Welcome to #CranberryWeek, hosted by Caroline's Cooking and A Kitchen Hoor's Adventures. We'll be sharing cranberry-inspired creations all week long in celebration of national cranberry day.
- Cranberry-Apple Sauce from The Chef Next Door
- Cranberry Cornbread from Cindy's Recipes and Writings
- Cranberry Maple Delicata Squash Galette from Caroline’s Cooking
- Cranberry Orange Baked Brie from Books n' Cooks
- Cranberry Palmiers from The Bitter Side of Sweet
- Cranberry Rosemary Cornbread from Life Currents
- Cranberry Snack Cake from Cooking With Carlee
- Cranberry Upside Down Cake from Sew You Think You Can Cook
- Noreaster from Family Around The Table
- Pork Shashlyk and Tkemali from Culinary Adventures with Camilla
- Roasted Brussels Sprouts and Cranberries from A Day in the Life on the Farm
- Roasted Shallot Cranberry Chutney from A Kitchen Hoor’s Adventures
- Slow Cooker Cranberry Brisket from Palatable Pastime
- Stuffed Endive with Blue Cheese, Walnuts & Cranberries from Full Belly Sisters
- Upsidedown Cranberry Cake from Hostess At Heart
When I was trying to select on my offerings for the week, I decided to keep my cranberry offerings savory (mostly savory - there will be one dessert)...and with an international eye. So, I'm kicking off the week with Pork Shashlyk and Tkemali.
Though Tkemali is Georgian sauce typically made with sour plums, I figured it would translate easily to using cranberries. Along with the Tkemali, I'm serving Shashlyk, a type of kebab primarily from Georgia also. I adapted several different recipes for both the Shashlyk and the Tkemali to create my own versions. So, neither is a traditional recipe.
- 2 cups fresh organic cranberries
- 3 Tablespoons red wine vinegar
- 2 Tablespoons olive oil
- 3 to 4 garlic cloves, peeled and crushed
- ½ cup water
- 1 teaspoon coriander seeds, crushed
- ½ teaspoon red pepper flakes
- ½ teaspoon ground cumin
- 2 Tablespoons fresh cilantro
- 2 Tablespoons fresh dill
- freshly ground salt, to taste
- freshly ground pepper, to taste
- ½ to 1 teaspoon sugar, if needed
Combine cranberries, olive oil, vinegar, garlic, coriander, pepper flakes, cumin, and water in a flat pan. Bring to a simmer and cook until cranberries are very soft, approximately 5 minutes.
Spoon into a sterilized jar until ready to use. Serve at room temperature.
- 2 to 3 pounds pork, cut into large cubes
- 1⁄2 cup red wine vinegar
- 1⁄2 cup cranberry juice
- 1⁄2 teaspoon sesame seeds
- 1⁄2 teaspoon ground sumac
- 1⁄2 teaspoon fresh oregano
- freshly ground salt
- freshly ground pepper
Put all ingredients in a large mixing bowl and mix thoroughly using your hands. Cover and refrigerate for at least three hours, longer if you have the time.
Thread pieces of meat onto skewers. Grill for 15 to 20 minutes on a grill or grill pan, turning skewers every five minutes and brushing the top with the marinade after each turn. Once the meat is cooked thoroughly, serve it with the Tkemali.
Looks delish! I've not tried shashlik with pork before. The sumac and cranberry remind me of something almost Persian, well, not with pork obviously, but that is easily switched. And I am really really hungry for this kind of food right now.ReplyDelete
I have never heard of Shashlik but I am putting this on my to make list....it sounds incredible.ReplyDelete
This sounds very intriguing to me. I never had dill and cumin together. I like that you used cranberries and cranberry juice. Double the antioxidants!!ReplyDelete