ROASTED CRANBERRIES

Men's Journal - - FOOD & DRINK -

As owner of Dosa, in San Fran­cisco, An­jan Mi­tra hosts Thanksgiving for his staff, many of whom hail from In­dia, adding fa­mil­iar spices to an un­fa­mil­iar meal. This spiced and spicy hy­brid cran­berry sauce/chut­ney is a main­stay. If you can’t find jag­gery (evap­o­rated un­re­fined palm sap or sug­ar­cane juice, sold in blocks), Mi­tra sug­gests co­conut sugar or light brown sugar.

Serves 6

1 lb cranberries

1 cup grated jag­gery

(or light brown sugar)

2 oranges, juiced and zest grated 1 tbsp ground car­damom

6 green car­damom pods 4 cin­na­mon sticks

6 star anise

2 Thai or other hot chilies,

finely chopped

½ tsp kosher salt

½ cup co­conut rum

Juice of 1 lime

2 tbsp shred­ded, toasted co­conut 1. Heat oven to 350°F.

2. Com­bine cranberries, jag­gery or sugar, orange zest and juice, ground car­damom and pods, cin­na­mon, anise, chilies, salt, and rum and mix well. Cover with alu­minum foil and bake un­til berries burst, 25 to 30 min­utes.

3. Re­move foil and lightly stir cranberries so that some are mashed and some re­tain their shape. Toss with lime juice and cool. Trans­fer to serv­ing bowl and gar­nish with co­conut.

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