Home cook and Sunset staffer's grandmother Shalini Mulay, Alameda, CA: "When I had my first Thanksgiving dinner, in 1959, I wished the food had a bit more spice, like I was used to growing up in Pune, India. Canned cranberry sauce was too sweet, so I incorporated Indian spices into fresh cranberries."
This relish is incredibly spicy, but the raw cranberries, cilantro, and chiles add bright freshness. If you're sensitive to spice, reduce the chiles by half.
3 tablespoons canola oil
1/2 teaspoon black or brown mustard seeds*
1/4 teaspoon turmeric
1/4 teaspoon asafetida*
6 or 7 fresh curry leaves*
12 ounces fresh cranberries
1 1/2 cups cilantro leaves
5 to 7 Thai chiles or 2 or 3 serrano chiles, stemmed and chopped
1 teaspoon sugar
1 1/2 teaspoons kosher salt
How to Make It
Heat oil in a small frying pan over high heat. Add mustard seeds and let most of them pop, about 2 minutes. Add turmeric and asafetida, swirling pan to coat. Carefully add curry leaves, watching for splattering. Remove from heat and set aside.
Blend remaining ingredients in a food processor until smooth, adding up to 1/4 cup of water if it looks too thick.
Transfer to a serving bowl and stir in spiced oil mixture.
*Find in Indian grocery stores. You can use 4 or 5 dried curry leaves instead of fresh (don't use powder). If you can't find asafetida and curry leaves, relish won't have the same Indian flavor, but will still taste fresh and delicious.