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Cranberry Sauce Murabba Style (Sweet Preserve) Recipe

Cranberry sweet preserve made with aromatic spices, salt sugar and vinegar

In India, there is a fruit called Karonda (Natal Plum). This recipe can be used for Karonda. This is more like a spicy cranberry sauce than a Murabba.

Ingredients

1. Cranberries: 2 pounds

2. Green Cardamom seeds: 1 Tablespoon

3. Cinnamon stick 3"x¼": 2 Broken into 6 pieces

4. Cloves: 6

5. Black peppercorn: 2 teaspoon

5. Sugar: 1 Pound

6. Salt: 1/8 teaspoon (pinch)

7. White vinegar (5% Acid): 1 Tablespoon

8. Water: Enough water to cover cranberrie

Method

1. Add all the ingredients except water and sugar in a pan.

2. Add water just to cover the cranberries.

3. Bring it to a boil. Turn down heat. Let is cook till about half of the cranberries have popped.

4. Add the sugar. Keep stirring and cooking till all the sugar has been consumed

5. Turn off heat. Wait till the mixture has come down to room temperature.

6. Transfer the mixture to sterilized jars. Use a long teaspoon to tamp down and release air bubbles

7. Secure lid tightly.

You should be able to store Murabba at room temperature for six months.

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