Want to rethink your Thanksgiving feast by revamping cranberry sauce? Try roasting cranberries.
We asked Anjan Mitra, owner of Dosa, in San Francisco, to channel his culinary identity through a traditional side dish.
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 main-stay.
If you can’t find jaggery (evaporated unrefined palm sap or sugarcane juice, sold in blocks), Mitra suggests coconut sugar or light brown sugar.
Give this roasted cranberries recipe a shot. Your Thanksgiving is about to get a lot more interesting.
- 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
- 1⁄2 tsp kosher salt
- 1⁄2 cup coconut rum
- Juice of 1 lime
- 2 tbsp shredded, toasted coconut
How to make it
Heat oven to 350°F.
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.
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.