Ingredients:

• 12 oz  fresh or frozen cranberries
• 1 cup of orange juice (freshly squeezed if possible)
• 1/2 cup of  sugar (or agave syrup for a lighter option)
• 1 tablespoon of  apple cider vinegar
• 1 teaspoon of ground cumin
• 1/2 teaspoon of salt
• Zest of 1 lemon
• Zest of 1 lime
• 1/4 cup of chopped fresh cilantro or parsley (for garnish, optional).
• 1/4 cup of Tal's Spicy Harissa

Methods

1. Cook the Cranberries: Simmer cranberries with orange juice and sugar until they burst and the sauce thickens.
2. Add Tahini and Seasoning: Mix in Tal's Spicy Harissa, vinegar, cumin, salt, and zests off heat until well combined.
3. Taste and Adjust: Adjust sweetness or sourness to your liking with sugar or vinegar.
4. Cool and Serve: Let the sauce cool, then garnish with herbs before serving.
5. Storage: Refrigerate leftovers in an airtight container for up to a week.