Makes 3 cups
1 tbsp vegetable oil
1 cinnamon stick
2 star anise
2 tbsps fennel seeds
2 tbsps peeled and minced fresh ginger
1 pound cranberries, fresh
Zest of 5 lemons
Juice of 2 meyer or regular lemons
2 cups sugar
6 cups water
Pinch of saffron threads
Salt to taste
3 tbsps red wine vinegar
Heat the oil in a large saucepan over medium-high heat and cook the cinnamon, star anise, cloves, fennel seeds, ginger stirring, for about 30 seconds.
Add the cranberries, lemon zest, lemon juice, sugar, water, saffron, and salt, and bring to a boil over high heat. Simmer stirring occasionally, until slightly thickened, about 15 to 20 minutes.
Reduce the heat to medium, add the vinegar, and cook until the mixture is thick, for about 10 minutes. Transfer to a bowl, let it cool, and serve at room temperature, or refrigerate at least two hours and serve chilled. This can be stored in an airtight container in a refrigerator for up to 3 months.
ABOUT THE CHEF: Hari Nayak is more than a chef, today he is a restaurateur, author as well as a culinary consultant in North America. Chef Nayak started his epicurean journey from the Culinary Institute of America and today, he is one of the most sought-after chefs for his unique style. Today, Nayak is the author of the six bestselling books like Modern Indian Cooking and My Indian Kitchen, these books feature the simple yet eclectic style of his dishes. His latest book The Café Spice Cookbook is filled with quick and easy Indian recipes for every day meals.