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Author Notes: Tkemali (pronounced: tigah-molly) is a condiment eaten with meat dishes in Georgia and Azerbaijan and is as popular as ketchup. It makes a great companion with any barbecued meat. It is originally made with sour cherry plums (green or red). My Azerbaijani grandmother made hers with green cherry plums, not commonly found in the US. I substitute cranberries for the plums. —cookingProf
Makes 1 1/2 cups
- 12 ounces Fresh or frozen cranberries
- 3/4 cup Water
- 3/4 teaspoon Red pepper flakes
- 1/2 teaspoon Salt
- 3/4 tablespoon Sugar
- 3 Cloves of garlic (minced)
- 1 Bunch fresh cilantro (leaves and tender stems finely chopped)
- Put the cranberries in a small stainless steel (or any other non-reactive) pot. Add 3/4 cup water and cook over medium heat until the cranberries are tender (about 10 minutes). Cool for 5-10 minutes.
- Press the cooked cranberries through a very fine sieve to separate the pulp and seeds. Discard the pulp and seeds.
- Add the salt, sugar, and red pepper flakes to the sauce and let it cool. Blend in the minced garlic and chopped cilantros. Transfer to a glass jar. This sauce will keep for 3-4 days. The cilantro may lose its fresh aroma and crunch past that. Tkemali is a great condiment for the Thanksgiving turkey and its leftover turkey sandwiches.
- This recipe was entered in the contest for Your Best Barbecue
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