Cranberry Onion Relish / Thokku #Cranberry week

Fall is an exciting season as you have so much of harvest to be enjoyed. Cranberries are one of those. I typically wait for the cranberries to arrive at the market and when it hits, I am all busy using it in a variety of ways. One among those is this simple relish. We also call it as thokku (in Tamil, a kind of pickle or preserve that is made with salt, spices, and oil).  It doesn't take too long to make this. For the following measurement, in about 15-20 minutes, the relish is ready. This can be served with flatbreads, as a spread for sandwiches,  and burgers. They taste good in grilled cheese too. I have halved the cranberries and used them. They can be used whole too. When used as whole cranberries, you can hear the cranberries popping when it gets cooked. The end result is the same tasty relish. The onion gives a little sweetness, but the ginger and serrano give a little kick, and the tartness of the cranberries balanced with brown sugar. This stays good for 1-2 months stored refrigerated in an airtight container.

The tart beauties can be incorporated in unique ways to enjoy our taste buds. Check out the links for some cranberry recipes here.

Ingredients

Oil - 2 tsp
Salt - 3/4 tsp
Cranberry - 1.5 cups
Onion - 1/2 cup, diced
Serrano pepper - 1, finely chopped
Ginger - 1 tsp, finely minced
Brown sugar - 1/4 cup, packed

Method

Heat oil in a heavy-bottomed pan. Add the chopped onions, serrano pepper, and ginger. Sauté till the onions are translucent. This may take 4 -5 minutes on a low-medium flame. In the meantime, wash and halve the cranberries. Add them to the translucent onions.

The juices will come out quickly and the cranberries would be becoming mushy. Now add salt and brown sugar. 

Continue to cook it till the mixture swirls with the spatula without sticking to the pan. This may take another 4-6 minutes. 

Lip-smacking relish is ready to be served with flatbreads or used as a spread in bread, sandwiches, and burgers.

Wednesday Cranberry Recipes, day 3 of #CranberryWeek