Video: 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."

Cranberries contain natural pectin that causes them to break down and set into a jammy sauce when heated with sugar or honey. Honey acts as the sweetening agent that helps cranberries release and gel with their pectin. Cardamom pairs with honey and complements tahini's toasty flavor. Tahini contributes both a toasty note and added fat, enriching the sauce's texture and mouthfeel. Repeating the cooking process with honey reliably produces the familiar jammy cranberry sauce suitable for serving.

Read at www.nytimes.com