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Ingredients
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
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Method
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.
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