Recipes Cranberry Teriyaki Glaze Be the first to rate & review! A recipe from Ming Tsai, from the 2007 Classic in Aspen. Ming Tsai: Favorite Kitchen ToolPlus: Ultimate Thanksgiving Guide 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 March 27, 2015 Print Rate It Share Share Tweet Pin Email Active Time: 25 mins Total Time: 40 mins Yield: 3 cups Ingredients ¼ cup plus 2 tablespoons vegetable oil 1 cup dried cranberries 1 red onion (sliced) 1 tablespoon minced fresh ginger 2 cups cranberry juice 1 cup soy sauce ½ cup sugar Finely grated zest and juice of 1 orange Salt Directions In a large saucepan, heat 2 tablespoons of the oil until shimmering. Add the dried cranberries, onion and ginger and cook over high heat, stirring, until softened, about 5 minutes. Add the cranberry juice, soy sauce, sugar, orange zest and juice and simmer over low heat until reduced by half, about 15 minutes. Let cool slightly. Transfer half of the cranberry mixture to a blender and puree. With the machine on, add 2 tablespoons of the oil and puree until the glaze is smooth. Transfer to a bowl. Repeat with the remaining cranberry mixture and oil. Season with salt. Make Ahead The glaze can be refrigerated for up to 1 week. Rate it Print