5 Ingredients or Fewer
Zesty Cranberry Sauce in the manner of Georgian Plum Sauce (Tkemali)
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Meredith April 21, 2014
thank you for this recipe! I spent a month in Georgia and have been trying to find a way to recreate tkemali!!
Kukla May 4, 2013
cookingProf, I think this is a perfect recipe for the barbeque contest and would suggest entering it.
cookingProf May 6, 2013
Thanks for the encouragement, Kukla! I took the advice of the master cook that you are and just entered it in the barbecue contest.
Kukla May 7, 2013
I am very glad and hope it will at least get a Community Pick!And thanks for your kind words.
cookingProf December 5, 2012
Kukla, It is nice to learn that there are other Tkemali lovers out there. Making the sauce ahead of time and adding the cilantro at the time of serving is very clever idea. Pomegranates is a great twist for this sauce.
Kukla December 3, 2012
I know and love Tkemali. This sauce is so delicious as a condiment for any meat, but especially prepared on the grille. It was very clever of you cookingProf, to make Tkemali from cranberries; I think pomegranate would also work very well in this recipe; just it is a lot more complicated to peel and get 12oz of the pomegranate seeds. By the way Georgians and Azerbaijani use Cilantro (Kinza) very often in their dishes. For a longer shelf life, I think it is better to cook Tkemali with dried spices such coriander, fenugreek and cinnamon, and just before serving add the fresh cilantro. Thank you for the recipe!
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