A blend of fragrant Indian spices and a splash of juice dress up Aarti’s quick-fix cranberry sauce 💯 She’s sharing her Thanksgiving-worthy recipe on #TurkeyDaySunnysWay with Sunny Anderson! Tune in Saturday, 11/14/20, at 12:30|11:30c.
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Last Minute Cranberry Sauce
RECIPE COURTESY OF AARTI SEQUEIRA
Total: 45 min
Active: 20 min
Yield: 4 servings
2 teaspoons neutral oil, such as avocado or grapeseed
1 dried red chile
1/4 teaspoon cumin seeds
1/4 teaspoon fennel seeds
Pinch hing (asafetida powder), optional
1 cup dried sweetened cranberries
1 small thumb fresh ginger, peeled and julienned
1 small green chile, such as jalapeno or serrano, pierced a few times
1 cup cherry juice
Kosher salt and freshly ground black pepper
Sugar, if needed
Pour the oil into a small saucepan over medium heat. Drop in the red chile and cook until the oil starts to shimmer, then add the cumin seeds, fennel seeds and hing, if using. Stir and allow to sizzle for about 20 seconds.
Add the cranberries, ginger and green chile. Stir, then cook until the cranberries glisten and start to swell, a minute or so. Stir in the cherry juice and 1/2 cup water. Increase the heat to bring to a boil, then turn the heat down to a simmer. Cook, uncovered, until the cranberries soften, about 30 minutes. Remove the whole chiles and discard. Taste for seasoning and add salt, pepper and even sugar until it’s just the way you like it! Serve, and enjoy feeling like the superhero you are.
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Aarti Sequeira’s Last Minute Cranberry Sauce | Food Network
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