Total Calories: 473
1. In a mortar and pestle, coarsely grind the 5-spices mixture. Mix in the turmeric and salt.
2. Heat the oil in a large nonstick wok or saucepan over medium-high heat until smoking. Reduce the heat to low, add the spices, and stir a few seconds. Add the cranberries and cook until they are crispy-tender, 10 to 12 minutes. Mix in the citric acid (or vinegar) and cook another 2 to 3 minutes. Let cool, transfer to a sterile jar and store in the refrigerator about 1 year. Serve chilled or at room temperature.
From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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