December 08, 2017
A bright & simple last minute condiment. No crockpot required.
Makes 3 cups
1 bag (12 ounces) fresh cranberries
1 teaspoon sea salt
1 teaspoon chile powder
2 tablespoons olive oil
1 teaspoon cumin seeds
2 tablespoons honey
1 tablespoon ginger purée (or grated ginger)
Pulse cranberries in a food processor until diced. You don’t want this to be like a purée; there should be small chunks of cranberry throughout.
In a bowl, add chile and salt but do not mix. Heat the olive oil and pop the cumin seeds. Pour hot oil and seeds directly onto chili and mix to combine.
Stir in the honey and ginger purée, then let sit in the fridge overnight.
Try mustard seeds instead of cumin seeds.
Use mustard oil instead of olive oil for a sharper note.
Add half of an apple, finely diced, and a little 2 to 3 tablespoons of more orange juice.
Use cardamom instead of clove. Add at the very end after the heat is off.
Serve with farmer’s pie, or peanut butter and crackers for a spicy, salty, sweet, and nutty snack.
December 02, 2022