Cranberry Teriyaki Glaze

A recipe from Ming Tsai, from the 2007 Classic in Aspen. Ming Tsai: Favorite Kitchen ToolPlus: Ultimate Thanksgiving Guide

Active Time:
25 mins
Total Time:
40 mins
3 cups


  • 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


  1. 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.

  2. 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.

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