Cranberry Teriyaki Stir-Fry Sauce

By Ming Tsai, Blue Ginger Restaurant

Makes 2 cups

½ large red onion, sliced
1½ teaspoons minced ginger
½ cup dried cranberries, such as Craisins
Zest and juice of ½ orange
½cup naturally brewed soy sauce
1 cup cranberry juice
¼ cup sugar
3 tablespoons grapeseed or canola oil for cooking
Kosher salt and freshly ground black pepper, to taste

In a saucepan coated lightly with oil over high heat, sauté the onions, ginger and dried cranberries until soft, about 5 minutes. Add the orange zest and juice, naturally brewed soy sauce, cranberry juice, and sugar and bring to a simmer. Reduce by 50 percent over low heat, about 10 to 15 minutes. Check for flavor. Immediately, transfer to a blender and blend until almost smooth (with small bits is preferable), drizzling in oil. Do not blend until super smooth. Check for flavor and adjust seasonings. Let come to room temperature, then transfer to a glass jar, seal and store in fridge for up to two weeks.

Note: Use 1 cup of glaze as a dipping sauce for pork potstickers and cranberry-crab rangoons.