Cranberry is available from November to January in the U.S. The minute it enters Costco, I never forget to get a bag and make the thokku. Last year I made big batches for family and shared it with friends. I made it again this year and I decided to blog this for everyone to try. This thokku is easy and fast to make. Once it is ready allow it to reach room temperature, transfer it into 8 oz mason jars and seal them. It is very healthy and can be enjoyed throughout the year. Great with curd rice, on toast, mixed with rice to enjoy cranberry rice and if you dry them as small vadais it tastes like elanda vadai, jujubee.
Gadgets:
Heavy bottom pan
Spatula
Measuring Cups and Spoons
Collander
Ingredients:
Cranberry - a whole bag from Costco
White Turmeric / Mango Ginger grated or thin slices - 3/4 cup
Dry Chili - 12
Asafoetida - 1 Tbsp
Mustard Seeds - 1 Tbsp
Fenugreek Seeds - 1 tbsp
Jaggery big cubes ( achu vellam)- 1
Turmeric - 1 tsp
Chili Powder - 1 tbsp
Salt to taste
Sesame Oil - 1/2 cup
Curry leaves - a few strands
Preparation:
1. Heat the heavy bottom pan with some oil. When the oil gets heated add some mustard seeds and
allow the seeds to pop.
2. Add dry chili's, asafoetida and fenugreek seeds and in a few minutes it would be roasted.
3. Add curry leaves and cranberry to the pan and mix well. Add the grated mango ginger and mix
well.
4. Allow the cranberry to pop and cook well and get mushy.
5. Add chili, turmeric powder, jaggery and salt and cook well until the oil slowly starts to ooze and
comes together.
6. Allow it to cool and can the cranberry thokku.
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