- Chop the cooked cranberries if you prefer smaller pieces of the berries in your raita.
- If you prefer sweet raita, simply add a tablespoon of sugar.
- Serve with your holiday turkey or ham. Pairs well with biryani or any other rice dish.
4. In a small bowl, combine the cooked cranberries and yogurt. Add the sugar, red chile powder and salt. Stir to mix well. Refrigerate until ready to serve.
2. Add the cranberries and the water and bring a boil over medium heat.
Most Indian meals include some form of yogurt or raita. As I started to plan my Christmas dinner menu I wanted to incorporate cranberries in a different recipe than the one I usually use to make cranberry relish or cranberry chutney. By bringing yogurt and cranberries together in one recipe, I have incorporated the bright color of the berries and the cool, creaminess of yogurt.
1. In a small pan over medium-low heat, heat the oil then add the chopped shallot and fry until golden brown.
3. Reduce the heat to medium-low and simmer until all the berries have popped, the water has evaporated and the mixture has become thick. Remove from the heat and let cool.
1 teaspoon olive oil
1 small shallot, minced
1 cup fresh cranberries
1/4 cup water
2 tsp sugar
1/4 teaspoon red chile powder
1/2 teaspoon salt