Ingredients:
2 red onions, minced
1 tablespoon ginger, minced
1 small pineapple, peeled, cut into 1-inch dice
2 cups fresh cranberries
1 cup dried cranberries
4 cups naturally brewed rice vinegar
Kosher salt and freshly ground white pepper
Canola or grapeseed oil for cooking
Directions:
In a saucepan coated lightly with oil over high heat, sauté the onions, ginger and pineapple and season with kosher salt and freshly ground white pepper. Add the cranberries and naturally brewed rice vinegar. Reduce heat, simmer and reduce by 50 percent. Transfer the Cranberry Sweet and Sour Sauce to a blender and puree until smooth. Check for flavor and re-season if needed. When room temperature, store in an air-tight jar.
Makes 4 cups.
