Ginger-cranberry sauce

November 14, 2007

Serves 8

This is best served warm, though it is also delicious cold. The quantities here serve eight with plenty of leftovers.

Canola oil (for the pan)2-inch piece fresh ginger, very finely chopped4 medium red onions, finely chopped2 bags (12 ounces each) fresh cranberriesGrated rind and juice of 4 oranges2 cups packed brown sugar, or more to tasteSalt and pepper, to taste
1. Coat a large saucepan lightly with oil and set it over high heat. Add the ginger and onions and cook, stirring often, for 4 minutes or until beginning to soften.

2. Add the cranberries, orange rind and juice, brown sugar, salt, and pepper. Lower the heat to medium. Continue cooking for 10 minutes or until the cranberries soften and some have broken up. Taste for seasoning and add more brown sugar or salt, if you like. - Adapted from Ming Tsai of Blue Ginger