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SWEET AND SOUR CRANBERRY CHUTNEY
Ming Tsai
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Makes about 3 cups |
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Ingredients
2 Red onions, cut into 1/2- inch dice
2 tbsps 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 |
Method
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.
Originally published in "Ming's Master Recipes"
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