Curry Leaf infused Cranberry Sauce



Thanksgiving is a holiday we absolutely adore!  It’s my son’s favorite!  We have for several years now celebrated it in our home with the whole shebang.  I brine the turkey for a couple of days and then dry rub it with loads of spices just before shoving it into the oven for several hours.  As it leaves it’s warm cocoon, the golden bird is greeted with all the glory of a coronation, with many eyes feasting on its magnificence.




After years living in the twin cities, we have befriended many families who are able to join in our festivities. We are blessed to have them celebrate with us in this bounty of awesomeness. Each year the families change, as some old friends leave Minnesota we welcome new ones.  And we are so happy to see familiar faces year after year.




Thanksgiving in our home has evolved into a sides and dessert potluck.  I make the bird of honor, the stuffing, gravy, cranberry sauce and a dessert.  Friends and family, showing off their homemade delights, bring in the rest of the fanfare.



This year I decided to add a little Indian flare to my cranberry sauce and came up with this delicious warm sauce.  I infused some ghee with fresh curry leaves and added some Pickle Masala (an indian pickling spice) to the simmering cranberries.  This particular pickling spice contains the warming spice fenugreek.


Cranberries spilling out of glass


Heres the recipe below and oh, I did switch out the usual cup of cane sugar with coconut sugar.  The sauce tasted so damn good, I couldn’t wait and had a huge spoonful of warm cranberry sauce on a slice of buttered toast and, of course, accompanied by a cup of hot chaa.



Recipe for Curry Leaf Infused Cranberry Sauce

You will need

1 tablespoon ghee

10 fresh curry leaves

1 x 12oz bag of fresh cranberries

1 cup coconut sugar

I cup water

2 heaped tablespoons pickle masala

a couple of dashes of rice vinegar (or vinegar of choice)

pinch of salt




To Make

Heat the ghee in a pot until hot.

Throw in the curry leaves, making sure to stand back as they will splutter a little.

Pour in the cranberries, coconut sugar and water.

Stir and bring the mixture to a boil.

Reduce the heat and gently simmer.

Add the pickle masala.

Continue simmering the sauce to the desired consistency.

(I prefer the sauce a little thick)

Remove from the heat and add the vinegar and the pinch of salt.

Give it a good stir and serve warm.





  • You can buy the pickle masala from any Indian grocery store. There are many version of pickling spice. I would ask for a pickling spice made with fenugreek seeds as its key ingredient.




Happy Thanksgiving!!!


13 thoughts on “Curry Leaf infused Cranberry Sauce

  1. Hey Shamim

    Even though I’m not a fan of cranberry I’m itching to try out this recipe.
    Looking forward to trying it out.
    Or how about you make it for us when you come to Zimbabwe.


  2. Oh man I am so gonna miss being at your Thanks Giving dinner this year! I love the new twist on a classic sauce. Soooo wish I was there this Thursday! Do post more pics with your finished table 😀


  3. Happy Thanksgiving to you and yours! Am grateful to have met you this year and looking forward to continuing the friendship. Your cranberry sauce rocks. Love that you bring some of your Indian culture to the holiday. How I’d love to be at your table on Thursday 🙂


      • Leaving for my inlaws (240 miles northwest of where we are now) Thurs morning. Am sure I’ll help with the green salad, but mostly my mother-in-law puts on the show. Which is fine by me! Though Wed eve we have a service and pie thing at church and my plan is to make the Crack Pie from Momofuku’s cookbook. Have you had or made?


    • Thanks Cheryl! I use loads of spices and I will let you know, it’s a recipe of Emeril Lagasse from food network. It has quite a few spices including, cayenne, paprika, black pepper and garlic to name a few. Have a great thanksgiving and eat loads 🙂


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