Want to rethink your Thanksgiving feast by revamping cranberry sauce? Try roasting cranberries.
We asked Anjan Mitra, owner of Dosa, in San Francisco, to channel his culinary identity through a traditional side dish.
Anjan Mitra hosts Thanksgiving for his staff, many of whom hail from India, adding familiar spices to an unfamiliar meal. This spiced and spicy hybrid cranberry sauce/chutney is a main-stay.
If you can’t find jaggery (evaporated unrefined palm sap or sugarcane juice, sold in blocks), Mitra suggests coconut sugar or light brown sugar.
Give this roasted cranberries recipe a shot. Your Thanksgiving is about to get a lot more interesting.
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Makes 6 servings
- 1 lb cranberries
- 1 cup grated jaggery (or light brown sugar)
- 2 oranges, juiced and zest grated
- 1 tbsp ground cardamom
- 6 green cardamom pods
- 4 cinnamon sticks
- 6 star anise
- 2 Thai or other hot chilies, finely chopped
- 1⁄2 tsp kosher salt
- 1⁄2 cup coconut rum
- Juice of 1 lime
- 2 tbsp shredded, toasted coconut
How to make it