I am a big proponent of eating seasonal fruits and vegetables. There is a reason why they grow in a particular season and I truly believe that our body needs those ingredients at that particular time of the year. When in India, one of my favorite juices to drink used to be cranberry juice. I had no idea what this fruits looked or tasted like in real life. When I came to the USA I remember buying my first bag of fresh cranberries, all excited like a kid in a candy store. I have to say they did not meet my expectations! I realized how much sugar was added to the juice to make it edible.

I did not know what to do with this bag of an unfamiliar ingredient besides adding more sugar to make it into a sauce or jam. Then I had an idea! These looked and tasted a lot like “kanna”, a berry that grows wild in Goa during the summer season. Back home, they make a pickle out of kanna. So, I decided to do the same with cranberries and the results were delicious! Now, this is my favorite way to consume this fruit every fall. Below, I have two methods of making this pickle. A quick version which you can make and eat within 2-3 days and a version that you can store for up to two months.

What you will need:

How to make it:

Storable Pickle:

• Wash and dry the cranberries on a paper towel. Cut them into halves.
• In a bowl, add the cranberries and salt. Mix well.
• Heat oil in a pan. Add asafetida and split mustard seeds when the oil is hot.
• Add turmeric and chili powder and mix well.
• Add this tadka or tempering to the salted cranberries. Mix everything well.
• Let the pickle cool.
• Store in a sterile jar and refrigerate.
• You can eat this pickle for 1-2 months if stored properly.

Fresh Pickle:

• Wash and dry the cranberries on a paper towel. Cut them into halves.
• In a bowl, add the cranberries, turmeric, Kashmiri chili powder, salt, and oil. Mix well.
• Store in a sterile jar and refrigerate.
• Eat within 3 days of making.