1 pkg. cranberries 2 pinches asafoetida powder
1/2 c. sesame seed oil or any 4 tsp. red pepper powder
vegetable oil 1/4 tsp. fenugreek (dry fry to
1/2 tsp. mustard seeds deep brown color and powder)
4 tsp. salt or more
Soak cranberries overnight in water and drain. Heat oil and fry mustard seeds and add asafoetida powder. Add cranberries, cover and cook until the berries get soft and crushed. Add red pepper powder, fenugreek powder and salt. Cook until the water is almost absorbed. Cool and store in the refrigerator for 6 months or more.