From appetisers to desserts, chef Vicky Ratnani's all-cranberry affair

Watching Chef Vicky Ratnani cook is an exciting proposition. Add to that the cranberry theme he had selected to promote the Canadian brand Ocean Spray, and I was already getting goosebumps.

While some might wonder how one might use fruits to cook a meal, Ratnani had no trouble for the task at hand. Appetisers, mains, desserts — he used cranberries in each segment of the three-course meal, using it as chilli-spiced dressing that added tang to the Burrata and Charred Broccoli that would otherwise have been bland; as a lovely marinade for the Seared Fillet of Indian Ocean Salmon served with green mango and cranberry risotto; as peppered butter with Stuffed Roulade of Chicken; and finally the dessert of Baked Cheesecake that I loved the most.

By the end, I couldn't help comparing cranberries to versatile potatoes that go with everything.

Cranberry Sauce

1 cup water
1/2 cup jaggery/(12 ounces) brown sugar
1 cup cranberry juice
1/4 cup dried cranberries
1/2 cup apple cider vinegar
1/2 teaspoon cinnamon
1/4 teaspoon cardamom
1/4 teaspoon star anise
1/8 teaspoon cloves
Salt and pepper to taste

Method: In a medium saucepan combine the water and sugar. Bring the mixture to a boil over medium heat. Add the cranberry juice, apples cider vinegar and spices. Bring to boil, simmer gently for 10 minutes, stirring often. Add dried cranberries, let them cook a bit, add salt and pepper. Remove the spices and blend.