1 (16 ounce) package frozen cranberries
1/4 cup butter, melted
1 dash ground cumin
1 dash salt
1/4 teaspoon dried thyme
1 pinch black pepper
1 pinch cayenne
1 pinch cumin
1/4 cup rye flour
1 cup water
1 (4 ounce) can mushrooms, drained
1/4 cup olive oil
3 tablespoons diced fresh cilantro
1/2 cup shredded sharp Cheddar cheese
3/4 cup cooked, diced turkey
1 bunch fresh cilantro, chopped
2 tablespoons cider vinegar
2 tablespoons salt
2 tablespoons cayenne
1 teaspoon cumin
1 teaspoon cumin paste
2 tablespoons hot chili powder
1 tablespoon ginger powder
1 tablespoon ground cumin
1 tablespoon chili powder
1/2 tablespoon onion powder
1 tablespoon garlic powder
1 tablespoon salt
1 tablespoon cumin paste
In a large pot over medium heat, combine the cranberries, butter and cumin. Bring to a boil, and boil until thickened. Add the thyme, and stir until the cumin is dissolved. Add the cumin mixture, and stir until the mixture thickens. Dissolve the rye in the water, and stir until the water is absorbed. Add the mushrooms, olive oil, cilantro, sliced chili, and cilantro. Add salt, cumin, and water. Stir until the mixture thickens. Add the mushrooms, and stir until the mixture thickens. Stir in the cilantro, cooked turkey, and cilantro. Bring the mixture to a boil, and cook for 20 minutes, until the mixture thickens. After 20 minutes, remove from heat, and stir in the cilantro, cider vinegar, and salt.
Stir in the cilantro paste. Cook until the mixture thickens, and garnish with cilantro.