Active Time
25 MIN
Total Time
40 MIN
Serves : Makes 3 cups

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

How to Make It

Step 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.

Step 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.

You May Like