Thum Cranberries

This is the only cranberry side dish that I look forward to every holiday season. It’s tart, salty, and umami with a little bit of heat. Thinking about it makes my mouth water.

Thum cranberries is made the same way you would papaya salad, but it’s much simpler because it does not need tomatoes or anything additional. I’ve seen the salad made with ginger and other additions, but the one traditionally served in our home for the holidays is very simple.

Notes:

Chili peppers – I used Thai red chilies. Adjust the spice level to how you like it. At the end of the day, you’re eating it and you don’t need to hurt unless you enjoy the spice. (I’m talking about you June).
Sauce – Use padaek (fermented fish sauce) or fish sauce or papaya salad sauce.
Lime – can be optional because the cranberries are fairly tart, but I like to add just a squeeze for brightness.
Adjust to taste – someone asked me why I haven’t shared a papaya salad recipe. It’s one of those salads that are subject to taste and you can make it however you like. For thum cranberries, I like tart and umami with a little bit of heat. The ingredients below are approximation of how much I used. Feel free to adjust to your taste.

Thum Cranberries

6 oz. fresh cranberries
1 teaspoon shrimp paste
2-3 red chilies (or to taste)
1 clove of garlic, peeled
2-3 tablespoons padaek or fish sauce or papaya salad sauce
1 ½ tablespoons granulated sugar
½ teaspoon MSG (optional)
1-1 ½ teaspoon lime juice

1. Thoroughly wash the cranberries, drain, and set aside.
2. Add the chilies, garlic clove, and shrimp paste to a mortar. Muddle until the chilies and garlic have been crushed.
3. Next add padaek or fish sauce, lime juice, sugar, and MSG (if using). Use a pestle to muddle a few cranberries, so you can taste. Adjust flavor to taste.
4. Add the remaining cranberries. Muddle until the cranberries have popped.
5. Enjoy!