Cranberry Sweet and Sour Sauce

By Ming Tsai, Author, Simply Ming: Easy Techniques for East-Meets-West Meals

2 red onions, minced
1 tablespoon ginger, minced
1 small pineapple, peeled and cut into 1-inch dice
2 cups fresh cranberries
1 cup dried cranberries
4 cups naturally brewed rice vinegar
Kosher salt and freshly ground white pepper
Canola or grapeseed oil for cooking

In a saucepan coated lightly with oil over high heat, sauté the onions, ginger and pineapple and season with kosher salt and freshly ground white pepper. Add the cranberries and naturally brewed rice vinegar. Reduce heat, simmer and reduce by 50%. Transfer the Cranberry Sweet and Sour Sauce to a blender and purée until smooth. Check for flavor and re-season if needed. When room temperature, store in an airtight jar.

“The combination of sweet and sour has been one of my favorites ever since I was little. My Cranberry Sweet and Sour Sauce is based on my mom’s pineapple and vinegar based sauce, but gets an additional source of sweet and sour flavor from cranberries.” – Ming Tsai