This is for all my homies who forget about making cranberry sauce at the last minute… and all they have is dried cranberries! Don’t worry. You can still have a lush, tangy scarlet sauce on the table in less time that it would take for you to get some from the store. All you need is some dried cranberries. I’ve woven in some Indian flavors here but feel free to make it your own. If you don’t have cherry juice, you can use cranberry or orange… or just substitute with water and add some sugar or honey to sweeten it to your liking.
Pour the oil into a small saucepan over medium heat. Drop in the red chile and cook until the oil starts to shimmer, then add the cumin seeds, fennel seeds and hing, if using. Stir and allow to sizzle for about 20 seconds.
Add the cranberries, ginger and green chile. Stir, then cook until the cranberries glisten and start to swell, a minute or so. Stir in the cherry juice and 1/2 cup water. Increase the heat to bring to a boil, then turn the heat down to a simmer. Cook, uncovered, until the cranberries soften, about 30 minutes. Remove the whole chiles and discard. Taste for seasoning and add salt, pepper and even sugar until it's just the way you like it! Serve, and enjoy feeling like the superhero you are.