2 cups dried cranberries, such as Craisins, chopped
1/2 cup sugar
2 cups naturally brewed rice vinegar
How to Make It
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.
You May Like
Sign Up for Our Newsletter
Keeping you in the know on all the latest & greatest food and travel news, and other special offers.