Cranberry Sweet N Sour Sauce

Hey everyone!
The reason behind this appetizing recipe.....
On an auspicious day of April 13, which is the Tamil New Year,  I was looking for mangoes to make the Mango Pachadi with jaggery on this auspicious day, but could not buy one.
So I was trying to find a replacement for mangoes and voilà ! I found these cranberries in my freezer.

Sans plus tarder, let's get to the recipe!

All you need is
1 cup - fresh or frozen (You can buy fresh cranberries during the season and wash and pat dry them and freeze for later use)

1/2 cup - diced red onions (you can also use white onions)
2 to 3 tbsp - crushed jaggery (you can substitute it with brown sugar)
1 tsp - red chilli powder
1/2 tsp - turmeric powder
2 tbsp  - cooking oil ( I used canola oil)
salt to taste

For Seasoning-
1/2 tsp - mustard seeds
1/4 tsp - asafoetida 
1- whole red chilli broken into 2 pieces
a few curry leaves

In a skillet, pour 2 tbsp oil and when the oil is hot, first put the mustard seeds. Then add the asafoetida, broken red chilli and curry leaves. Be careful as the mustard seeds and curry leaves will splatter.

Now add the diced onions and saute until they turn pinkish. Then add the cranberries and saute for 2 minutes. Add the spices one by one, turmeric powder, chilli powder and salt and saute for another minute and close the skillet with a lid. They are so tiny and tender, that they will start to become mushy very soon.

After they are cooked, add the powdered jaggery/brown sugar and let the jaggery dissolve.  The dish will look like a red sauce. I did not add water to adjust the consitecny, because once the jaggery melts, the curry tends to become watery. Switch off the stove and serve!!