Recipes Sweet and Sour Cranberry Chutney Be the first to rate & review! Ming Tsai: Favorite Home Remedy By Ming Tsai Ming Tsai Facebook Instagram Twitter Website Chef Tsai is a James Beard & Emmy Award-winning chef, philanthropist, TV personality, and entrepreneur. He is the creator of award-winning restaurants, author of five cookbooks, and current host/executive producer of PBS-TV's Simply Ming. In 2022, Chef Tsai became Iron Chef Tsai as he joined the cast of five world-class chefs in the Netflix series Iron Chef: Quest for an Iron Legend. Chef Tsai is the foremost interpreter of East-West cooking. He has always been a believer that "you are what you eat" and that food is medicine.Experience: Chef Ming Tsai has over 40 years of experience. Chef Tsai has hosted and executive produced the PBS cooking show, Simply Ming, for 18 seasons. Chef Tsai is a leading voice for stop AAPI hate initiatives, a chef ambassador for World Central Kitchen, and the chairman of the National Advisory Board for Family Reach, helping raise over $10 million for the foundation since 2012. In 2020, Chef Tsai founded MingsBings: a nationally recognized, award-winning, consumer-packaged goods startup. Food & Wine's Editorial Guidelines Updated on December 1, 2015 Print Rate It Share Share Tweet Pin Email Yield: 4 cups Ingredients 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 Directions 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 Rate it Print