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Sweet and Sour Cranberry Chutney

Contributed by Ming Tsai

SERVINGS: Makes 4 Cups

•MAKE-AHEAD
•VEGETARIAN

video Ming Tsai: Favorite Home Remedy

slideshow Chef Holiday Recipes Made Easy

Grapeseed or canola oil
2 red onions, cut into 1/2-inch dice
2 tablespoons minced lemongrass (white part only)
Kosher salt and freshly ground black pepper
2 cups dried cranberries, such as Craisins, chopped
1/2 cup sugar
2 cups naturally brewed rice vinegar

In a sauté pan coated lightly with oil, sauté the onions and lemongrass over high heat until soft, about 5 minutes. Season with salt and pepper. Add the cranberries and sugar and deglaze with the rice vinegar. Reduce by 75 percent, or until the liquid is absorbed. Check again for seasoning. When cool, transfer to a container, cover, and store in fridge for up to 2 weeks.

Serve With Cranberry-Crab Rangoons and Peppercorn Duck Breasts with Sweet and Sour Cranberry Chutney and Potato Disks

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