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.

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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 water1/2 cup jaggery/(12 ounces) brown sugar1 cup cranberry juice1/4 cup dried cranberries1/2 cup apple cider vinegar1/2 teaspoon cinnamon1/4 teaspoon cardamom1/4 teaspoon star anise1/8 teaspoon clovesSalt 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.