Celebrate Thanksgiving with Cranberry Sauce with Chukku Kashaya, blending tart cranberries with warming Ayurvedic spices. A flavorful, mindful twist on the holiday classic.
Cranberry Sauce with Chukku Kashaya
Cranberry Sauce with Chukku Kashaya
Nirupama Chintamani
2
20 minutes
Indian Fusion
Side Dish
This Cranberry Sauce with Chukku Kashaya adds a warm, spiced twist to a holiday classic. Tart cranberries blend with fresh orange juice, zest, and a hint of thyme for a sauce that's both bright and earthy. Ready in under 20 minutes, it’s a perfect sweet and spiced addition to any festive meal.
Ingredients
- 12 oz fresh cranberries, washed and rinsed
- Orange juice from 1 orange - about ⅓ cup
- ¾ cup water
⅓ cup raw sugar
- ¼ tsp Prana Kitchens Chukku Kashaya
- Few sprigs of thyme
- Orange zest
Directions
In a saucepan, add all ingredients together and mix well.
- Place the saucepan on the stove and bring the mixture to a boil. Simmer on low heat for about 10 minutes, stirring periodically.
- Turn the stove off and let the sauce cool slightly before mashing roughly with a potato masher.
- Let cool completely before storing it in an airtight container; the sauce will thicken as it cools. Enjoy!