Sweet and Sour Cranberry Chutney

By Ming Tsai, Author, Ming’s Master Recipes (based on the Public Television series SIMPLY MING)

Makes about 3 cups

2 red onions, cut into 1/2- inch dice
2 tablespoons minced lemongrass, white part only
2 cups dried cranberries, such as Craisins, chopped
1/2 cup sugar
2 cups naturally brewed rice vinegar
canola oil for cooking
kosher salt and freshly ground black pepper, to taste

1. In a saute pan coated lightly with oil over high heat, saute the onions and lemongrass until soft, about 5 minutes.

2. Season with kosher salt and freshly ground black pepper and check for flavor.

3. Add the dried cranberries and sugar and deglaze with rice vinegar.

4. Allow to reduce by 75% or until liquid is absorbed. Check again for seasoning. Let cool or serve warm.