Cranberry - Habanero Jam

Preparation time: 5 minutes

Cook time: 20 minutes

Yields: 1 standard Jar

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Recipe inspiration from: This Silly Girl's Life

Ingredients:
Fresh Cranberries - 12 oz bag
Sugar - 2 cups
Habanero pepper - 1/8 to 1/4 tsp, minced  (This is one of the hottest peppers in the world.  1/4 tsp goes a long way and just gives enough heat to the jam).
Water - 1/4 cup

Method:

1. In a large sauce pan,  add all the ingredients and bring it to a boil.  Cook over medium high heat until cranberries pop and turns soft, for about 8 to 10 minutes.  Stirring occasionally.
2. Remove from heat and blend the cranberry mixture using a blender or a hand blender until smooth.
3. Transfer the mixture to the sauce pan and cook over medium low heat until thickens for about 10 minutes.  Keep stirring.
4. Jam is ready when it coats back of the spoon with out running.  Remove and let it cool slightly.
5. Fill the jam in sterilized jars and seal.  Refrigerate and enjoy.

Cranberry - Meyer Lemon and Ginger Pickle

Ingredients:
Cranberry - 2 bags (24oz)
Meyer Lemon - 6  (Here is an article about Meyer lemon)
Ginger - 1/2 cup, peeled and chopped into bite size pieces
Mustard seeds - 2 tsp
Asafoetida - 1 tsp
Red chili powder - 1 1/2 - 2 TBSP or to taste
Roasted fenugreek powder - 1 tsp (dry roast fenugreek seeds in a pan until dark brown and fragrant)
Turmeric powder - 1 tsp
Sesame oil - 1/2 cup
Curry leaves - 1 to 2 springs
Salt - 3 to 4 tsp or to taste

Method:

1. Wash and dry the cranberries.  Discard soft, discolored or shriveled cranberries.
2. Wash the meyer lemon and pat dry.  Cut into half and remove seeds.  Then cut into 8 pieces or smaller.
3. Heat sesame oil in a large sauce pan.  Add the mustard seeds and let it splutter.
4. Add curry leaves and chopped ginger.  Fry for a minute.
5. Add the cut lemon pieces, turmeric powder and 1 tsp of salt.  Cook for 10 minutes until lemon becomes soft.
6. Now add the cranberries, red chili powder and salt.  Mix well.
7. Cook on low flame until the cranberries are soft and mushy.  Keep stirring occasionally.
8. Once cooked, oil will start to float on top and sides.  At this stage switch off the flame.
9. Add 1 tsp roasted fenugreek powder and mix well.
10. Let it cool completely.  Store in a clean, dry glass jar.
11. Refrigerate and use a dry spoon when serving.