my culinary guru, perfected this recipe for me. I have since made several batches to send to friends and family near and far. Everyone has commented on the flavor explosion that follows once you put some of this pickle in your mouth. For those of you gor keri and chunda fans (both sweet and spicy raw mango pickles), this comes pretty close.

Without further ado, here goes…. Cranberry Pickle 🙂

Ingredients:

cranberries – 2 lbs

sugar – 1 lb

jaggery – 1 lb coarsely chopped

achaar masala (an Indian spice-blend for pickles) – 1 cup

salt to taste

Procedure:

1. Wash and sort 2 lbs of cranberries. I set aside the ones that are too soft or bruised (these can be used for other dishes if the are not spoiled). 

2. Once washed, drain and dry the cranberries.

3. Marinate the clean and sorted cranberries in 1 lb of sugar, 1 lb of coarsely chopped jaggery and about 2 teaspoons of salt. Marinate overnight or for 8-12 hours. If jaggery is unavailable, you may substitute with dark brown sugar. At the end of 8-12 hours, the cranberries will have started to soften a bit. Also, this may seem like a lot of sugars (it did to me at first) but cranberries are uber tart and the sweet helps cut the tart. 

4. Cook the marinated cranberries on medium flame, stirring frequently. Once the sugar and jaggery have melted, pop the cranberries using the mixing ladle. Many may have popped while cooking already. Turn off the flame. Be sure not to overcook the marinated cranberries as the sugar and jaggery may start to harden like in candy. The step takes about 5 minutes, give or take.

5. Let the cooked cranberries cool for 30 minutes. If you are looking for a sweet and sour preparation, you can stop here. Otherwise, please proceed 🙂

6. Add 1 cup of achaar masala and mix in thoroughly (Use less or more to suit your spice preference). Achaar masala is a spice-blend for Indian pickles. I have had good luck with many brands. Here is one I used for the most recent batch to give you an idea of what it looks like.

7. Taste and adjust salt/spice levels as needed.

8. Cool completely and bottle.

9. Enjoy 🙂     

Flavor-filled Cranberry Pickle is ready to be savored 🙂

In my household, we have enjoyed this with most everything – a dip for rotis, parathas, adai, as a spread on toast, or just a side that offers a flavor boost to any meal. Others have loved it with crackers and cheese. This pickle has been enjoyed by kids and adults alike. I hope you do too. 

To reconnecting 🙂     

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