Cranberries.. again! A recipe for Cranberry 'Chunda'
What in the world am I doing? Cranberry season went out 6 weeks ago, as soon as the Black Friday sales swept into each and every retail establishment in the country. Yeah well, looks like I've misplaced that memo. I'm still rejoicing in the availability of those gorgeous crimson berries.
A good recipe is one that you want to make repeatedly, a GREAT recipe inspires many other creations that become favorites. In this context, I owe a big vote of thanks to David Leite & that awesome recipe for cranberry sauce posted by
minutes). Remove from heat and stir in the arbol chile powder (taste and adjust gradually instead of adding this all at once) and the powdered cumin powder. The crushed mustard adds an added kick of heat, but too much of it tends to confer a slight bitter after taste (probably due to the black outer skin of the seed). Allow to rest for a couple of days before using, so that the flavors get a chance to blend.
Cool & store in sterilized glass jars. This pickle will keep well under refrigeration for about a month.