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.
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
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.