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Honeyed Cranberries With Tahini – The New York Times

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Honeyed Cranberries With Tahini – The New York Times

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Honeyed Cranberries With Tahini

Cranberries are one of the few fruits that are almost exclusively eaten cooked, and it’s because of their natural pectin: Once the cranberries hit heat with sugar (or in this case, honey), they break down and set up into that familiar jammy sauce.

Anybody who doesn’t, like, love cranberries like this will be the game changer, I promise you. The honey, the cardamom go really well with tahini. Tahini — it adds a toasty flavor, but it also adds fat. Make the cranberry sauce — make, make the cranberry sauce.

Cranberries are one of the few fruits that are almost exclusively eaten cooked, and it’s because of their natural pectin: Once the cranberries hit heat with sugar (or in this case, honey), they break down and set up into that familiar jammy sauce.

By Nyt Cooking

November 19, 2025

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