A spicy, herby sauce made from highbush cranberries inspired by traditional Georgian Tkemali. Makes 2 cups, scale and tweak it to your taste.
Cuisine: American, Goergian
Keyword: highbush cranberry, Tkemali
16ozthick highbush cranberry juice*
½teaspooncrushed red pepper flakes or equivalent
2teaspoons14 g salt or (3% salt to highbush cranberry juice)
2large12 g cloves garlic grated or minced
10fresh mint leavescoarsely chopped
Small handful of fresh cilantrocoarsely chopped
Fresh lemon juiceto taste
Activate the chilies
Heat the highbush cranberry puree and chili flakes until hot and steaming, then cool to room temperature.
Mix the sauce and allow it age
Combine the cooled highbush cranberry puree with the remaining ingredients and allow to ferment, covered, at room temperature for 3-4 days, then refrigerate.
It may be difficult to notice fermentation, and in reality, it may not ferment that much, so don't worry. The maceration at room temperature also serves to imbue the highbush cranberry puree with the flavors of the spices and herbs.
The sauce should be tart, fenugreek forward, and mildly spicy. If you'd like it more spicy, increase the chilies accordingly.
The finished Tkemali will last for a long time in the fridge, and can be canned in a water bath, (12 minutes for pints).
*To make a thick highbush cranberry juice, you’ll want to take regular highbush cranberry juice and reduce it by half. You will need about 32 oz of fresh juice for this recipe.